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Chicken Parmigiano

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Ingredients

Adjust Servings:
2 boneless skinless chicken breasts
olive oil flavored cooking spray
2 garlic cloves, minced (or just do what i do and approximate the amount using the pre-minced stuff you can get at the store)
1 1/2 cups canned crushed tomatoes
3 tablespoons low-fat ricotta
1 cup low fat mozzarella, shredded
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil, chopped (instead of chopping fresh basil, used a smaller amount of dried)

Nutritional information

141
Calories
28 g
Calories From Fat
3.1 g
Total Fat
0.7 g
Saturated Fat
75.5 mg
Cholesterol
428.4 mg
Sodium
1.3 g
Carbs
0.2 g
Dietary Fiber
0.1 g
Sugars
25.4 g
Protein
128g
Serving Size

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Chicken Parmigiano

Features:
    Cuisine:

    Got this recipe out of a magazine my mother-in-law had. It's very good, and I really like that it serves 2. Some nights you just need a one shot meal without leftovers, and this is a tasty change.

    • 85 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Chicken Parmigiano, Got this recipe out of a magazine my mother-in-law had It’s very good, and I really like that it serves 2 Some nights you just need a one shot meal without leftovers, and this is a tasty change , I would rate this 3 1/2 or 4 stars, but I made some changes that I think detracted from the outcome, so I’m not rating the recipe now, just commenting used canned italien stewed tomatoes that I chopped in the food processor — not quite as thick as crushed tomatoes and I wasn’t happy with the result (but that’s all I had on hand) I also used sliced mozzarella rather than shredded and dried basil — which I think was a mistake Fresh basil would have been much more flavorful, and I think it’s a must for this recipe I also would have pounded the chicken breasts there is more surface area for the topping All in all, the method is good and I think this will be a 5-star recipe when I make it again


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    Steps

    1
    Done

    Preheat Oven to 375.

    2
    Done

    Rinse Chicken With Cold Water and Pat Dry.

    3
    Done

    Spray a Non-Stick Baking Pan With Olive Oil Arrange Breasts on the Pan, Then Cover With the Tomatoes and Ricotta.

    4
    Done

    Season With Salt and Pepper and Sprinkle With the Garlic, Mozzarella, and Basil.

    5
    Done

    Bake For 35 Minutes or Until the Chicken Is Cooked Through, the Ricotta Is Bubbling Hot, and the Mozzarella Turns Golden Brown.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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