Chicken Parmigiano

1. Preheat oven to 375.

2. Rinse chicken with cold water and pat dry.

3. Spray a non-stick baking pan with olive oil Arrange breasts on the pan, then cover with the tomatoes and ricotta.

4. Season with salt and pepper and sprinkle with the garlic, mozzarella, and basil.

5. Bake for 35 minutes or until the chicken is cooked through, the ricotta is bubbling hot, and the mozzarella turns golden brown.

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Nutrient	Quantity
Total fats	31.6648 g
Protein	33.555 g
Carbohydrates	18.1631 g
Energy	481.8332 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4967 g
Water	346.0469 g
Aspartic acid	2.7661 g
Calcium, Ca	710.1222 mg
Lutein + zeaxanthin	341.6105 g
Fiber, total dietary	3.2115 g
Carotene, beta	1203.6875 g
Niacin	1.5756 mg
Vitamin A, RAE	358.6752 g
Arginine	0.9578 g
Riboflavin	0.5213 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	7.3485 g
Sodium, Na	776.755 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9191 g
Total lipid (fat)	31.6648 g
Manganese, Mn	0.4486 mg
Fructose	0.1705 g
Proline	3.2052 g
Fatty acids, total saturated 16:0	7.9165 g
Fatty acids, total saturated 8:0	0.3437 g
Sucrose	0.0337 g
Choline, total	49.3545 mg
Sugars, total	12.1009 g
Serine	1.1853 g
Fatty acids, total saturated 10:0	0.7585 g
Fatty acids, total saturated 18:0	3.3518 g
Vitamin B-6	0.2911 mg
Selenium, Se	26.9087 g
Ash	5.6131 g
Vitamin D	22.57 IU
Fatty acids, total saturated 18:1 undifferentiated	7.7497 g
Pantothenic acid	1.6274 mg
Phenylalanine	1.4849 g
Copper, Cu	0.2958 mg
Betaine	0.0752 mg
Thiamin	0.2042 mg
Retinol	249.285 g
Methionine	0.7373 g
Iron, Fe	2.2925 mg
Carbohydrate, by difference	18.1631 g
Phosphorus, P	549.8185 mg
Folate, total	41.8977 g
Tocopherol, gamma	0.0473 mg
Fatty acids, total saturated 4:0	1.1685 g
Lycopene	0.115 g
Alanine	1.127 g
Cholesterol	112.195 mg
Valine	1.8968 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	0.7861 g
Glycine	0.8048 g
Carotene, alpha	210.669 g
Glucose (dextrose)	0.6298 g
Fatty acids, total saturated 14:0	3.0862 g
Zinc, Zn	4.0542 mg
Isoleucine	1.6317 g
Maltose	0.0896 g
Fatty acids, total saturated 12:0	0.8468 g
Fatty acids, total polyunsaturated	1.2835 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	2.749 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	3017.0902 IU
Folate, DFE	41.8977 g
Tryptophan	0.6618 g
Vitamin C, total ascorbic acid	64.26 mg
Phytosterols	0.529 mg
Galactose	0.1851 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.5428 g
Lactose	0.0784 g
Tyrosine	1.5062 g
Vitamin B-12	2.7117 g
Vitamin K (phylloquinone)	56.1868 g
Fatty acids, total saturated	18.6735 g
Histidine	0.8428 g
Fatty acids, total monounsaturated	9.1389 g
Threonine	1.43 g
Folate, food	41.8977 g
Vitamin D (D2 + D3)	0.541 g
Cryptoxanthin, beta	2.9038 g
Vitamin D3 (cholecalciferol)	0.541 g
Vitamin E (alpha-tocopherol)	1.344 mg
Magnesium, Mg	59.3382 mg
Lysine	1.8298 g
Potassium, K	710.0867 mg
Cystine	0.2205 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Chicken breast	2 boneless	0	0	0
Tomato	1.5 cups	62.1	13.77	0.54
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	0	0	0
Basil	0.25 cup	1.38	0.159	0.0384
olive oil cooking spray	0	0	0	0
mozzarella	1 cup	336	2.4528	25.032
ricotta	3 tablespoons	80.91	1.4136	6.0357