Recipe and Photo by: Better Homes and Gardens
This baked version of the classic chicken breast recipe gets its crunch from crushed cornflakes flavored with Parmesan cheese and Italian herbs.
boneless skinless chicken breasts (1 to 1-1/2 pounds)
slightly beaten egg white
cornflakes, crushed (about 1/3 cup)
grated Parmesan cheese
teaspoon dried Italian seasoning, basil, or oregano, crushed, or 1 teaspoon snipped fresh basil or oregano
teaspoon black pepper
ounces dried spaghetti, fettuccine, or other pasta, cooked according to package directions and drained
Grated Parmesan cheese (optional)
Fresh herb sprigs (optional)
1. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to flatten slightly (about 1/2 inch thick). Remove plastic wrap.
2. Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a shallow dish combine egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons Parmesan cheese, the Italian seasoning, and pepper. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture. Place coated chicken pieces in prepared baking pan.
3. Bake in a 400 degree oven about 15 minutes or until chicken is tender and no longer pink (170 degrees F).
4. Meanwhile, in a small saucepan warm spaghetti sauce over low heat. Divide pasta among 4 dinner plates. Place chicken on top of pasta. Spoon spaghetti sauce over chicken. If desired, sprinkle with additional Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 4 servings.
nutritional info per serving
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