Recipe Image

Crisp Chicken Parmesan

  • 25 m
  • 40 m
Diabetic Living Magazine
“This chicken parmesan is served with multigrain or whole-grain spaghetti. This hearty pasta adds a nutty flavor to this main dish.”


    • Olive oil cooking spray
    • ¼ cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
    • 1 tablespoon water
    • 1 clove garlic, minced
    • 1 cup bran cereal flakes, crushed (about ½ cup crushed)
    • ¼ cup grated Parmesan cheese
    • 1 teaspoon dried Italian seasoning, crushed
    • 1 pound chicken tenders
    • 4 ounces multigrain or whole-grain spaghetti
    • 1 cup eggplant, peeled if desired, cut into 1-inch pieces
    • 1½ cups light tomato-basil pasta sauce
    • 1 cup torn fresh spinach leaves
    • ½ cup chopped plum tomatoes
    • Fresh basil leaves (optional)


  • 1 Preheat oven to 425°F. Line a 15x10x1-inch baking sheet with foil; lightly coat foil with cooking spray. Set aside. In a shallow dish, combine egg, water and garlic. In another shallow dish, combine crushed bran flakes, Parmesan cheese and Italian seasoning.
  • 2 Dip chicken in the egg mixture, allowing excess to drip off, then dip chicken in cereal mixture, turning to coat evenly. Place chicken in a single layer in the prepared baking sheet. Coat tops of chicken with cooking spray. Bake until chicken is no longer pink (170°F), 15 to 20 minutes.
  • 3 Meanwhile, cook spaghetti according to package directions; drain and keep warm. Coat a medium saucepan with cooking spray, preheat over medium heat. Add eggplant; cook about 5 minutes or until tender, stirring occasionally. Add pasta sauce; heat through. Stir in spinach and tomatoes.
  • 4 Divide spaghetti among four serving plates. Top with sauce mixture and chicken. If desired, garnish with basil.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019