Chicken Parmigiana (5 PTS) Recipe - Cooking Index
Chicken Parmigiana (5 PTS) Recipe - Cooking Index
| 1/3 cup | 20g / 0.7oz | All-purpose flour |
| 1/4 | Garlic powder | |
| 1/4 | Paprika | |
| 1/4 | Pepper | |
| 24 | Boned and skinned chicken breast halves | |
| 2 | Egg whites - lightly beaten (large) | |
| 2 | Corn flakes - coarsely crushed | |
| Olive oil spray | ||
| 26 | Tomato sauce | |
| 3/4 | Mozzarella cheese, part skim milk - shredded |
Preheat oven to 350 degrees.
Combine first 4 ingredients in a shallow dish. Dredge each piece of
chicken in flour mixture. Dip each piece of chicken in egg whites; dredge
in cornflakes. Arrange chicken in 13 x 9-inch baking dish coated with
cooking spray. Bake at 350 degrees for 25 minutes or until crisp. Place
spaghetti sauce (i substituted tomato sauce) in a saucepan, and cook over
medium heat until throughly heated. Pour sauce over chicken, and sprinkle
with mozzarella cheese. Bake an additional 5 minutes or until cheese
melts.
Per serving: 267 Calories (kcal); 4g Total Fat; (14% calories from fat); 34g
Protein; 23g Carbohydrate; 73mg Cholesterol; 1009mg Sodium
Food Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates
NOTES : Serving Size: 1 chicken breast half and 1/2 cup sauce.
Selections: 1B, 3 P/M, 1 FR/V
273.9 Calories, 4.6g Fat, 2.0g Fiber
Source:
WWM The Secrets of Success Fall/Winter 1997
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