Quick Mozzarella Chicken
- 4 ounces uncooked spaghetti
- 1/2 cup Italian-seasoned breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/4 cup egg substitute
- 1 tablespoon olive oil
- 4 (3/4-ounce) slices part-skim mozzarella cheese
- 2 1/2 cups fat-free Italian herb pasta sauce (such as Muir Glen)
- 2 tablespoons chopped fresh parsley
- Preheat oven to 425u0b0.
- Cook pasta according to package directions, omitting salt and fat. Drain well.
- While the pasta is cooking, prepare the chicken. Place the breadcrumbs and Parmesan cheese in a shallow dish. Dip chicken in egg substitute, and dredge in breadcrumb mixture.
- Heat the olive oil in a 9-inch cast-iron skillet over medium-high heat. Add the chicken to the pan, and cook for 2 minutes on each side. Top the chicken with mozzarella slices, and place the pan in oven. Bake at 425u0b0 for 14 minutes or until chicken is done.
- While the chicken is cooking, heat the pasta sauce in a medium saucepan over medium-low heat.
- Place 1/2 cup pasta on each of 4 plates; top each serving with a chicken breast half and 2/3 cup sauce. Sprinkle with parsley.
spaghetti, italianseasoned breadcrumbs, parmesan cheese, egg substitute, olive oil, mozzarella cheese, italian herb pasta sauce, parsley
Taken from www.myrecipes.com/recipe/quick-mozzarella-chicken (may not work)