For Rich’s birthday every year he asks for Chicken Parm. Now I love chicken parm, but I hate the frying of the chicken. I don’t know what it is, but pan frying meats & I just do not get along. Especially since the one year I pan fried pork chops & had the fire department at the house – long story. So this year for Rich’s birthday I was determined to find a baked version that would still give us that yummy crispy coating we all know and love on chicken parm. I went right over to Skinny Taste and boy did I make the right decision!
Baked Chicken Parmesan
Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece
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.
That’s it – couldn’t have been any easier! I have to honestly say I’m NEVER going to pan fry our chicken cutlets anymore. What else can I say, but Gina did it again!