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Tomato Chicken Parmesan

"A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!.

Ingredients:

  • 2 eggs, beaten
  • 1 cup grated Parmesan cheese
  • 7 ounces seasoned bread crumbs
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 12 ounces pasta sauce
  • 6 slices Monterey Jack cheese

Directions:

  • Prep        : 15 m
  • Cook       : 30 m
  • Ready In : 45 m

  1.  Preheat oven to 375 degrees F (190 degrees C).
  2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  3. In a large skillet, heat oil over medium-high heat. Add coated chicken and sauce for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  4. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Partner Tips:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Nutrition Facts:

Nutritional Information

Tomato Chicken Parmesan

Servings Per Recipe: 6
Calories: 513
% Daily Value *
Total Fat: 35 %
Saturated Fat: 
Cholesterol: 56 %
Sodium: 50 %
Potassium: 14 %
Carbohydrates: 10 %
Fiber: 12 %
Sugar: 
Protein: 89 %
Vitamin A Iu: 
Niacin Equivalents: 
Vitamin B6: 
Vitamin C: 
Folate: 
Calcium: 
Iron: 
Magnesium: 
Thiamin: 
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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ESHA Research, Inc. All Rights Reserved

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