Description
A lighter version of the classic Chicken Parmesan, this low calorie recipe uses baked chicken breasts coated with whole wheat breadcrumbs and topped with marinara sauce and part-skim mozzarella cheese for a delicious, guilt-free meal.
Ingredients
4 boneless skinless chicken breasts, about 6 ounces each
1/2 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons water
1 cup marinara sauce, no sugar added
1 cup part-skim shredded mozzarella cheese
2 tablespoons olive oil spray
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a shallow bowl, combine the whole wheat breadcrumbs, grated Parmesan cheese, dried Italian seasoning, garlic powder, salt, and black pepper.
In another shallow bowl, whisk together the egg and water until well combined.
Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat thoroughly with the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere well.
Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops with olive oil spray to help crisp the coating.
Bake the chicken breasts in the preheated oven for 15 minutes.
Remove the baking sheet from the oven. Spoon about 1/4 cup marinara sauce over each chicken breast, then sprinkle evenly with shredded mozzarella cheese.
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes