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Ingredientes
- 2 lb thin-sliced boneless, skinless chicken breasts
- 1 12 oz package spaghetti
- 1 block whole milk mozzarella cheese, sliced thin
- 1 jar Barilla green and black olive sauce
- 3 eggs, whisked
- 2 cups Italian breadcrumbs
- 1/2 cup canola oil
- Cooking spray
Direcciones
- Preheat oven to 425°.
- Coat a large baking sheet with nonstick spray.
- Wash chicken breasts, pat dry. Dip chicken in the egg, then breadcrumbs, set aside.
- Add the canola oil to a large saute pan over medium-high heat.
- Continue with remaining chicken.
- Add the chicken to the hot oil, cooking 3-4 minutes at a time, until golden brown, then lay flat on the baking sheet.
- Spoon the Barilla sauce over the top; cover with cheese.
- Bake for 15 minutes, or until the cheese is melted and the chicken is done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 839 | |
| Calories from Fat 321 | 38% |
| Total Fat 36.32g | 45% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.11g | |
| Cholesterol 145mg | 48% |
| Sodium 491mg | 20% |
| Potassium 345mg | 10% |
| Total Carbs 102.8g | 27% |
| Dietary Fiber 5.2g | 17% |
| Sugars 5.95g | 4% |
| Protein 24.02g | 38% |
