Chicken Parmesan

Chicken Parmesan
Chicken Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 29

    oz canned diced tomatoes, with Italian herbs (2 cans)

  • 1

    tsp Italian seasoning

  • 1/2

    tsp dried basil

  • 1/2

    tsp dried oregano

  • 1/2

    tsp black pepper

  • 1

    Tbsp sugar

  • 1

    Tbsp balsamic vinegar

  • 1

    pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces

  • 1/2

    cup(s) seasoned breadcrumbs, Italian

  • 4

    tsp olive oil, divided

  • 1

    spray(s) cooking spray

  • 3/4

    oz shredded part-skim mozzarella cheese

  • 1/4

    cup(s) grated Parmesan cheese, fresh

Directions

Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes. Preheat oven to 350°. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1⁄2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breast halves. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses. Cover and bake at 350° for 35 minutes. Let stand 5 minutes. Yield: 4 servings (serving size: 1 chicken breast half, 3⁄4 cup tomato mixture, and 1 ounce cheese mixture). 8 points per serving.

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