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diabetic chicken romano

(2 ratings)
Recipe by
Amber Kirby
Resaca, GA

Diabetic Recipe

(2 ratings)

Ingredients For diabetic chicken romano

  • 4
    chicken breast halves, skinless and boneless
  • 1
    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

  • 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.

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