This version is simple and lower in fat and calories than traditional Chicken Parmesan. Serve on it’s own or over shirataki noodles for a low cal/low carb option and pasta or rice for the rest of the table.
Prep Time: 10 minutes
Cooking Time: 6 to 7 hours on low or 3 to 4 hours on high
1 14 ounce can diced tomatoes
2 cups marinara sauce, already prepared, jar or deli
1 1/2 pounds chicken breast, boneless and skinless
1/4 cup Parmesan cheese, grated
3/4 cup cheese, mozzarella, low fat, shredded
Preparation: Place tomatoes in the bottom of the slow-cooker. Place chicken breasts in a single layer on top of tomatoes. Top with marinara sauce and cook on high for 3 to 4 hours or low for 6 to 7 hours (cooking time will depend on how large the pieces of chicken are and how full your slow-cooker is. Also, slow- cookers vary by type and brand). When finished cooking, top with mozzarella and then parmesan. Place cover on slow-cooker and keep on warm for 10 minutes until cheese is melted. Serve with pasta if desired.
Nutrition: Per Serving About: 320 calories, 11g fat, 4.5 g saturated fat, 0 g trans fat, 44 g protein, 10 g carbohydrates, 2 g dietary fiber, 770 mg sodium; WW Points Plus Value 8