Quick Chicken Parmesan
(Prep Time: About 40 minutes. Serves 6)
1½ lb. boneless, skinless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons vegetable or olive oil
1 can (28 oz.) diced tomatoes, no salt added
1 medium green bell pepper, seeded and chopped
1 cup mushrooms, sliced
1½ cups Mozzarella or Provolone cheese (part-skim, low moisture), shredded
Grated Parmesan cheese (reduced fat)
Preheat oven to 375° F.
Drench the chicken in egg and dredge it in the bread crumbs. Heat the oil in a large skillet and brown the chicken on all sides; remove it from the skillet and drain it on paper towels. In a bowl, combine the tomatoes, pepper and mushrooms. Spread half of the tomato mixture in a baking dish; top with the cooked chicken; add the remaining tomato mixture, and sprinkle with the cheeses. Bake for 25 minutes or until the chicken is done.
Calories
|
371
|
Protein (g)
|
39.9
|
Cholesterol (mg)
|
118
|
Fat (g)
|
13.3
|
Carbs (g)
|
22.6
|
Sodium (mg)
|
466
|
Calories from:
|
Fat
|
32.6%
|
Carbs
|
24.4%
|
Protein
|
43%
|
|