Diabetic Chicken Romano
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- chicken breast halves, skinless and boneless
- egg white
- 1 Tbsp
- 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
1Preheat oven to 400 degrees F. Lightly coat a 15x10 in. baking pan with nonstick cooking spray; set aside.
2Place each piece of chicken between two pieces of plastic wrap.
3Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.
4In 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.
5Dip 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.
6Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.
7To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.