There’s’ nothing more delicious than an old classic Italian Chicken Parmesan smothered with tomato sauce and melted cheese. Only this time, we wanted to take this great classic dish and give it a healthier twist, ultimately to make it less fat and fewer calories.
Baked Chicken Parmigiano is our version of just that! Ideally, when you bake chicken cutlets rather than pan-fry them and you add less sauce and cheese, you are cutting the calories and fat by more than half.
It’s a dish you can enjoy without sacrificing taste! It takes only 15 minutes to prep, and if you have some marinara sauce on hand, this meal is ready for dinner in less than half an hour. Enjoy!
Baked Chicken Parmigiano – Lightened!
3/4 cup whole-wheat bread crumbs
2 eggs, lightly beaten
6 thinly sliced chicken cutlets
1 cup of Mom’s Quick Marinara Sauce
3/4 cup shredded reduced-fat mozzarella cheese
olive oil cooking spray
Preheat oven to 350 degrees.
Cover baking sheet with some foil wrap. Spray lightly with cooking spray.
In a shallow dish, place the bread crumbs and in a small bowl for the eggs.
Dip chicken into the egg and then into the bread crumbs coating both sides.
Bake chicken cutlets for 10 minutes.
Remove from oven. Turn over the cutlets. Add 2 tablespoons of marinara sauce and sprinkle shredded mozzarella on top. Bake in oven for another 10-15 minutes. Remove and serve.