No-Fry White Chicken Parmigiano Recipe serves: 4
Prep Time 15 Minutes
Cook Time 30 Minutes

Nutritional Information

Amount Per Serving
Calories 570
Calories From Fat 270
% Daliy Value*
Total Fat 30 Grams
Saturated Fat 15 Grams
Trans Fat 0 Grams
Cholesterol 230 Milligrams
Sodium 1540 Milligrams
Total Carbohydrate 22 Grams
Dietary Fiber 1 Grams
Sugars 4 Grams
Protein 50 Grams
Vitamin A 25 Percent
Vitamin C 15 Percent
Calcium 40 Percent
Iron 15 Percent

No-Fry White Chicken Parmigiano


  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 egg, slightly beaten
  • 3/4 cup Italian seasoned dry bread crumbs
  • 1/4 tsp. paprika
  • 1 jar Bertolli┬« Alfredo Sauce
  • 1 medium tomato, chopped
  • 4 ounces Sargento┬« Artisan Blends┬« Shredded Whole Milk Mozzarella Cheese
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well. Arrange chicken in 13 x 9-inch baking dish.
  2. Bake 20 minutes. Evenly pour 1 cup Pasta Sauce over chicken, then top chicken with tomato and cheeses. Bake an additional 10 minutes or until chicken is thoroughly cooked. Garnish, if desired, with chopped fresh basil and ground black pepper. Serve with remaining sauce, heated, and, if desired, hot cooked pasta.

Advanced Recipe Search