Friday, November 9, 2007

Chicken Parmesan

No cute story here. Had some extra chicken and I'm sick of grilling it or sauteeing it or throwing vegetables on top of it. And by way of a small miracle, this is 90% core (WW reference, for all you non-WW readers). You can make it 100% core if you use oatmeal as the breadcrumbs. I'm willing to take the 1 point as to not compromise the texture of the breading, since thats my favorite part. I also like the texture of mixing the breadcrumbs and panko together.

4 (4 ounce) boneless, skinless chicken breasts
1/4 cup egg substitute or 1 egg, beaten
1/4 cup panko breadcrumbs
1/4 cup Italian seasoned breadcrumbs
(OR 1 cup quick cooking oats instead of breadcrumbs and panko to stay core)
non-stick cooking spray
1/2 cup marinara sauce
1 cup fat-free shredded mozzarella cheese

Preheat oven to 350 degrees.

Pour egg in a large flat bowl. Mix breadcrumbs and panko together in second large flat bowl (or oatmeal if following core). Dip one chicken breast in the egg and then dredge through the breadcrumb mixture. Repeat for each chicken breast.

Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Spray each side of chicken cutlets lightly with cooking spray. "Fry" each cutlet on each side just until the breading starts to brown and crisp up slightly.

Place cutlets on a baking sheet and lightly spray with cooking spray. Bake for 25 minutes, flipping halfway through. Spray reverse side when you flip the cutlets. After 25 minutes, spread about 2 tablespoons sauce over each cutlet and sprinkle 1/4 cup cheese over each. Bake until cheese is melted.

Yields 4 servings.

WW info:
core: 1 point (for breadcrumbs; 0 if use sub with oatmeal)
flex: 6 points

1 comment:

Kristine said...

I just found your blog and I love it! We tried the chicken parmesan tonight and it was delicious (and easy!) Thanks!