Chicken Parmesan over Pasta

Total Time: 40 minutes | Makes 4 servings


1/4 cup all-purpose flour

2 large eggs, beaten (or 1/2 cup egg substitute)

2 tablespoons Kraft Grated Parmesan Cheese

1/2 cup Italian-style bread crumbs

4 boneless chicken cutlets (1–1 1/4 lb)

1 teaspoon low-sodium Italian seasoning

1/4 cup Pompeian Classic Olive Oil

4 oz Sargento Off the Block Shredded Mozzarella Cheese

8 oz Barilla Spaghetti

2 cups Bertolli Tomato & Basil Pasta Sauce


  1. Preheat oven to 400°F. Bring water to boil for pasta. Place flour in shallow bowl, then place eggs in second bowl. Place Parmesan in third bowl and stir in bread crumbs.
  2. Season chicken on both sides with seasoning. Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to evenly coat (wash hands).
  3. Preheat oil in large sauté pan on medium 2–3 minutes. Add chicken; cook 2–3 minutes on each side or until browned. Transfer chicken to baking sheet; top evenly with cheese and bake 4–5 minutes or until cheese melts and chicken is 165°F.
  4. Cook pasta following package instructions, then drain. Pour sauce into same pan; simmer 2–3 minutes or until hot. Divide pasta among serving plates; top with sauce and chicken. Serve.

CALORIES (per1/4 recipe) 710kcal; FAT 26g; SAT FAT 7g; TRANS FAT 0g; CHOL 95mg; SODIUM 1120mg; CARB 72g; FIBER 4g; SUGARS 9g; PROTEIN 53g; VIT A 0%; VIT C 0%; CALC 25%; IRON 35%

Prices valid February 20 through March 5. Check your Publix store for pricing.