I went a little bit outside of my comfort zone with this recipe and substituted gluten free pasta for regular pasta. I have to say that I was very concerned about gluten free products and I haven’t had good luck in the past with substitutions for the "real thing" but this recipe was awesome. Now, I know, some of you might be thinking, well, yeah, the pasta was gluten free, but the breaking on the chicken wasn’t and you’d be right. Baby steps people. . . baby steps. :-)
This was another Pampered Chef Recipe from the Good for You cookbook that’s put out by the company. I really like this cookbook. It’s got lots of recipes that are under 400 calories and have you eating from multiple food groups. It was definitely a good purchase!
Ingredients 4 frozen boneless, skinless chicken breast halves, thawed 2 egg whites 1 garlic clove, pressed 1/2 cup fat-free seasoned bread crumbs 1/4 cup grated fresh parmesan cheese 1 tsp dried oregano 1/8 tsp ground black pepper 2 Tbsp all-purpose flour 4 oz uncooked angel-hair pasta 1 jar (14 oz) spaghetti sauce 1/4 cup shredded reduced-fat mozzarella cheese
Preparation Preheat oven to 425 degrees. Using Kitchen Shears, remove chicken from package and trim any visible fat.
Using Mini-Whipper, beat egg whites in Classic Batter Bowl until frothy. Press garlic into egg whites using Garlic Press. Using Deluxe Cheese Grater fitted with coarse grating drum, grate parmesan cheese into shallow bowl. Add oregano and black pepper, mix well.
Coat chicken breasts with flour. Dip into egg white mixture. Coat both sides of each chicken breast with crumb mixture, shaking off excess. Discard any remaining crumb mixture. Place chicken on Classic Round Stone; lightly spray with non-stick cooking spray. Bake 20-25 minutes or until chicken is no longer pink and juices run clear.
Meanwhile, cook pasta according to directions, drain. Heat spaghetti sauce on stove until hot. Divide pasta between 4 plates and top with sauce, one chicken breast and 1 tablespoon of mozzarella cheese.