I haven’t made a chicken Parmesan in a long time so I’m going to try this recipe this week. (Stay tuned for photos). The below information is based on just the chicken not the pasta. Just serve this dish over your favorite pasta. I’m going to try it with either thin spaghetti or bow ties! Also baking your chicken is a lot better than frying it.
6-8 (4 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs (whole wheat would be better I have just yet to find it at my Hannafords)
1/4 cup grated Parmesan cheese
2 tbsp light butter, melted
3/4 cup reduced fat mozzarella cheese (I used Sargento)
1 cup of your favorite sauce (or homemade)
Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet; repeat with remaining chicken.
Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.
Servings: 8 • Serving Size: 1 piece • Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g