Diabetic Chicken Romano

Amber Kirby


Diabetic Recipe

★★★★★ 2 votes


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

How to Make Diabetic Chicken Romano


  • 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.

Printable Recipe Card

About Diabetic Chicken Romano

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