Recipe For Cooking Baked Chicken Parmesan

Baked Toaster Oven Dishes :: Baked Poultry Dishes

Baked Chicken Parmesan

1/3 C. plus 2 tea. plain dried bread crumbs
\n1/2 tea. salt, divided
\n1/2 tea. dried oregano leaves, divided
\n1/2 tea. dried basil leaves, divided
\n1/2 tea. black pepper, divided
\n12 oz. boneless chicken breasts, lb.ed thin
\n1 egg white, beaten
\n1 Tbsp. plus 1 tea. olive oil
\n2 C. sliced zucchini
\n1/2 C. diced onion
\n2 garlic cloves, minced
\n1 1/2 C. tomatoes puree
\n1/8 tea. crushed red pepper flakes
\n3/4 oz. grated Parmesan cheese

Preheat oven to 425 degrees F. Spray an 8-in. square baking pan with nonstick cooking \nspray.

In gallon-size sealable plastic bag, combine bread crumbs and 1/4 tea. each of \nsalt, oregano, basil and black pepper; seal bag and shake to blend.

Dip one chicken breast into egg white, turning to coat. Add to bag; seal bag and \nshake to coat. Place coated chicken breast on lrg. plate; repeat, using \nremaining chicken breasts.

In lrg. nonstick skillet, heat oil; add coated chicken breasts. Cook over \nmed.-high heat, 1 min. each side, until lightly browned; transfer to \nprepared baking pan. Add zucchini to skillet; cook, stirring constantly, until \ngolden brown.

Arrange zucchini around chicken in pan. Add onion to skillet; \ncook, stirring constantly, until golden brown. Stir in garlic; cook one min. \nlonger. Stir in tomatoes puree and crushed red pepper; bring mixture to a boil. \nReduce heat; simmer 20 min., stirring occasionally. Stir in remaining 1/4 tea. \neach of salt, oregano, basil and black pepper.

Pour tomatoes mixture over chicken over chicken and zucchini; sprinkle with \ncheese. Bake 15 min. - until mixture is bubbling and chicken is cooked \nthrough.

Serves 4.

Per serving: 264 calories; 27 g protein; 8 g fat; 22 g carbohydrate; 135 mg \ncalcium; 906 mg sodium; 54 mg cholesterol; 3 g dietary fiber

5\nWW points