Italian

Baked Panko Chipotle Chicken Parm with Rotini Pasta is for Dinner.

Baked Panko Chipotle Chicken Parm with Rotini Pasta takes 20 minutes to prepare.

Baked Panko Chipotle Chicken Parm with Rotini Pasta takes 20 minutes to cook.

Baked Panko Chipotle Chicken Parm with Rotini Pasta makes 4 servings.

The ingredients for Baked Panko Chipotle Chicken Parm with Rotini Pasta are:

Chicken breast (raw, boneless, skinless) 16 oz
Panko Chipoltle Breadcrumbs 2 cups
2 whole eggs raw, slightly beaten
Mozzerella Cheese, whole milk, 3oz
Tomato sauce 2 cups
Olive Oil ( if you are making your own sauce) 1 Tbsp
Dreamfield Rotini Pasta uncooked, 8oz.

Here is how you make Baked Panko Chipotle Chicken Parm with Rotini Pasta:

Dip each chicken breast into the eggs that have been slightly beaten, then dip into the breadcrumbs. Bake at 400 for 20 min, 15 if the chicken breast is pretty thin. In the meantime start putting on the water for the pasta and cook pasta. Once the chicken is cooked, while chicken it's still on the baking sheet, add 1 slice mozzarella cheese on each chicken cutlet ( I got the slicing mozzarella from the deli) and top with tomato sauce and bake for a few more minutes until cheese is melted. Once pasta is done add sauce and mix..add salt & pepper if desiredServing Size: Servings:4- 1 cutlet with 1 cup of pasta eachNumber of Servings: 4Recipe submitted by SparkPeople user AUTUMNGIRL641.

The nutritional information for Baked Panko Chipotle Chicken Parm with Rotini Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 598.6

• Total Fat: 14.4 g
• Cholesterol: 188.7 mg
• Sodium: 1,288.4 mg
• Total Carbs: 72.7 g
• Dietary Fiber: 7.8 g
• Protein: 46.0 g

Baked Panko Chipotle Chicken Parm with Rotini Pasta is Italian cuisine.