August 26, 2014

Skinny Baked Chicken Parmesan


It really is so simple to lighten up classic dishes like Italian inspired chicken parmesan. I can't even tell that these cutlets are baked as opposed to fried once all the sauce and cheese is smothered on top. And I end up saving hundreds of calories with that one simple switch. Not to mention frying is so messy.

This is a popular dinner in our house. The chicken stays moist with its coating of olive oil and breadcrumbs, as well as full of flavor. Serve with a side of pasta like these cute little shapes from Trader Joe's, or serve with a side salad to cut even more carbs and calories.

Lightly coat the breasts in oil, and cover with the breadcrumb and parmesan cheese mixture.

Bake for about 20 minutes.

Top with sauce and cheese and bake until cheese melts.

Serve with pasta or a side salad.

Skinny Baked Chicken Parmesan
Adapted from Skinny Taste

Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts
Calories: 251 • Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g
Nutritional Info from Skinny Taste


4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8 (or 4 small breasts)
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp olive oil
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Lightly brush the oil onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.

Bake chicken for 20 minutes, then flip over and bake for another 5. Be careful not to over bake. This will depend on the thickness of your chicken. Whole breasts will take longer.

Once done, top each chicken breast with about 1-2 tbsps of marinara. Sprinkle 2 tbsps mozzarella on each breast. Bake for about 5 more minutes or until cheese melts. Garnish with fresh basil if you wish.

Buon appetito!


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