Notes:
Very very good! It is a well rounded meal great for diets for equal lean protein and carbs…
Servings: 2
Ingredients:
2 egg whites
1/3 cup italian-seasoned breadcrumbs
4 tbsp reduced-fat parmesan cheese grated, divided
2 portions chicken breast (about 1/2 lb)
2 portions spinach pasta (about 4 oz uncooked)
1 cup low-fat pasta sauce
2 cups baby spinach leaves
Directions:
1. Preheat oven to 400
2. In a medium mixing bowl, beat egg white with fork into slightly frothy. Then, mix breadcrumbs and 2tbsp of Parmesan in a pie plate.
3. Dip chicken breasts in egg whites and then into the breadcrumb mixture, coating both sides.
4. Lightly coat baking sheet with cooking spray. PLace chicken breasts on the baking sheet; bake for approximately 12 minutes, turn over and bake another 12 minutes until the chicken is cooked, no pink in middle, and the coating is golden brown.
5. While the chicken is baking, prepare spinach pasta. Also warm the pasta sauce in a small saucepan over medium heat.
6. Divide spinach leaves between two separate plates. Layer portions of warm spinach pasta and baked chicken breasts over spinach leaves. Top with pasta sauce and remaining Parmesan cheese.
Related Recipes:
Tags: Main Dish
Rank It!
No comments:
Post a Comment