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Rosemary Parmesan Chicken Cacciatore

Rosemary Parmesan Chicken Cacciatore

Rosemary Parmesan Chicken Cacciatore

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Baked, crispy Parmesan chicken breasts are paired with a savory tomato, Kalamata olive and onion sauce. Serve on whole-wheat spaghetti or angel hair pasta. A satisfying dinner with 37 grams of protein and just 361 calories.

Recipe Ingredients

1
medium onion, halved, thinly sliced
2 cans (14-1/2 oz.)
fire-roasted diced tomatoes, undrained
1/2 cup
chopped pitted Kalamata olives
1/2 cup
Bob Evans® egg whites
2 Tbsp.
olive oil
1/2 cup
Italian-style panko breadcrumbs
1/3 cup (about 1 oz.)
Crystal Farms® Shredded Parmesan Cheese
1 tsp.
dried rosemary, crushed
4 (about 5 oz.)
boneless, skinless chicken breasts

Instructions

1
Heat oven to 375°F. Spray a large saucepan with cooking spray. Add onion; cook and stir over medium-high heat 5 minutes. Add tomatoes and olives. Bring to a boil; reduce heat and simmer for about 25 minutes.Meanwhile, line a rimmed baking sheet with foil; spray with cooking spray. Pour Bob Evans egg whites and oil into a shallow dish. Mix breadcrumbs, cheese and rosemary in a second shallow dish.
2
Dip chicken into egg mixture, then dredge in breadcrumb mixture. Place on prepared baking sheet; lightly spray with cooking spray. Bake 15 to 20 minutes or until golden and no longer pink in center.Serve chicken with sauce.

Rosemary Parmesan Chicken Cacciatore

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