Low-Sodium Chicken Parmiagna

Last week Ed and I had veal parmiagna at his parents house, and since then I've been thinking about making chicken parmiagna, and I finally got around to it.

INGREDIENTS
4 boneless skinless chicken breasts
1/2 cup flour
1/8 teaspoon ground pepper
1/8 teaspoon all-purpose seasoning
2 eggs
1 tablespoon water
1 cup homemade bread crumbs
1/2 cup reduced fat parmesan cheese
2 teaspoon garlic powder
8 teaspoon dried parsley
1/2 cup reduced fat Mozzarella cheese

DIRECTIONS
Pre-heat oven to 400 degree F
Place chicken between 2 sheets of wax paper and beat with a meat mallet until about half the original thickness.
In a shallow dish, beat eggs with water.
In a second shallow dish, mix flour with pepper and all-purpose seasoning
In a third shallow dish, combine bread crumbs, parmesan cheese, garlic, and parsley.
Dredge chicken in flour mixture, then egg, then bread crumb mixture, and place in a lightly greased glass baking dish.
Bake for 30 minutes, or until chicken is cooked throughly and crust is brown.
Top with mozzarella cheese and bake for another 5-10 minutes until cheese is melted.
Place on a bed of pasta, top with spaghetti sauce, and enjoy!

NUTRIENTS
Number Servings: 4


Calories: 384
Protein: 62g
Fat: 7.6g
Carbohydrates: 13g
Fiber: .9g
Potassium: 519mg
Sodium: 345mg
Cholesterol: 154mg