Breast of Chicken Parmigiana

Breast of Chicken Parmigiana


4 servings


  • 4 chicken breasts, boned
  • 1 egg
  • 1 1/2 tablespoons Milk
  • 1 cup bread crumbs
  • 2 tablespoons margarine
  • 1 cup reduced sodium spaghetti sauce
  • 4 thin slices Swiss cheese, (4 X 4)
  • 4 thin slices mozzarella cheese, (4 X 4)
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon dried parsley


  1. Heat oven to 350 F.
  2. Halve chicken breasts boned, then pound them flat. Dip in beaten egg and milk, then roll in bread crumbs.
  3. In a 10" skillet, melt margarine and saute chicken breasts over medium heat until brown.
  4. Cover bottom of 9 X 9 casserole with 1/2 cup of sauce; then layer chicken breasts, a slice of Swiss and a slice of mozzarella. Top with remaining sauce; sprinkle with parmesan cheese and dried parsley. Bake, covered at 350 F for 30 minutes.

Chef’s tip

Special Diets:
Recipe Adjustments for Breast of Chicken Parmigiana:
Select diet; follow recipe using substitutions below.

Reduced Sodium: Use low sodium cheese. 383 mg sodium per serving.
Reduced Cholesterol: Use 1/4 cup Egg Beaters in place of egg. Use low cholesterol cheese. 111 mg cholesterol per serving.
Reduced Calorie: Reduce portion size to 1/6 of recipe. 329 calories per serving.
Diabetic Exchange (for original recipe): 6 meat exchanges & 1 starch exchange per serving.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.