Low Calorie Chicken Parmigiana
Delicious and satisfying, you won't be able to tell it's low calorie!"My brother and I made this one day for my wife while she was out of the house, but we made the mistake of getting chicken breasts too big. The chicken was wonderful using your recipe, but as we got too big chicken, we couldnt eatt the specter I. Try just the chicken if your in the mood for tasty and filling!" - maschan
Yield: 4 Ready in 40 minutes
287 people trying soon
|1 largeegg white; lightly beaten|
|1 olive oil cooking spray|
|4 uncooked boneless skinless chicken breasts|
|1/2 tsptable salt; or to taste|
|3 tbspItalian seasoning|
|1 tspgarlic powder|
|1/2 cupbread crumbs; dried|
|4 cupsprepared lowfat marinara sauce|
|1 cuppart-skim mozzarella cheese; shredded|
|1 tbspParmesan cheese; grated|
Low Calorie Chicken Parmigiana Preparation
First, preheat the oven to 350ºF. Spray an 8-inch square pan with light cooking spray.
In a small, shallow bowl beat the egg white. In another shallow bowl, mix the bread crumbs with salt and Italian seasoning and garlic powder. Place the chicken in egg white and coat each breast evenly. Then dredge the chicken in the bread crumb mixture.
Spritz a large skillet with light cooking spray and heat over medium-high heat. When heated, put the chicken in the skillet and cook until lightly browned and no longer pink in center (approximately 4 minutes per side).
Place chicken in baking dish and cook 20 min. After 10 minutes cover breasts with mozzarella cheese and broil until the cheese begins to bubble a bit (approximately 5-10 minutes). Cook the pasta and drain. Heat the marinara sauce and pour over the pasta on the plate. Top with parmesan cheese and the chicken breast.
Garnish with some fresh basil or oregano leaves. Serve with a side of broccoli.
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