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20-Minute chicken parmesan
Nb persons: 4
Yield:
Preparation time: 10
Total time: 25
Source:
| 4 | boneless and skinless chicken breast halves, about 1 lb. |
| 1/2 cup | egg beaters |
| 1/2 c. | seasoned bread crumbs |
| 2 tbsp. | light smart balance butter |
| 1 can. | hunts no surgar spaghetti sauce |
| 1/2 tsp. | garlic powder |
| 1/8 tsp. | dried oregano |
| 1/8 tsp. | dried basil |
| dash | red pepper flakes |
| 1 packet | splenda |
| 2 tbsp. | reduced fat Parmesan cheese, grated |
| 1/2 c. | 2% shredded Mozzarella cheese |
| 1/4 c. | chopped fresh parsley |
Mix spaghetti sauce with 1 Tbsp. parmesean cheese, garlic powder, oregeno, basil, red pepper flakes and splenda. Simmer over med-low while cooking chicken.
Pound breast halves thin and even.
Dip chicken into egg beater then into crumbs to coat.
In skillet over medium heat, in hot margarine, brown chicken on both sides.
Add spaghetti sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 more minutes or until cheese melts.
Recipe by Mary Lee from Dinner and a Murder Mystery Games ~ http://www.dinnerandamurder.com
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