Mozzarella Chicken Melt with Pasta Marinara

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Ingredients

1 tbsp (15 mL) canola oil

4 PC Blue Menu Air Chilled Chicken Breast Cutlets (about 630 g)

¼ cup (50 mL) all-purpose flour

2 eggs

1 cup (250 mL) plain dry breadcrumbs

1 jar (700 mL) PC Blue Menu Marinara Sauce with Omega

½ cup (125 mL) PC Blue Menu Part Skim Mozzarella Shredded Cheese

1 pkg (375 g) PC Blue Menu 100% Whole Grain Whole Wheat Penne Rigate

3 cups (750mL) packed baby spinach

Mozzarella Chicken Melt with Pasta Marinara

Breaded chicken can be healthy, when you bake it instead of pan-frying, and serve it with a whole grain pasta-spinach toss. We sneakily added some omega oil to the pasta sauce, so even the fish haters can reap the health benefits.

Serves: 8

Prep time: 5 minutes

Cook time: 25 minutes

Difficulty Level: Intermediate

Nutritional Information

Calories: 410

Fat: 8 g

EPA/DHA Omega-3 Fatty Acids: 0.035 g

Sodium: 490 mg

Carbohydrate: 52 g

Fibre: 8 g

Protein: 31 g

Instructions

Preheat oven to 375°F (190°C). Rub rimmed baking sheet with the canola oil.

Between two sheets of plastic wrap and using flat end of a meat mallet or bottom of heavy frying pan, pound cutlets to ½ inch (1 cm) thick. Cut each cutlet in half to make 8 pieces.

Place flour in wide shallow bowl. In another wide bowl, beat eggs. Place breadcrumbs in third wide bowl.

Dip one chicken cutlet piece into flour to coat all over, shaking off excess. Dip into egg to coat, letting excess drip back into bowl. Transfer to breadcrumb bowl, pressing to coat all over and shaking off excess. Place on prepared baking sheet. Repeat with remaining cutlet pieces. Discard any remaining flour, egg and breadcrumbs.

Bake in lower third of oven for 16 minutes, turning cutlets halfway, or until chicken is cooked through, crispy and golden. Remove from oven; top each cutlet with 1 tbsp (15 mL) of the pasta sauce and 1 tbsp (15 mL) of the cheese. Return to oven for 3 minutes or until cheese is bubbly and golden.

Meanwhile, in medium saucepan, heat remaining tomato sauce over medium-low heat. In large saucepan of boiling salted water, cook pasta for 10 to 12 minutes or until tender but firm; drain, reserving 1 cup (250 mL) pasta cooking water. Add drained pasta to saucepan with tomato sauce. Add reserved pasta water and spinach; toss until well combined. Cover pan; cook for 3 to 4 minutes or until spinach is wilted.

Serve chicken with pasta.

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