Minutes Prep time: 30
Minutes Total time: 40
Servings: 4
Difficulty: Intermediate
PAM® Olive Oil Cooking Spray Pump
1/2 cup Italian-style bread crumbs
1/4 cup grated Parmesan cheese
1 egg
1 tablespoon water
1/4 cup all-purpose flour
1/3 cup vegetable oil
4 chicken breast cutlets, pounded to an even thickness (about 1 pound)
1 can (24 oz each) Hunt's® Tomato Basil Pasta Sauce, divided
1/2 cup shredded mozzarella cheese
8 ounces dry spaghetti, uncooked
2 tablespoons chopped fresh basil, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 237 mg | 24% |
| Carbohydrate | 80 g | 27% |
| Cholesterol | 133 mg | 44% |
| Total Fat | 18 g | 28% |
| Iron | 5 mg | 28% |
| Calories | 686 kcal | 34% |
| Sodium | 1445 mg | 60% |
| Protein | 46 g | 93% |
| Saturated Fat | 5 g | 24% |
| Sugars | 8 g | 1% |
| Vitamin C | 5 mg | 8% |
Preheat oven to 450°F. Spray 13x9-inch baking dish with cooking spray.
Stir together bread crumbs and Parmesan cheese in shallow dish. Whisk together egg and water in second shallow dish and place flour in a third shallow dish.
Heat oil in 12-inch skillet over medium-high heat. Lightly coat each piece of chicken with flour. Dip both sides into egg wash and then coat each with breadcrumb mixture. Fry chicken until golden brown, about 5 minutes per side. Remove to baking dish.
Pour about 1/2 cup tomato sauce over chicken and sprinkle with mozzarella. Bake 10 minutes. Meanwhile, cook pasta according to package directions, drain. Toss hot pasta with remaining tomato sauce. Divide pasta evenly onto plates, top with a piece of chicken and garnish with fresh basil, if desired.
Classic Chicken Parmesan
