4 skinless, boneless chicken breasts (about 4 ounces each)
1 large egg, lightly beaten
1 tbsp olive oil or melted butter or margined
1 3⁄4 cups favorite spaghetti sauce
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tbsp grated Parmesan cheese
1/4 cup chopped fresh parsley (optional)
Recipe from the University of Vermont
Behavioral Weight Management Program.
Place chicken between two sheets of heavy-duty plastic wrap; flatten to
1⁄4-inch thickness, using a meat mallet or rolling pin. Dip chicken in egg and
dredge in bread crumbs.
Cook chicken in oil or butter/margarine in a large skillet over medium-high
heat until browned on both sides. Spoon spaghetti sauce over chicken; bring
to a boil. Cook and reduce heat. Simmer 10 minutes.
Sprinkle with cheese and parsley; cover and simmer 5 additional minutes or
until cheeses melt.
Yield: 4 servings
1 of 2
2 of 2