Ingredients
- 4 boneless chicken breasts, pounded to 1/2 inch thickness
- 1 egg
- 1/2 cup milk (2 %)
- seasoned bread crumbs (Italian)
- 2-3 tablespoons olive oil
- Mozzarella cheese slices (low fat)
- 1 jar (16 oz) spaghetti sauce
- Parmesan cheese
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 237 | 55% |
| Total Fat 18g | 34% |
| Saturated Fat 10.47g | 42% |
| Trans Fat 0.01g | |
| Cholesterol 123mg | 41% |
| Sodium 878mg | 37% |
| Potassium 578mg | 17% |
| Total Carbs 18.31g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 12.3g | 8% |
| Protein 27.6g | 44% |
Directions
The ingredients have been scaled to 4 servings. These directions are for 4 servings.
- Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
- Slice 8 pieces of mozzarella cheese and put two on each chicken breast (just a suggestion...I used less to cut back on fat). Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad
- ***Spaghetti is not factored into nutritional content. I did not have it with mine...just the chicken and a salad.
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