Oven-Baked Chicken Parmesan

Last night I made what has become a staple in our household.  The famous Oven-Baked Chicken Parmesan from Kraft.  I pulled the recipe from the back of the box, just like the Buffalo Chicken Strips I made the day before.  I also make them as pre-packaged frozen meals for my partner and a couple of clients.  Try it out; I'm more than sure, you'll enjoy it.

Oven-Baked Chicken Parmesan

Kraft Foods. All Rights Reserved. ©

Makes 6 Servings, 4 oz. each

Ingredients:

- 6 small  boneless skinless chicken breasts (1-1/2 lb.) 
- 1 pkt.  SHAKE 'N BAKE Chicken Coating Mix* 
- 2 cups  spaghetti sauce 
- 1-1/2 cups  KRAFT Shredded Mozzarella Cheese* 
- 1/4 cup  KRAFT Grated Parmesan Cheese* 
- 1 tsp.  dried oregano leaves

Kitchenware:

- Baking Pan or 9x13 Pan
- Measuring Cups
- Measuring Spoons
- Kitchen Spoon
- Kitchen Spatula
- Aluminum Foil (optional)

Preparation:

The recipe given here is from Kraftrecipes.com, so feel free to alter or change anything you think will benefit you health-wise.  I've made this so often that I sometimes use a 6-7 oz chicken breast, so that my tummy can be a little more full.

- HEAT oven to 400°F.

 
- COAT chicken with coating mix as directed on package*; place in 13x9-inch pan.  

- BAKE 20 min. or until chicken is done (165°F).
 
- TOP with remaining ingredients; bake 5 min. or until mozzarella is melted.

**Tips**

- I like to use a bowl or small cake pan to pour the coating mix into and then I'll bread each chicken individually.

- Purchase generic versions of the ingredients to save money.  I used Wal-Mart's Great Value brand for most of my ingredients.  The Seasoning and Coating Mix (Parmesan Crusted), Fat Free Parmesan Grated Cheese (not pictured), Shredded Mozzarella Cheese (low-moisture/part skim), and Thin Spaghetti.

- The nutritional facts for this recipe (using 4 oz. chicken breast) are listed under MyFitnessPal under "Kraft - Oven-Baked Chicken Parmesan (Shake'nbake Parmesan Crusted)"

Nutritional Facts:

Serving Size = 1 - 4 oz. Chicken Breast

Calories	260	Sodium	740 mg
Total Fat	8 g	Potassium	0 mg
Saturated	4 g	Total Carbs	14 g
Polyunsaturated	0 g	Dietary Fiber	2 g
Monounsaturated	0 g	Sugars	3 g
Trans	0 g	Protein	35 g
Cholesterol	85 mg

Buffalo Chicken Wraps

Last night I made buffalo chicken wraps for Ryan and myself.  They were really delicious!  I've made them before and wanted to share the recipe with you.  The recipe actually comes from the back of a Shake 'n Bake Buffalo Seasoning box.  You can find it at any grocery store around the baking/spices aisle.

Buffalo Chicken Wraps

Kraft Foods. All Rights Reserved.

Makes 8 Servings, 1 Wrap each

Ingredients:

- 1 lb. Chicken Breasts

- 1 Packet Shake 'n Bake Crispy Buffalo Seasoned Coating Mix

- Lettuce

- Tomatoes

- Flour Tortillas (La Banderita)*

- Fat Free Dressing of your choice

Kitchenware:

- Baking Pan/Cookie Sheet
- Foil

Preparation:

- Heat oven to 400ºF.

- Prepare using 1 lb. boneless skinless chicken breasts, cut into strips.
 
- SHAKE chicken with coating mix as directed on package. 

- BAKE in foil-lined pan 15 min. or until chicken is done (165ºF). 

Tips:

- I like to use La Banderita (Fajita Size) Flour Tortillas.  They are lower in fat and carbs than most flour tortillas in the market.

- The nutritional facts for this recipe are listed under MyFitnessPal under Kraft - Buffalo Chicken Wraps (La Banderita Fajita Size Tortilla, Lett, Tomato Only)

Nutritional Facts:

Serving Size = 1 Wrap

Calories	176	Sodium	513 mg
Total Fat	2 g	Potassium	180 mg
Saturated	0 g	Total Carbs	24 g
Polyunsaturated	0 g	Dietary Fiber	3 g
Monounsaturated	1 g	Sugars	1 g
Trans	0 g	Protein	16 g
Cholesterol	33 mg