Chicken Romano is a dish consisting of baked chicken coated in crusty, Romano cheese. Our version is served with low-sodium tomato sauce and multi-grain spaghetti. It's a perfect weeknight dinner solution, on your plate in just 40 minutes. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray or line with foil and coat with cooking spray; set aside. Place each piece of chicken between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.

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  • In a shallow dish use a fork to beat together egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons grated cheese, the Italian seasoning and 1/8 teaspoon ground black pepper. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.

  • Bake about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan cook pasta sauce until heated through, stirring occasionally.

  • To serve, divide cooked spaghetti among four serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.

Nutrition Facts

362 calories; 6 g total fat; 1.2 g saturated fat; 85 mg cholesterol; 405 mg sodium. 387 mg potassium; 34.2 g carbohydrates; 3.6 g fiber; 5 g sugar; 41.4 g protein; 697 IU vitamin a iu; 12 mg vitamin c; 75 mcg folate; 69 mg calcium; 6 mg iron; 43 mg magnesium;