Wednesday, November 23, 2011

Chicken Parmesan

Chicken Parmesan

Bake or Grill 4-5 Chicken Breasts
1 – 2 large cans tomato sauce (depending on if you want left overs or size of family
1-2 tbsp of each basil, parsley and oregano
1 tbsp Splenda
1 tbsp minced garlic or garlic salt
1 package 2% Shredded Mozzarella Cheese or 4-5 Slices low fat Swiss Cheese
1 Small Package Whole Wheat Spaghetti

Bake or Grill Chicken, cook spaghetti according to package directions and drain, when the chicken is done, place in a 13 x 9 inch pan if you grilled it, stir sauce with basil, parsley, oregano, Splenda and garlic, pour over chicken and top with either cheese.

Cook on 350 until cheese is melted and sauce is heated through, serve over spaghetti

Breaded Chicken Parmesan

Same as above but dip thawed breasts in skim milk and roll in a mix of wheat germ, and a dash of each oregano, basil, garlic and parsley
Spray a 13 x 9 inch dish with cooking spray, place coated breasts in dish and spray the top with cooking spray
Cook on 350 for about 45 minutes or until the breast are cook through
When the chicken is done, cover in sauce and seasoning mix and cheese and place back in oven

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