Chicken Breasts Parmesan
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Boneless chicken breasts||1 1⁄2 Pound|
|Eggs||2 , beaten|
|Olive oil||3 Tablespoon|
|Canned tomato sauce||8 Ounce|
|Dried italian seasoning||1 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
On wax paper combine bread crumbs and 1/4 cup grated Parmesan cheese.
Dip chicken breasts first in egg and then in bread crumb mixture until well coated.
Heat oil in a large, heat-resistant, non-metallic skillet over high heat on top of a conventional surface unit.
Quickly brown coated chicken pieces on both sides.
In a small bowl combine tomato sauce, Italian seasoning and garlic salt.
Spoon tomato sauce over chicken.
Sprinkle the shredded mozzarella cheese over the tomato sauce.
Heat, loosely covered with wax paper, on roast for 7 to 9 minutes or until sauce is bubbly and chicken is tender.
Sprinkle with grated Parmesan cheese and heat, uncovered, on roast for 1 minute or until cheese is melted.
Serve with pasta
Serving size: Complete recipe
Calories 1998 Calories from Fat 916
% Daily Value*
Total Fat 104 g159.4%
Saturated Fat 34.7 g173.6%
Trans Fat 0.2 g
Cholesterol 947 mg315.7%
Sodium 4691 mg195.5%
Total Carbohydrates 40 g13.5%
Dietary Fiber 4.8 g19.2%
Sugars 15 g
Protein 219 g438.6%
Vitamin A 52.6% Vitamin C 41.4%
Calcium 128.8% Iron 64.5%
*Based on a 2000 Calorie diet