Saturday, September 26, 2009

Parmesan Chicken with Tomato Cream Sauce

1/4 cup low fat milk
1 Tbs Dijon mustard
½ cup fine, dry breadcrumbs
2 Tbs grated parmesan cheese
½ tsp dried Italian seasoning
1/8 tsp garlic powder
1/8 tsp pepper
4-6 boneless skinless chicken breasts halves
vegetable cooking spray
8 oz linguine

Combine milk and mustard, stir with wisk. Combine breadcrumbs and next 4 ingredients in a bowl. Dip chicken in milk mixture; dredge in breadcrumbs. Place chicken on a baking sheet with cooking spray. Bake at 375 for 30 min.

Tomato Cream Sauce
1 tsp olive oil
3 cloves garlic, minced
2 cans tomatoes, diced
1 Tbs fresh basil
1 Tbs chopped oregano
2 tsp chopped parsley
4 tsp sugar
1/4 tsp salt
1 Cup milk
1 Tbs flour
4 Tbs Parmesan Cheese
Heat oil in saucepan over med high. Add garlic, tomato and next 5 ingredients. Bring to boil. Simmer uncovered 20 min stir often.

Combine milk and flour in small bowl stir well with whisk well in small bowl. Gradually add milk mix to tomato mix, stir constantly. Cook 5 min add cheese. Serve over linguine and chicken.

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