I try hard to eat healthy as much as possible. I don't go on crazy diets or anything, but my husband and I do watch our calorie intake and exercise on a fairly regular basis. Of course there are days we fall off the wagon and have to find our way back, but we generally do pretty well with our eating habits. This recipe is a lighter version when compared to most Chicken Parm recipes. It's baked, everything is light and lower in fat and calories. If you serve it with a small salad and veggies, you can't go wrong!
Baked Chicken Parmesan
Here's what you'll need. Pretty minimal if you ask me.
- 4 (8 oz.) chicken breast halves, sliced in half (I actually used breast tenderloins since they're smaller and I didn't end up needing to cut them in half)
- 3/4 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted
- 3/4 cup mozzarella cheese, reduced fat
- 1 cup marinara sauce
- cooking spray
Combine breadcrumbs and parmesan cheese in a bowl. Melt butter in another bowl. Lightly brush butter onto the chicken, then dip into breadcrumb mixture. Place on backing sheet and repeat with the remaining chicken.
Lightly spray a little more cooking spray on top and bake for about 20 minutes. Turn chicken over, back another 5 minutes. Remove from oven, spoon sauce over chicken and top with mozzarella. Bake 5 more minutes or until cheese is melted.
Serving Size - 1 piece
Weight Watchers Points - 6
Calories - 225
Fat - 8.6g
Protein - 25g
Carbs - 14.2g
Fiber - 1.3g
Here is what my finished plate looked like, served with a salad and baked asparagus. Delish!!!