Baked Chicken Parmigiano- Lightened!

Baked Chicken Parmigiano by
Baked Chicken Parmigiano – Lightened!  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.
Everyone LOVES Chicken Parm!  But what if we take it down a notch while not sacrificing taste?

Baked Chicken Parmigiano is our version of just that!  Here, we decided to Bake chicken cutlets instead of frying.  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!  And they turn out to be not greasy at all.
Dinner is ready in no time if you have some marinara sauce on hand for this recipe.  If not, I would recommend that you whip some up quickly, (or use your favorite jar sauce).  Here is an easy recipe for our Mom’s Quick Marinara Sauce for you to try.
First, prep the chicken cutlets, dipping and coating them with beaten eggs and then bread crumbs.  This takes about 15 minutes to prep, and if you have some marinara sauce on hand,  then this meal will be ready for dinner in less than 30 minutes!
Next, bake the chicken for about 10 minutes, chicken should start turning golden brown.  These are thin chicken cutlets, so they usually bake very quickly.  Turn them over, spread some marinara sauce over them and shredded mozzarella and bake for additional 10 to 15 minutes.
Super easy – healthier and delicious!!


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, or more if you prefer and sprinkle shredded mozzarella on top.
Bake in oven for additional 10-15 minutes, or until the mozzarella is fully melted and chicken is cooked through. Remove and serve.
Serves 4-6

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