Parmesan Chicken and pasta

Parmesan Chicken and pasta

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 4 chicken breast halves

  • 2 egg whites

  • 1 garlic clove, pressed

  • 1 cup fat-free seasoned croutons, grated (½ cup crumbs)

  • ¼ cup grated fresh Parmesan cheese

  • 1 tsp. dried oregano leaves

  • ⅛ tsp. ground black pepper

  • 2 Tbsp. all-purpose flour

  • 4 oz. uncooked angel hair pasta

  • 1 jar (14 oz) tomato and basil spaghetti sauce

  • ¼ cup shredded reduced-fat mozzarella cheese


1. Preheat oven to 425. Remove shicken from package and trim off any visible fat. 2. In dipping dish, beat egg whites in bowl until frothy. Press garlic into egg whites. In separate dipping dish, crush croutons, then add Parmesan cheese oregano and black pepper. Mix well with fork. 3. Coat chicken breasts with flour. Dip into egg white mixture. Coat both sides of each chicken breast with crumb mixture, shakking off excess. Discard any remaining crumb mixture. Place chicken on lightly greased round stone and bake 20-25 minutes or until chicken is no longer pink and juices run clear. 4. Meanwhile, cook pasta according to directions. drain. Place spaghetti sauce in medium saucepan and heat. Divide pasta among four serving plates. Top with one chicken breast half, a scant 1/2 cup spaghetti sauce and 1 Tbsp. mozzarella cheese.


Facebook Conversations