Skinny Spaghetti Squash Chicken Parmesan

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 tsp Basil, lightly dried
  • 2 tsp Parsley, lightly dried
  • 1 Spaghetti squash, medium

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Marinara sauce

• Baking & Spices

  • 1/4 tsp Salt
  • 2 tbsp Whole wheat flour

• Bread & Baked Goods

  • 1/2 cup Panko break crumbs

• Dairy

  • 2 oz Mozzarella
  • 1 oz Parmesan

Found on thecreativebite.com

Description

Ingredients

• 1 medium spaghetti squash
• 1 c. marinara sauce
• 1 lb. boneless skinless chicken breasts
• 2 Tbsp. whole wheat flour
• ¼ tsp. salt
• 1 egg, beaten
• ½ c. Panko break crumbs
• 2 tsp. lightly dried basil
• 2 tsp. lightly dried parsley
• 2 oz. mozzarella, shredded
• 1 oz. Parmesan, shredded

Directions

• Preheat your oven to 400°.
• Cut your spaghetti squash in half and scoop out the seeds. Place cut side down on a large place and microwave for 5 minutes.
• Meanwhile add the flour and salt to a medium bowl, the beaten egg to a second bowl and the Panko, basil and parsley to a third bowl.
• Pound the chicken out to ½ thick and dredge the chicken in the flour mixture. Dip the floured chicken into the beaten eggs to fully coat the breast and finally coat it in the Panko mixture.
• Place the chicken on a sprayed baking sheet along with the spaghetti squash cut side up.
• Bake at 400° for 12 minutes. Remove from the oven and shred the spaghetti squash with a fork and toss with the marinara sauce. Top the chicken with the shredded mozzarella and Parmesan. Return to the oven and bake for an additional 3-5 minutes.
• Serve the spaghetti squash topped with the breaded Parmesan chicken.