Skinny Chicken Parmesan is the way to go for a figure friendly & family friendly meal. Serve this with salad or veggies for a complete meal. By using a mixture of panko & breadcrumbs you will get a crunchy coating when baking…so, no frying is needed 🙂 This meal is a great “prep-ahead” meal that can be warmed later in the week. I used homemade marinara sauce. ENJOY!!
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Skinny Chicken Parmesan is the way to go for a figure friendly & family friendly meal. Serve this with salad or veggies for a complete meal. By using a mixture of panko & breadcrumbs you will get a crunchy coating when baking…so, no frying is needed 🙂 This meal is a great “prep-ahead” meal that can be warmed later in the week. I used homemade marinara sauce. ENJOY!!
If you are not eating this the day you cook it…then here is what you do…….. Once you sprinkle on your cheese; cover and place in the fridge for up to 5 days. The day that you want to serve it. Pre-heat oven to 400 degrees; cover with foil and bake for 45 minutes then remove the foil and cook for additional 15 minutes.
**tip** spray your foil with non stick spray prior to placing it over the container so you don’t lose any of that yummy cheese!!
AuthorSheenaCategoryItalian, Main DishesDifficultyIntermediateSkinny Chicken Parmesan is the way to go for a figure friendly & family friendly meal. Serve this with salad or veggies for a complete meal. By using a mixture of panko & breadcrumbs you will get a crunchy coating when baking...so, no frying is needed. This meal is a great "prep-ahead" meal that can be warmed later in the week. I used homemade marinara sauce. ENJOY!!
Ingredients:
Directions:
Pre-heat oven at 375 degrees.
Prepare a non-stick cookie sheet with Olive Oil Spray, set aside.
Whisk egg and skim milk together for egg wash
Set up a “standard breading station” 1) container with Flour 2) container with Egg Wash 3)Breadcrumbs & Panko & grill seasoning
Place a chicken breast in the flour, then in egg wash, then in breadcrumb mixture.
Place breaded chicken onto prepared cookie sheet and repeat with all chicken breast.
Cook Breaded Chicken for 25 minutes.
Once the chicken cutlets are cooked….Prepare a 3 qt rectangular oven safe “container” (I used Pyrex for easy storage) with Olive Oil Spray and then spread 1 cup of marinara sauce on the bottom of the container.
Place cooked chicken cutlets on top of the marinara sauce
Add 2 cup of Marinara sauce to the top of the chicken.
Sprinkle Mozzarella on top of the chicken.
Bake for 25-30 minutes uncovered; until the cheese is browned and melted.
Sprinkle the top with Parmesan cheese & Serve.
Nutrition:
6 servings
1 Chicken Breast
- Amount per serving
- Calories305.3
- % Daily Value *
- Total Fat 7.3g10%
- Total Carbohydrate 36.6g14%
- Dietary Fiber 4.2g15%
- Protein 22.9g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Pre-heat oven at 375 degrees.
Prepare a non-stick cookie sheet with Olive Oil Spray, set aside.
Whisk egg and skim milk together for egg wash
Set up a “standard breading station” 1) container with Flour 2) container with Egg Wash 3)Breadcrumbs & Panko & grill seasoning
Place a chicken breast in the flour, then in egg wash, then in breadcrumb mixture.
Place breaded chicken onto prepared cookie sheet and repeat with all chicken breast.
Cook Breaded Chicken for 25 minutes.
Once the chicken cutlets are cooked….Prepare a 3 qt rectangular oven safe “container” (I used Pyrex for easy storage) with Olive Oil Spray and then spread 1 cup of marinara sauce on the bottom of the container.
Place cooked chicken cutlets on top of the marinara sauce
Add 2 cup of Marinara sauce to the top of the chicken.
Sprinkle Mozzarella on top of the chicken.
Bake for 25-30 minutes uncovered; until the cheese is browned and melted.
Sprinkle the top with Parmesan cheese & Serve.
This is a very flavorful and easy to prepare Chicken Parmesan, but it does leave the chicken a little dry. I also used Perdue Perfect Portions, but cooked them at 425 for 20 minutes. From that point on I followed the recipe exactly.
This is pretty similar to the way I make my alfredo, and it’s probably my favorite dinner that I have ever posted! I haven’t done it without scraping the cooked squash though–I will definitely have to give it a try!