Chicken Parmesan

Chicken Parmesan

Comments: A favorite dish of ours. We double the recipe and make sandwiches the next day with the leftovers. If you are watching sodium intake, Barilla makes a little healthier marinara than most of the pre made jars. Skip the egg and bread crumbs for even lower carbs and calories.

Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy

1 1/2 cups marinara sauce, already prepared, jar or deli
1 1/2 pounds chicken breast, boneless and skinless, cut into 6 pieces
1 egg, large
1/3 cup bread crumbs, Italian herb flavored
1/4 cup parmesan cheese, grated
3/4 cup cheese, mozzarella, low moisture and part skim milk, grated
2 tablespoons olive oil

Preparation: Preheat oven to 375 degrees. Pour half of the marinara sauce in the bottom of a lasagna or large baking dish and spread evenly. Spread the bread crumbs out on a plate. Beat egg in a bowl for dipping the chicken. Pound the chicken to 1/4 inch thickness. Dip the chicken into egg and then bread crumbs, lightly coating both sides. Heat olive oil in a large skillet over medium high heat. Add the chicken in a single layer. Cook for about 3 minutes on each side until lightly browned. Remove chicken from skillet and place in baking dish on top of marinara sauce. Put one large spoonful of marinara sauce over each piece of chicken. Top with mozzarella and Parmesan cheese. Bake in the oven for approximately 10 minutes until cheese is melted and chicken is cooked through.

Nutrition: Per Serving: 470 calories,21 g fat, 7 g saturated fat, 49 g protein, 19 g carbohydrates, 2 g dietary fiber, 950 mg sodium; WW Points plus value 7

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