Saturday, January 22, 2011

Quick Chicken Parmesan

We got a GREAT deal last week on Purdue Short cuts, so I was looking for recipes to use it up.  I came across this recipe for quick chicken parmesan and made some changes to make it more wls friendly.
Chicken mixture in the pie plate - starting to cover with cheese and breadcrumb mix.
After baking... before serving.
Used 1/2 of wheat english muffin with garlic sprinkle for faux garlic bread.

1 package of Perdue Short Cuts Carved Chicken Breasts - 9oz package
1 cup marinara
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
2 tablespoons italian panko breadcrumbs
2 cups cooked whole wheat penne pasta

Pre-heat oven to 350 degrees. In medium saucepan, heat chicken and marinara sauce over medium-high heat, stirring occasionally for 5 minutes.  In small bowl, combine mozzarella cheese, parmesan cheese and breadcrumbs.  Spoon chicken mixture into a 9-inch pie plate.  Sprinkle with cheese mixture.  Bake until cheese is melted and golden brown (for us, this was about 10 minutes).  Serve with hot cooked pasta.

* Ryan really liked this, I thought it could have used more sauce.  For wls people - about 1/2 cup of cooked pasta goes a long way.*

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