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Chicken Parmesan

Chicken.delights's picture
  Boneless skinless chicken breast halves 4
  Canned stewed tomatoes 29 Ounce (2 Cans, 14 1/2 Ounces Each, Italian style)
  Cornstarch 2 Tablespoon
  Dried oregano/Dried basil 1⁄2 Teaspoon, crushed
  Hot pepper sauce 1⁄4 Teaspoon (Optional)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Hot cooked rice 2 Cup (32 tbs) (Optional)

Preheat oven to 425°F.
Slightly flatten each chicken breast; place in 11 X 7-inch baking dish.
Cover with foil; bake 20 minutes or until chicken is no longer pink.
Remove foil; drain.
Meanwhile, in large saucepan, combine tomatoes, cornstarch, oregano and pepper sauce, if desired.
Stir to dissolve cornstarch.
Cook, stirring constantly, until thickened.
Pour sauce over chicken; top with cheese.
Return to oven; bake, uncovered, 5 minutes or until cheese is melted.
Garnish with chopped parsley and serve with rice or pasta, if desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1356 Calories from Fat 139

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 7 g35.2%

Trans Fat 0.1 g

Cholesterol 227 mg75.7%

Sodium 2520.7 mg105%

Total Carbohydrates 193 g64.2%

Dietary Fiber 10.7 g43%

Sugars 29.4 g

Protein 109 g217.1%

Vitamin A 36% Vitamin C 117.8%

Calcium 71.5% Iron 115.3%

*Based on a 2000 Calorie diet

Chicken Parmesan Recipe