Diabetic Chicken Romano

Amber Kirby

By
@amberk26

Diabetic Recipe


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Ingredients

4
chicken breast halves, skinless and boneless
1
egg white
1 Tbsp
water
1 1/4 c
cornflakes, crushed
2 Tbsp
grated romano cheese
1/2 tsp
italian seasoning,basil, or oregano crushed
4 oz
dried multi-grain spaghetti
1 1/3 c
low-sodium tomato base pasta sauce
shaved or grated romano cheese
snipped fresh italian parsley

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Lightly coat a 15x10 in. baking pan with nonstick cooking spray; set aside.
2
Place each piece of chicken between two pieces of plastic wrap.
3
Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.
4
In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning, and 1/8 teaspoon ground black pepper.
5
Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.
Bake about 18 minutes or until chicken is tender and no longer pink.
6
Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.
7
To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.

About this Recipe

Course/Dish: Chicken
Hashtags: #Diabetic, #romano