Chicken Parmesan with Linguine

Prep Time: 10 minutes
Start to Finish: 30 minutes
Makes: 5 servings
Calories: 340
From: Eat Better America

1/2 cup Fiber One original bran cereal
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
1 egg white
2 tablespoons fat-free milk
1 lb boneless, skinless, chicken breast, cut into 1-inch thick strips
1 tablespoon canola or olive oil
6 oz uncooked whole grain or regular linguine
2 cups garden vegetable pasta sauce
Chopped fresh parsley if desired

1. Heat oven to 400F. Line pan with foil; spray foil with cooking spray. Place cereal in resealable food storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

2. In shallow bowl, mix cereal, cheese, Italian seasoning, and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces into egg white mixture, then coat well in cereal mixture; place in pan. Drizzle oil over chicken.

3. Bake 15 to 20 minutes or until crisp and chicken is no longer pink in the center.

4. Meanwhile, cook linguine as directed on package; drain. In saucepan, heat the pasta sauce over medium heat until hot.

5. Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.

This one Ryan gave an 8 1/2.  I really liked it as well.  It was much better than I thought it would be.  Enjoy!