Tuesday, February 14, 2012

Baked Chicken Parmesan

Brett said this chicken was "restaurant quality". He compliments me often, but this is still a very high compliment for a meal! This was quick to make and truly tasty! I put quite a bit of sauce and cheese, but you could easily lighten the recipe up even more by putting less on. We ate this with salad and a sweet potato. I'm used to eating chicken parmesan with pasta, but it was such a good meal it was easy to do without since we had the other veggies.
Baked Chicken Parmesan
Servings: 8 Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g   

  • 4 (8 oz) chicken breast halves, sliced in half
  • 3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted
  • 3/4 cup reduced fat mozzarella cheese (I used Sargento)
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray
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 and repeat with the 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.

*Although you may notice the Weight Watcher calculations on the recipe I'm not following it. The sourced recipe I used  had the calculations and, it being the only weight loss program I personally feel okay with, I left them on.
*Also, I didn't have the seasoned breadcrumbs so I seasoned regular breadcrumbs with italian seasoning, garlic powder, and a bit of oregano/thyme.
Happy Eating! Sara