Baked, crispy Parmesan chicken breasts are paired with a savory tomato, Kalamata olive and onion sauce. Serve on whole-wheat spaghetti or angel hair pasta. A satisfying dinner with 37 grams of protein and just 361 calories.
Ingredients
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1 medium onion, halved, thinly sliced
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2 cans (14-1/2 oz.)fire-roasted diced tomatoes, undrained
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1/2 cupchopped pitted Kalamata olives
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1/2 cupAllWhites® egg whites
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2 Tbsp.olive oil
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1/2 cupItalian-style panko breadcrumbs
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1/3 cup (about 1 oz.)Crystal Farms® Shredded Parmesan Cheese
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1 tsp.dried rosemary, crushed
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4 (about 5 oz.)boneless, skinless chicken breasts
Instructions
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Heat oven to 375°F. Spray a large saucepan with cooking spray. Add onion; cook and stir over medium-high heat 5 minutes. Add tomatoes and olives. Bring to a boil; reduce heat and simmer for about 25 minutes.Meanwhile, line a rimmed baking sheet with foil; spray with cooking spray. Pour AllWhites egg whites and oil into a shallow dish. Mix breadcrumbs, cheese and rosemary in a second shallow dish.
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Dip chicken into egg mixture, then dredge in breadcrumb mixture. Place on prepared baking sheet; lightly spray with cooking spray. Bake 15 to 20 minutes or until golden and no longer pink in center.Serve chicken with sauce.
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Serve with hot cooked whole-wheat spaghetti or angel hair pasta.
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