A low-fat and easy to prepare version of this favorite chicken entree. I usually order it at 1280 (formerly Quarters at Mac) on a bun with a side of salad:

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 1 large egg, lightly beaten
• ½ cup Italian-seasoned breadcrumbs
• 1 ¾ cups spaghetti sauce
• ½ cup mozzarella cheese, shredded
• 1 tablespoon grated parmesan cheese
• ¼ cup  fresh parsley, finely chopped

DIRECTIONS

1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a rolling pin (or meat mallet).
2. Dip chicken in egg, and dredge between breadcrumbs.
3. Cook chicken in a large skillet (sprayed) over medium-high heat until browned on both sides. Pour spaghetti sauce over chicken; bring to a boil. Cover, reduce, heat and simmer 10 minutes.
4. Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.

Serves 4.

This entry was posted on Sunday, October 25th, 2009 at 8:30 am and is filed under Chicken and Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.