Chicken Parmesan

The easy to make Chicken Parmesan is a great meal before any competition. It is light, high in carbohydrates and taste great! One of my favorites.

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  • 4 (4 oz.) skinned, boned chicken breast halves
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning
  • 1/8 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 2 teaspoons olive oil (optional)
  • 4 cups hot cooked spaghetti (about 8 oz. uncooked pasta)
  • 3 cups Ultimate Quick and Easy Pasta sauce
  • 1 cup shredded part-skim (or nonfat) mozzarella cheese


  1. Preheat broiler.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
  3. Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish.
  4. Dip one chicken breast half in flour. Next, dip in egg whites and dip again in breadcrumb mixture. Repeat procedure until finished.
  5. Heat oil or vegetable spray in a large nonstick skillet over medium high heat.
  6. Add chicken; cook 5 minutes on each side or until done.
  7. Place 1 cup spaghetti in an oven safe dish, spoon 1/2-cup pasta sauce over each serving.
  8. Top each with 1 chicken breast half. Spoon 1/4-cup sauce over each serving, sprinkle with 1/4-cup mozzarella cheese.
  9. 9. Place dishes on a baking sheet; broil 3 minutes or until cheese melts.


soy free
seafood free
treenut free
sesame free
mustard free
First Course



1991 cal


58 g


262 g


115 g
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