Chicken Parmesan with Mushroom Marsala Sauce
INGREDIENTS:
1/3 c Parmesan cheese, grated
1/4 ts Italian seasoning, crushed
3 x Chicken breast
1/4 c Green onion; sliced
1 tb Margarine
1 tb Flour, all-purpose
1/2 c Milk, skim
5 oz Spinach, frozen **
1 tb Pimiento, chopped
1/3 c Parmesan cheese, grated
1/4 ts Italian seasoning, crushed
3 x Chicken breast
1/4 c Green onion; sliced
1 tb Margarine
1 tb Flour, all-purpose
1/2 c Milk, skim
5 oz Spinach, frozen **
1 tb Pimiento, chopped
* chicken breast, skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol., In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. BETTER HOMES AND GARDENS MENU: CHICKEN PARMESAN 202 CAL.