Chicken Parmesan
Ceasar Salad
Garlic Bread
Caprese Salad
Cupcakes
Chicken Parm:
- Chicken:
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 4 (4-ounce) skinned, boned chicken breast halves
- 1 large egg white, lightly beaten
- 1 tablespoon olive oil
- Cooking spray
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 3 cups hot cooked linguine (about 6 ounces uncooked pasta
- To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.
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