Low Fat Chicken Parmesan

• 4 boneless skinless chicken breasts
• 2 cups plain breadcrumbs (or shake and bake, it already is seasoned)
• 1 tablespoon original Emeril's Original Essence or 1 tablespoon Italian spices, of your choice
• 1 teaspoon kosher salt
• 1 teaspoon black pepper, to your taste
• 2 cups Egg Beaters egg substitute
• 16 ounces of your favorite marinara sauce (I use Ragu)
• 12 cup low-fat parmesan cheese or 12 cup regular parmesan cheese
• 16 ounces angel hair pasta

1. Preheat oven to 350.
2. Boil and season water with 1 tbs kosher salt.
3. Add Angel hair pasta.
4. this will cook fast, about 6-7 min until al dente.
5. Mix bread crumbs and seasonings (kosher salt fresh ground black pepper, and Emerils Essence, the best) in a separate dish.
6. coat chicken breast in egg beaters and then coat them in bread crumb mixture.
7. In a saute pan, spray with Pam and 1 tsp olive oil over medium heat.
8. Sear coated chicken breast in pan until good and brown on both sides.
9. remove chicken from pan.
10. Spray Pam on a casserole dish and place in the seared chicken breast.
11. Cover with marinara sauce.
12. Sprinkle Parmesan cheese over the covered chicken.
13. Cover with foil and bake for 30 minutes.
14. Remove chicken and sauce from dish and serve over angel hair pasta.
15. Sprinkle more parmesan on top after baking.

chicken breasts, breadcrumbs, italian spices, kosher salt, black pepper, egg beaters, lowfat parmesan cheese, pasta

Taken from www.food.com/recipe/low-fat-chicken-parmesan-110046 (may not work)