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Baked Chicken Parmesan
by Esther Kremer
serves: 2
  Spinach fettuccine with breaded chicken breast, topped with pasta sauce and Parmesan cheese.
Ingredients:
  2   egg whites
  1/3 Cup   Italian-seasoned breadcrumbs
  4 Tbsp   reduced-fat Parmesan cheese, grated, divided
  2   chicken breast
  2   portions spinach pasta (4 oz)
  1 cup   low-fat pasta sauce
  2 cups   baby spinach leaves
Directions:
  1. Preheat oven to 400 F
2. In a medium mixing bowl, beat egg whites with fork until slightly frothy. Then, mix breadcrumbs and 2 tablespoons of reduced-fat Parmesan cheese in a pie plate.
3. Dip chicken breasts in egg whites and then into the breadcrumb mixture, coating both sides.
4. Lightly coat a baking sheet with cooking spray. Place chicken breasts on the baking sheet; bake for approximately 12 minutes, turn over and bake approximately 12 more minutes, until chicken is no longer pink in the center and coating is golden brown.
5. While the chicken is baking, prepare spinach pasta according to its package directions.
6. In a small saucepan, warm pasta sauce over medium heat.
7. 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. Serve and enjoy.