Chicken Parmesan for two

One of the most popular posts on the blog so far has been the Rhubarb Cake recipe. I thought I’d share some my other family favorites, too.

This recipe I originally made for Matt and myself when we were a family of two. Years ago, I submitted it for a Taste of Home contest, and while I didn’t win, it was published in the magazine. I still really love this, but now, of course, I need to at least double it.

The nonfat yogurt works really well in place of an egg wash-and-flour combo, and it makes for a lighter breading, too. I’ve experimented with the bread crumbs, too, and Japanese panko bread crumbs work well, if seasoned with Italian herbs and granulated garlic first.

Enjoy.

Amy’s Chicken Parmesan for Two

2 boneless, skinless chicken breasts, pounded out to ¼ inch thickness

½ c. plain nonfat yogurt

½ c. plain or seasoned Italian bread crumbs

8 oz can of plain tomato sauce

1 T. Italian herbs, mixed (parsley, basil, oregano)

¼ t. garlic powder

8 oz. spaghetti, cooked and drained

½ c. shredded mozzarella

Grated parmesan

Coat the pounded chicken in yogurt, then roll in crumbs and saute in an ovenproof skillet until golden on both sides. Remove from the pan. Add tomato sauce, herbs and garlic powder to the pan; stir and heat through. Toss in the spaghetti and stir to coat. Place chicken on top of the pasta, and sprinkle the whole pan with the cheeses. Cover the pan, remove from heat, and and let stand for five minutes, or until the cheese is melted. Serve.