If you are craving chicken parm and don’t want to break the bank and your waistline, then this recipe is for you! Not only is this a healthier version of chicken parm, it is also SO EASY! In no time you will have dinner for 6 people and you will not have to worry about disposing any frying oil. I love that after you bread the chicken, the only work you have to do is flipping it and topping the chicken with sauce and cheese. I also like that this recipe is a short cook time because the chicken pieces are thin. A fast healthy and flavorful recipe for your family and friends…enjoy!
2 Eggs - whisked
3 Chicken Breasts - cut in half and pounded thin or 6 thinly sliced chicken breasts
1 cup Seasoned Breadcrumbs or Gluten Free Bread Crumbs for a GF option
1 cup Panko or Gluten Free Panko for a Gluten Free Option
1 tbsp Garlic Powder
2 tsp Dried Italian Seasoning
1/4 tsp Salt
1/2 cup Parmesan Cheese
Your Favorite Tomato Sauce
1 Bag Shredded Low-Fat Mozzarella Shredded Cheese
Spray Canola Oil
1. Preheat the oven to 375 degrees. Spray a cooking sheet with canola oil and set aside.
2. In a medium bowl, mix together the bread crumbs, panko, salt, garlic powder, Italian seasoning and cheese. In a smaller bowl whisk the eggs.
3. Dip the chicken pieces in the whisked eggs, and then evenly coat in the bread crumb mixture. Then, place the chicken pieces evenly on the sheet tray.
4. Cook for 13-14 min or until lightly browned on the bottom side of the chicken. Then flip the chicken, top each chicken pieced with 2-3 tbsp of your favorite tomato sauce and low-fat mozzarella shredded cheese. Cook for an additional 2-3 min or until the cheese is melted. Serve immediately with spaghetti, spaghetti squash or gluten free pasta!