Pan-Seared Chicken Parmesan; Mediterranean Green Beans
| Yield: | 4 Servings |
| Categories: | Low-Fat, Quick & Easy, Dinner |
| 2 | tb | Unbleached flour |
| 2 | tb | Yellow cornmeal |
| 1 | tb | Fresh parsley; snipped |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Black pepper |
| 4 | Skinless boneless chicken breast halves (1/4 lb each) | |
| 16 | oz | Tomato sauce; no salt |
| 3/4 | c | Reduced-fat mozzarella cheese; shredded |
| 2 | tb | Grated Parmesan cheese |
| SIDE DISHES | ||
| 8 | sm | Red potatoes; cumberbund pared |
| 1 | lb | Green beans; washed, untrimmed |
| MEDITERRANEAN SAUCE | ||
| 1 | tb | Red wine vinegar |
| 1 | ts | Dijon mustard |
| 2 | Cloves garlic; minced | |
| 1/2 | Dried oregano | |
| 1/8 | ts | Black pepper |
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