Low Calorie Chicken Parmesan
A lighter take on the classic chicken parmesan, this low calorie version uses baked chicken breasts coated with whole wheat breadcrumbs and topped with marinara sauce and a modest amount of mozzarella and Parmesan cheese. Perfect for a healthy, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts (about 4 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 added sugar)
4 ounces part-skim mozzarella cheese, shredded
2 tablespoons fresh basil leaves, chopped
Cooking spray
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
In a shallow bowl, combine 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 cooking spray to help them crisp.
Bake the chicken breasts in the preheated oven for 15 minutes.
Remove the baking sheet from the oven. Spoon 1/4 cup marinara sauce evenly over each chicken breast.
Sprinkle 1 ounce of shredded mozzarella cheese on top of each sauced chicken breast.
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cheese is melted and bubbly.
Remove from the oven and sprinkle chopped fresh basil over the chicken parmesan.
Serve immediately.