I made a lower fat/lower calorie version of chicken parm last night and it was delish! I had to share to start off our first HEALTHY tasty Tuesday, please add more recipes for people to try!
Skinless Chicken breasts (trimmed and tenderized), whole wheat panko breadcrumbs, basil, oregano, shredded parmesean cheese, egg whites, shredded mozz cheese, marinara sauce.
Pre-heat oven to 375. Take out a large plate and pour a genergous amount of the breadcrumbs then add basil, oregano, and a small tbsp of parmesean cheese and mix together. In a seperate bowl beat together 3 egg whites.
Coat the bottom of a large baking dish with marinara sauce (check labels and be sure you get healthy sauce, the original recipe called for making my own sauce, but as long as you find out where the ingredients are tomatoes, olive oil, and spices it should be ok. Watch out for added sugar, SO many jarred sauces have sugar on the ingredient list!).
Take each tenderized chicken breast and coat it with egg white and then coat it with the bread crumb mixture and place it ontop of the sauce in the baking dish. Repeat with all chicken breasts.
On top of each piece of chicken add an additional 1/4 cup of sauce and 2tbsp of shredded mozzarella. Cover baking dish with tinfoil and bake for 35 minutes. After 35 minutes remove the foil and bake for another 10 minutes.
This recipe cuts out the pan-frying, the yolks, the processed breadcrumbs, and the high amounts of cheese which can all add fat and calories. And it was DELISH!