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Prep 30min
Total30min
Ingredients8
Servings4
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Ingredients
4
boneless skinless chicken breast halves
1/2
cup Progresso™ Plain Bread Crumbs
1/4
cup grated Parmesan cheese
1/4
cup chopped fresh Italian parsley
1
egg, beaten
2
tablespoons olive or vegetable oil
2/3
cup spaghetti sauce
2
oz. (1/2 cup) shredded mozzarella cheese
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Steps
1
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
2
In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.
3
In large nonstick skillet, heat oil over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once.
4
Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover skillet to melt cheese. Serve sauce with chicken.
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Regular parsley can be used in place of the Italian parsley. Italian parsley has large flat leaves and a stronger flavor than regular curly-leaf parsley.
Pound the chicken breasts and coat them with the crumb mixture a couple of hours in advance. Cover and refrigerate them until you’re ready to cook.
To complete this Italian meal, serve Italian green beans and cooked pasta tossed with olive oil and fresh lemon zest.
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Nutrition Facts
Serving Size:1/4 of Recipe
Calories
360
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
5g
25%
Cholesterol
140mg
47%
Sodium
540mg
23%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
1g
Protein
37g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 1 Other Carbohydrate; 5 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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