Baked, crispy Parmesan chicken breasts are paired with a savory tomato, Kalamata olive and onion sauce. Serve on whole-wheat spaghetti or angel hair pasta. A satisfying dinner with 37 grams of protein and just 361 calories.


  • 1
    medium onion, halved, thinly sliced
  • 2 cans (14-1/2 oz.)
    fire-roasted diced tomatoes, undrained
  • 1/2 cup
    chopped pitted Kalamata olives
  • 1/2 cup
    AllWhites® egg whites
  • 2 Tbsp.
    olive oil
  • 1/2 cup
    Italian-style panko breadcrumbs
  • 1/3 cup (about 1 oz.)
    Crystal Farms® Shredded Parmesan Cheese
  • 1 tsp.
    dried rosemary, crushed
  • 4 (about 5 oz.)
    boneless, skinless chicken breasts


  • Heat oven to 375°F. Spray a large saucepan with cooking spray. Add onion; cook and stir over medium-high heat 5 minutes. Add tomatoes and olives. Bring to a boil; reduce heat and simmer for about 25 minutes.Meanwhile, line a rimmed baking sheet with foil; spray with cooking spray. Pour AllWhites egg whites and oil into a shallow dish. Mix breadcrumbs, cheese and rosemary in a second shallow dish.

  • Dip chicken into egg mixture, then dredge in breadcrumb mixture. Place on prepared baking sheet; lightly spray with cooking spray. Bake 15 to 20 minutes or until golden and no longer pink in center.Serve chicken with sauce.

  • Serve with hot cooked whole-wheat spaghetti or angel hair pasta.

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  • Dinner
  • Entrée
  • Full meal
  • Recipes Using AllWhites
  • <15 Minutes Prep Time