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© Meredith Corporation. All rights reserved. Used with permission.
(1 chicken breast, 1/3 cup spaghetti, and 1/3 cup sauce per serving)
Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with cooking spray; set aside. Place each piece of chicken between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Set aside.
In a shallow dish, use a fork to beat together egg white and water. In another shallow dish, combine crushed cornflakes, 2 tablespoons Romano, Italian seasoning (or basil or oregano) and pepper. Dip chicken pieces, one at a time, into egg mixture; dip into cornflake mixture, turning to coat. Place coated chicken in the prepared baking pan.
Bake for about 18 minutes or until chicken is tender and no longer pink. Meanwhile, cook spaghetti according to package directions; drain. In a small saucepan, cook pasta sauce until heated through, stirring occasionally.
To serve, divide cooked spaghetti among 4 serving plates. Top with chicken and pasta sauce. If desired, sprinkle with additional cheese and/or parsley.