Jeff made this last night. It was so good! I was really impressed. This recipe is from the Eating for Life cookbook.
Baked Chicken Parmesan
2 egg whites
1/3 cup Italian-seasoned breadcrumbs
4 tablespoons reduced-fat Parmesan cheese, grated, divided
2 portions chicken breast (about 1/2 pound)
2 portions spinach pasta (about 4 ounces uncooked)
1 cup low-fat pasta sauce
2 cups baby spinach leaves
Preheat oven to 400 degrees F.
In a medium mixing bowl, beat egg white with fork until slightly frothy. Then, mix breadcrumbs and 2 tablespoons of reduced-fat Parmesan cheese in a pie plate.
Dip chicken breasts in egg whites and then into the breadcrumb mixture, coating both sides.
Lightly coat a baking sheet with cooking spray. Place chicken breasts on the baking sheet; bake for approximately 12 more minutes, until chicken is no longer pink in the center and coating is golden brown.
White the chicken is baking; prepare spinach pasta according to its directions.
In a a small saucepan, warm pasta sauce over medium heat.
Divide spinach leaves between two separate plates. Layer portions of warm spinach pasta and baked chicken breasts over spinach leaves. Top with pasta sauce and remaining Parmesan cheese. Serve and enjoy.