Tasty Mozzarella Chicken

I couldn't resist when I saw this recipe in my new Taste of Home Comfort Food 'DIET' cookbook! 

This is the first recipe I tried in it and we were VERY pleased with this tasty meal.

The book has great ideas for cutting fat and sugar. I changed it up a tad to suit us, so I will add those changes in parentheses below.

This is what it reads on the inside of one of the first pages in this book...

"It's here! A weight-loss plan from the people who know comfort food best! The editors of Taste of Home, the world's No. 1 cooking magazine, gathered 410 mouthwatering dishes and combined them with a sensible approach to healthy living.  Now you can drop pounds, lose inches and feel your best...while enjoying your all-time family favorites".

I LOVE THAT KIND OF THINKING!!!!

You will be getting more 'tastes' & 'samples' from this book this year.  I'm loving every recipe I've looked at so far.

ENJOY EVERY BITE!!

We were happy for leftovers too!

TASTY MOZZARELLA CHICKEN

1 egg

(I used 2 egg whites)

2 Tb. water

2/3 c. dry bread crumbs

(I used a scant cup of panko crumbs)

1 env. reduced-sodium onion soup mix

(I used half a 'regular' pkg.)

1/8 tsp. pepper

(we like pepper - I used 1/2 tsp.)

6 boneless skinless chicken breast halves (5 ozs. each)

1-1/2 c. spaghetti sauce

1 can (7 ozs) mushroom stems and pieces, drained

(I had some 'no salt added'!)

1 c. (4 ozs. shredded part-skim mozzarella cheese

(I used a little more of sliced)

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13" X 9" pan. (I used non stick foil). Bake, uncovered, at 400 for 22 - 25 minutes or until juices run clear.

(Since ours were a little thick, I baked them 35 minutes)

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese.  Bake 5 - 7 minutes longer or until sauce is bubbly and cheese is melted.

Yield: 6 servings

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