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

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories 570
Calories from Fat 270
Total Fat 30 g
Saturated Fat 15 g
Trans Fat 0 g
Cholesterol 230 mg
Sodium 1540 mg
Total Carbs 22 g
Dietary Fiber 1 g
Sugars 4 g
Protein 50 g
Vitamin A 25 %
Vitamin C 15 %
Calcium 40 %
Iron 15 %

No-Fry White Chicken Parmigiano

Ingredients

  • 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

Directions

  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.

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