Sunday, June 14, 2009

Parmesan Chicken

You can't go wrong with the classics!

2 chicken breasts
1 ½-2 cups crushed seasoned croutons
2 Tbs parmesan cheese
1 Tb dried parsley flakes
1 jar pasta sauce
angel hair pasta noodles (desired amount)
mozzarella slices
2 egg whites

Preheat oven to 350. Combine crushed croutons, parmesan and parsley in a Ziploc freezer bag. Tenderize meat then coat breasts in egg whites, then toss in bag until thoroughly coated. Bake for 30 min on greased sheet then place sliced mozzarella on each breast and continue baking for 5-10 min. or until cheese starts to bubble and chicken is cooked thoroughly. Meanwhile, cook spaghetti noodles according to package directions, then drain and place desired amount on each plate and cover with heated pasta sauce. Place the cooked chicken on top of the spaghetti and sprinkle with parmesan cheese and parsley.
Other variations: For parmesan chicken strips, use shredded (not grated) parmesan cheese and add ¼ tsp garlic salt to the croutons, parsley and parmesan mixture, then use chicken tenders. Drizzle melted butter over the coated chicken tenders and bake at 350 for about 30 minutes or until done.
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