Tuesday, June 19, 2012

Baked Chicken Parm & Whole Grain Rotini

As an italian, and self-proclaimed carb-o-holic, I have to find healthy ways to get my fix of the classics.

Chicken Parmesan. BAKED.

Through TLS I have learned how to choose healthy carbs and grains for when you are going to eat them and this recipe knocks it out of the park. I was honestly surprised at how authentic this tasted! BJ's sells this salad blend of asiago, parmesan and romano cheeses that is to die for and it is gluten free. Get it. It will change your life.

Even better...this recipe is SUPER easy. The chicken is lightly breaded (whole wheat) and baked.

Then we add a little sauce....a little (or a lot) of cheese...

Make some pasta on the side and you are in business!

You love my bakeware. Don't kid yourself. I love any hand-me-downs I can get :)

1 lb. boneless skinless chicken breast
1-2 egg whites
1/2 cup whole wheat bread crumbs
1 tsp garlic powder
1/4 cup grated parmesan cheese
Olive oil cooking spray
1 cup whole grain rotini (or any pasta you like)
BelGioioso Salad Blend cheese
"Spaghetti Sauce" as my family calls it :) - homemade or jar, use to your liking

Preheat oven to 400 degrees and spray a baking dish with the olive oil spray. Cook the pasta according to the package. Lightly beat the egg white(s) in a medium bowl. On a plate or tray, mix the breadcrumbs, garlic powder and parmesan cheese. Dip each chicken breast in the egg white first, then dredge in the bread crumb mixture until evenly coated. Place each chicken breast in the greased baking dish and spray the tops of each with the olive oil spray (this helps make them crispy as if they were fried!) Bake for 20 minutes, then remove from oven and top with some spaghetti sauce and BelGioioso Salad Blend cheese. Bake for another 5 minutes or until cheese is melted. Serve the chicken with the pasta tossed in more of the spaghetti sauce!

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