I couldn't resist when I saw this recipe in my new Taste of Home Comfort Food 'DIET' cookbook!
This is the first recipe I tried in it and we were VERY pleased with this tasty meal.
The book has great ideas for cutting fat and sugar. I changed it up a tad to suit us, so I will add those changes in parentheses below.
This is what it reads on the inside of one of the first pages in this book...
"It's here! A weight-loss plan from the people who know comfort food best! The editors of Taste of Home, the world's No. 1 cooking magazine, gathered 410 mouthwatering dishes and combined them with a sensible approach to healthy living. Now you can drop pounds, lose inches and feel your best...while enjoying your all-time family favorites".
I LOVE THAT KIND OF THINKING!!!!
You will be getting more 'tastes' & 'samples' from this book this year. I'm loving every recipe I've looked at so far.
ENJOY EVERY BITE!!
We were happy for leftovers too!
TASTY MOZZARELLA CHICKEN
(I used 2 egg whites)
2 Tb. water
2/3 c. dry bread crumbs
(I used a scant cup of panko crumbs)
1 env. reduced-sodium onion soup mix
(I used half a 'regular' pkg.)
1/8 tsp. pepper
(we like pepper - I used 1/2 tsp.)
6 boneless skinless chicken breast halves (5 ozs. each)
1-1/2 c. spaghetti sauce
1 can (7 ozs) mushroom stems and pieces, drained
(I had some 'no salt added'!)
1 c. (4 ozs. shredded part-skim mozzarella cheese
(I used a little more of sliced)
In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, soup mix and pepper. Dip chicken in egg mixture, then coat with crumb mixture.
Place in a greased 13" X 9" pan. (I used non stick foil). Bake, uncovered, at 400 for 22 - 25 minutes or until juices run clear.
(Since ours were a little thick, I baked them 35 minutes)
In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese. Bake 5 - 7 minutes longer or until sauce is bubbly and cheese is melted.
Yield: 6 servings
Linked toTotally Tasty Tuesday