Spaghetti-Squash Chicken Parmesan

 

4

small boneless skinless chicken breasts

1/2

cup buttermilk*

1

medium spaghetti squash (about 3 lb), cut in half

1/2

cup rice flour, Gold Medal® unbleached or Gold Medal® all-purpose flour

1/3

cup grated Parmesan cheese

1

teaspoon garlic powder

1 3/4

cups spaghetti sauce

• 1 Place chicken in 13x9-inch baking dish and pierce in several places with fork. Pour buttermilk over chicken, turning to coat both sides. Cover and refrigerate 1 hour.
• 2 Place squash, cut sides up, in microwaveable dish. Cover with plastic wrap; microwave on High 25 minutes or until fork-tender. Using a fork, scrape flesh from squash. Keep warm.
• 3 Meanwhile, heat oven to 375°F. Spray large baking dish with cooking spray.
• 4 In shallow dish, combine flour, 1/4 cup of cheese, and the garlic powder. Remove chicken from buttermilk, reserving buttermilk. Coat both sides of chicken with the flour mixture; dip in reserved buttermilk. Coat chicken again with flour mixture. Place in sprayed baking dish. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with remaining cheese.
• 5 Bake 25 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
• 6 Meanwhile, heat remaining spaghetti sauce in medium saucepan over medium heat. Serve with the chicken and spaghetti squash.