"Old" Recipe Review: Quick Mozzerella Chicken (Oct, 2000)

[Beth H]

I think I reviewed this when I first tried it back in the fall, but I made it again last night, and really like this one. It was in the same issue as the "champion chicken parmesean," which was on the cover. The mozzerella chicken really is quick, and delicious!

[GayeC]

Thank you for reminding me of this recipe! I was so mesmerized by the Chicken Parmesan that I completely by-passed this one!

[Darlin]

BethH,
Could you post your Quick Mozzarella Chicken...TIA

[smpv]

Darlin,

Here it is.

Quick Mozzarella Chicken

Preparation time: 10 minutes
Cooking time: 18 minutes

4 ounces uncooked spaghetti
1/2 cup Italian-seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup egg substitute
1 tablespoon olive oil
4 (3/4-ounce) slices part-skim mozzarella cheese
2-1/2 cups fat-free Italian herb pasta sauce (such as Muir Glen)
2 tablespoons chopped fresh parsley


1. Preheat oven to 425 degrees.

2. Cook pasta according to package directions, omitting salt and fat. Drain well.

3. While the pasta is cooking, prepare the chicken. Place the breadcrumbs and Parmesan cheese in a shallow dish. Dip chicken in egg substitute, and dredge in breadcrumb mixture.

4. Heat the olive oil in a 9-inch cast-iron skillet over medium-high heat. Add the chicken to the pan, and cook for 2 minutes on each side. Top the chicken with mozzarella slices, and place the pan in oven. Bake at 425 degrees for 14 minutes or until chicken is done.

5. While the chicken is cooking, heat the pasta sauce in a medium saucepan over medium-low heat.

6. Place 1/2 cup pasta on each of 4 plates; top each serving with a chicken breast half and 2/3 cup sauce. Sprinkle with parsley. Yield: 4 servings.


CALORIES 429 (17% from fat); FAT 9.4g (sat 3.5g, mono 4.1g, poly 1.1g); PROTEIN 40.1g; CARB 43.5g; FIBER 3.3g; CHOL 80mg; IRON 3.8mg; SODIUM 796mg; CALC 218mg


Pat