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Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipe
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Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)1egg white1tablespoonwater1 ¼cupscornflakes, crushed (about 1/2 cup)2tablespoonsgrated Romano cheese½teaspoondried Italian seasoning, basil or oregano, crushed4ouncesdried multigrain spaghetti1 ⅓cupslow-sodium tomato-based pasta sauce1poundshaved or grated Romano cheese1bunchsnipped fresh Italian (flat-leaf) parsley
Cook Mode(Keep screen awake)
Ingredients
4skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
1egg white
1tablespoonwater
1 ¼cupscornflakes, crushed (about 1/2 cup)
2tablespoonsgrated Romano cheese
½teaspoondried Italian seasoning, basil or oregano, crushed
4ouncesdried multigrain spaghetti
1 ⅓cupslow-sodium tomato-based pasta sauce
1poundshaved or grated Romano cheese
1bunchsnipped fresh Italian (flat-leaf) parsley
DirectionsPreheat oven to 400°F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with cooking spray; set aside. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning and 1/8 teaspoon ground black pepper. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.Bake about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.To serve, divide cooked spaghetti among 4 serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.Frequently Asked QuestionsThis dish almost begs for a fresh salad and warm garlic bread or rolls. If you want something more than salad, any combination of veggies would do, whether you’re cooking them on asheet panin the oven or in agrillbasket over some coals.Absolutely. We would keep all prepared ingredients separate in airtight containers in the fridge until you are ready to serve. That way, the breading on the chicken remains intact, and everything should taste fresher.No. Romano cheese, especially in the United States, is made with cow’s milk. Italy’s Pecorino Romano cheese is always made with sheep’s milk, per European Union laws. Both cheeses are flavorful and offer a high melting point, so they’re chosen for recipes where melting is not the desired outcome. Both have a distinct sharpness. However, Pecorino Romano is considered the sharpest of the two, and it gets sharper and saltier as it ages.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 400°F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with cooking spray; set aside. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning and 1/8 teaspoon ground black pepper. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.Bake about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.To serve, divide cooked spaghetti among 4 serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.Frequently Asked QuestionsThis dish almost begs for a fresh salad and warm garlic bread or rolls. If you want something more than salad, any combination of veggies would do, whether you’re cooking them on asheet panin the oven or in agrillbasket over some coals.Absolutely. We would keep all prepared ingredients separate in airtight containers in the fridge until you are ready to serve. That way, the breading on the chicken remains intact, and everything should taste fresher.No. Romano cheese, especially in the United States, is made with cow’s milk. Italy’s Pecorino Romano cheese is always made with sheep’s milk, per European Union laws. Both cheeses are flavorful and offer a high melting point, so they’re chosen for recipes where melting is not the desired outcome. Both have a distinct sharpness. However, Pecorino Romano is considered the sharpest of the two, and it gets sharper and saltier as it ages.
Preheat oven to 400°F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with cooking spray; set aside. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.
In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning and 1/8 teaspoon ground black pepper. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.
Bake about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.
To serve, divide cooked spaghetti among 4 serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.
Frequently Asked QuestionsThis dish almost begs for a fresh salad and warm garlic bread or rolls. If you want something more than salad, any combination of veggies would do, whether you’re cooking them on asheet panin the oven or in agrillbasket over some coals.Absolutely. We would keep all prepared ingredients separate in airtight containers in the fridge until you are ready to serve. That way, the breading on the chicken remains intact, and everything should taste fresher.No. Romano cheese, especially in the United States, is made with cow’s milk. Italy’s Pecorino Romano cheese is always made with sheep’s milk, per European Union laws. Both cheeses are flavorful and offer a high melting point, so they’re chosen for recipes where melting is not the desired outcome. Both have a distinct sharpness. However, Pecorino Romano is considered the sharpest of the two, and it gets sharper and saltier as it ages.
Frequently Asked Questions
This dish almost begs for a fresh salad and warm garlic bread or rolls. If you want something more than salad, any combination of veggies would do, whether you’re cooking them on asheet panin the oven or in agrillbasket over some coals.
Absolutely. We would keep all prepared ingredients separate in airtight containers in the fridge until you are ready to serve. That way, the breading on the chicken remains intact, and everything should taste fresher.
No. Romano cheese, especially in the United States, is made with cow’s milk. Italy’s Pecorino Romano cheese is always made with sheep’s milk, per European Union laws. Both cheeses are flavorful and offer a high melting point, so they’re chosen for recipes where melting is not the desired outcome. Both have a distinct sharpness. However, Pecorino Romano is considered the sharpest of the two, and it gets sharper and saltier as it ages.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)362Calories6gFat34gCarbs41gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S Department of Agriculture. FoodData Central.Toasted Grain Cereal, Cornflakes.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S Department of Agriculture. FoodData Central.Toasted Grain Cereal, Cornflakes.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S Department of Agriculture. FoodData Central.Toasted Grain Cereal, Cornflakes.
