Baked Chicken Parmesan {Lighter Version}

This is such an easy and satisfying dinner to make.  By not frying the chicken before putting it in the oven you are enhancing the nutrition content, as well as using just the whites of the eggs and eating it on a bed of spinach!

Baked Chicken Parmesan
Yield: 4 servings

Ingredients
2 egg whites
1/2 cup Italian-seasoned breadcrumbs
6 tablespoons Parmesan cheese, grated, divided
4 chicken breasts
Pasta Sauce
Baby Spinach leaves
Spaghetti or Fettuccine noodles, optional

Directions
Preaheat oven to 400 degrees F.  Spray a 9x13 pan with non-stick cooking spray and set aside.

In a shallow pie plate, beat egg whites with a fork until slightly frothy.  In another shallow pie plate mix breadcrumbs and 3 tablespoons grated Parmesan cheese.

Dip the chicken breasts in the egg whites and then into the breadcrumb mixture, coating both sides.

Place chicken breasts in the prepared pan and bake for approximately 15 minutes, then turn the breasts over and bake another 15 minutes.  Check the chicken to make sure the fattest parts of the breasts have reached an internal temperature of 165 degrees.

In a small saucepan, warm pasta sauce over medium heat.

If you are adding noodles, prepare them now while the chicken is in the oven.

Divide spinach leaves between the four plates.  (If you are adding noodles, place them ontop of the spinach leaves.)  Place the chicken breasts over spinach leaves (or noodles) and top with warmed pasta sauce and remaining Parmesan cheese.


Recipe Source: adapted from Bill Phillips' recipe on BodyBuilding.com