Parmigiano Reggiano-Crusted Chicken
Parmigiano Reggiano-Crusted Chicken
Fresh Express® Baby Spinach helps turn Chicken Parmesan into a better-for-you meal!
Ingredients
- 2 (5-ounce) packages Fresh Express® Baby Spinach
- 1/2 cup grated Parmigiano Reggiano
- 1/2 cup Italian-style bread crumbs
- 1/2 teaspoon salt
- 2 eggs
- 4 boneless, skinless chicken breasts (about 4 ounces each)
- 1 pound whole wheat spaghetti
- 2 garlic cloves, minced
- 2 1/2 cups marinara sauce
Instructions
- Heat oven to 375°F.
- Combine Parmigiano Reggiano, bread crumbs and salt In a shallow bowl; mix well. Place eggs in another shallow bowl; mix well. Dip the chicken into the egg mixture, letting excess drip off. Coat the chicken with the bread crumb mixture.
- Place chicken on a wire rack on a baking sheet. Bake for 35 to 40 minutes or until a thermometer inserted into the thickest part of the chicken reads 165° F.
- Meanwhile, cook pasta according to package directions.
- Cook Fresh Express® Baby Spinach in batches in a large skillet coated with cooking spray for one to two minutes or until wilted. Add garlic and marinara sauce; bring to a simmer, then reduce to low heat. When pasta is ready, drain and then add to the marinara sauce. Keep warm.
- Portion four servings of pasta into pasta bowls; top each with a chicken breast.
Contains Allergens:
- Egg
- Gluten
- Milk
- Wheat
Made with
