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Add a photoQuick to prepare, totally satisfying version of the classic favorite. Chicken breasts with cheese and tomato sauce, tantalizing!
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Ingredientes
- 4 each boned and skinned chicken breasts, about 4 ounces each
- 2/3 cup seasoned bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- 1/8 teaspoon black pepper
- 1/3 cup flour, all-purpose shopping list
- 3 large egg whites, lightly beaten
- 2 teaspoons olive oil
- 4 cups spaghetti, cooked and drained (about 8 oz raw)
- 3 cups pasta sauce, details to follow
- 1 cup shredded mozzarella cheese
- 1/2 cup diced tomato (optional)
- 2 tablespoons chopped basil, fresh or dried basil leaves
Direcciones
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
- Start bringing pasta water to a boil in a pasta pot or large saucepan.
- Combine breadcrumbs, parmesan cheese, italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 5 minutes on each side or until done.
- Start cooking the spaghetti separately.
- Preheat broiler.
- Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that. Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.
- Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.
