RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2486
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| Recipe Name: |
Chicken Parmesana |
| Source: |
Maggie Shi-Ming Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-11-21
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.43
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with angel hair pasta, pesto bruschetta and a nice kale salad. |
| Comments: |
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Ingredients:
4 6-ozs chicken breast, boneless, skinless pounded to 1/2-inch thick
3 Tablespoons oil, olive
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Directions:
Whisk together the egg and milk. Dip the chicken breasts in milk/egg mixture and then in breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until goldem about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put 2 on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake it at 350 degrees for about 25 to 30 minutes, or until bubbly. |
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| Nutrition per Serving: |
| Calories: |
156 |
Total Carbs: |
16.5 |
Net Carbs: |
15.2 |
| Cholesterol: |
61.2 |
Fat: |
14.3 |
Protein: |
9.21 |
| Fiber: |
1.25 |
Sodium: |
30.25 |
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