Baked Chicken Parmesan

by Anne Bennett on November 3, 2016

chicken-parm

Some dishes are only worth enjoying in restaurants because they’re too labor-intensive to prepare at home. Chicken Parm is one of them. It can also be a cheese-laden calorie bomb, but Gina at Skinnytaste.com has met both challenges. Her light, easy-to-prepare recipe delivers on both taste and healthfulness. This is restaurant-quality fare, made by you!

Gina’s recipe serves 8, so I halved her amounts (for the full recipe, go here) for the two of us. I reheated our two leftover cutlets the next night with a bit more marinara and cheese and served them with whole grain pasta. A quick re-heat in the oven and they were as good as new.

BTW, you can buy already-sliced thin chicken cutlets at many supermarkets. Also, it’s worth your effort to hunt out a jarred marinara sauce with no added sugar. Who wants to pay for cheap additives?

2 (about 8 oz. each) chicken breasts, sliced horizontally into 4 thin cutlets
1/3 cup seasoned breadcrumbs
3 Tbsp. grated Parmesan cheese
1 Tbsp. butter, melted (or olive oil)
1/3 cup reduced fat mozzarella cheese
1/2 cup marinara sauce
Cooking spray

Preheat over to 450 degrees F. Spray a baking sheet lightly with spray.

Combine breadcrumbs and Parmesan cheese in a shallow bowl. Melt the butter and lightly brush onto chicken, then dip into breadcrumb mixture. Place on baking sheet.

Bake for 20 minutes. Turn chicken over and bake another 5 minutes. Remove from oven, spoon 1 Tbsp. marinara sauce over each piece of chicken and top each with 1 1/2 Tbsp. mozzarella cheese.

Return to oven and bake 5 minutes more or until cheese is melted. Serve with pasta or, if you want to keep it light, st4amed broccoli or a big green salad.

Serves 4
WW SmartPoints per serving: 5

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