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Today's Special: Light Chicken Parmesan

Today's Special: Light Chicken Parmesan

I love getting new magazines in the mail. The other day I received the latest issue of Everyday Food and surprise! it's a special "light issue" (just in time for all of our New Year's Resolutions). There are quite a few tasty looking treats in the magazine, but the one for a light chicken parmesan really stood out. I love chicken parmesan because it's so simple and can really make a dull chicken breast jump with flavor. And, it's a snap to throw together on even the busiest weeknights. To check out their take on a light chicken parmesan,

Light Chicken Parmesan
From Everyday Food

2 slices bread torn into pieces (they used whole wheat sandwich bread)
1 tbsp grated Parmesan cheese
1 tsp olive oil
1 large egg white
4 boneless, skinless chicken breast halves (6-8 oz each)
3/4 cup (3 oz) mozzarella (they used shredded part-skim)
2 tbsp all-purpose flour
1 can (28 oz) whole peeled tomatoes in purée
1 garlic clove, minced
coarse salt and ground pepper

    • Preheat oven to 425F - rack in upper third
    • Line a rimmed baking sheet with aluminum foil; set aside.
    • Place bread, parmesan, oil, pinch of salt & pepper into food processor.
    • Pulse until coarse crumbs form. Transfer to shallow bowl.
    • Place flour in second shallow bowl; season with salt and pepper.
    • Place egg white in third shallow bowl and beat with a fork until frothy.
    • Dip top side of chicken breast in flour, shake off excess.
    • Dip same side in egg white, letting excess drip off, then into breadcrumbs, pressing to adhere (do not do other side).
    • Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet.
    • Bake until breadcrumbs are browned, 8-10 minutes. Remove from oven, sprinkle with mozzarella. Return to oven and continue to bake for an additional 2-4 minutes (until cheese is lightly browned and chicken is opaque).
    • Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper.
    • Bring to a boil, reduce to a simmer and cook until sauce is thickened (6-8 minutes).
    • Serve chicken with generous amount of tomato sauce.

Calories: 389 per serving
Serves 4

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Phasekitty Phasekitty 10 years
Mmmm, gonna try this tonight, wish me luck!
chiefdishwasher chiefdishwasher 10 years
I used to make almost the same for my kids in college. Froze very well and they could go back to school with several of them in tupperware.
chiefdishwasher chiefdishwasher 10 years
I used to make almost the same for my kids in college. Froze very well and they could go back to school with several of them in tupperware.
Mme-Hart Mme-Hart 10 years
mmmmmmmmm sounds yummy! I wish we could bookmark our favourite recipes!
mandiesoh mandiesoh 10 years
oh yummy! looks so delish and low in cals too. love it!
Juicy23 Juicy23 10 years
Wow! This looks great! Can't wait to try!
JustSomeChick JustSomeChick 10 years
Wow, that sounds great! Chicken Parm is a staple in my house, and I love this healthier recipe!
SaRaH-22 SaRaH-22 10 years
looks good!! bfly1133 gave me a wonderful recipe for this last week!! and i made it this weekend and it turned out good(and coming from me this is an accomplishment!) i will have to try this one next time!
3Sweeties 3Sweeties 10 years
Silver! yippie!
3Sweeties 3Sweeties 10 years
Yum!- I make this pretty frquently. It is pretty quick, and everyone likes it.
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