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Chicken Parmesan |
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Serves: 6 Print this RecipeServing size: 3 oz Here’s an all-time favorite that creates an enticing aroma. 3 whole boneless, skinless chicken breasts, halved 1/2 cup bread crumbs (to further reduce sodium, see recipe for homemade version) 1/3 cup Parmesan cheese 1 teaspoon dried oregano Fresh ground pepper 2 egg substitute equivalents 1/3 cup olive oil 1 cup dry white wine 1. Pound the chicken breasts until thin. 2. Combine the bread crumbs, Parmesan cheese, oregano, and pepper; set aside. 3. Beat the eggs in a shallow dish. Dip the chicken breasts into the egg and then the crumb mixture, coating both sides. 4. Heat the oil in a skillet, add chicken, and saute until golden brown, about 3 to 4 minutes on each side. Remove chicken and set aside on a platter. 5. Drain fat from the skillet and add the wine, bringing the mixture to a boil while scraping down residue from the skillet. Pour sauce over the chicken and serve. EXCHANGES Starch 1/2 Lean Meat 4 Fat 1/2 NUTRITION FACTS Calories 304(Calories from Fat 124) Total Fat 14 grams Saturated Fat 3 grams Cholesterol 76 milligrams Sodium 251 milligrams Total Carbohydrate 7 grams Dietary Fiber 0 grams Sugars 1 gram Protein 31 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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