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Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
  • Calories 339.3
  • Total Fat 8.4 g
  • Saturated Fat 2.4 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.4 g
  • Cholesterol 58.6 mg
  • Sodium 1,114.8 mg
  • Potassium 4.9 mg
  • Total Carbohydrate 32.4 g
  • Dietary Fiber 4.0 g
  • Sugars 9.0 g
  • Protein 32.4 g
  • Vitamin A 10.6 %
  • Vitamin B-12 1.2 %
  • Vitamin B-6 0.3 %
  • Vitamin C 4.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 10.3 %
  • Copper 0.1 %
  • Folate 0.1 %
  • Iron 4.2 %
  • Magnesium 0.6 %
  • Manganese 0.1 %
  • Niacin 0.1 %
  • Pantothenic Acid 0.3 %
  • Phosphorus 3.7 %
  • Riboflavin 1.0 %
  • Selenium 1.7 %
  • Thiamin 0.1 %
  • Zinc 1.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low Fat Chicken Parmesan

View the full Low Fat Chicken Parmesan Recipe & Instructions
Submitted by: SWEETONE013179

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low Fat Chicken Parmesan

140 calories of Tyson boneless, skinless chicken breast, (4 oz)

120 calories of Wegmans Italian Unseasoned Bread Crumbs, (0.25 cup)

90 calories of Sauce, Prego Marinara Sauce, (0.50 cup)

21 calories of Parmesan Cheese, shredded, (1 tbsp)

9 calories of Egg white, large, (0.50 serving)


Nutrition & Calorie Comments  

This was simple and quick, not to mention it tasted fabulous! Added some lowfat mozzarella and broiled it until bubbly. Served with some spaghetti on the side and some italian bread. The family loved it, thanks Submitted by:
SKISINCO

(11/14/09)
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This is very delicious. To kick it up I marinated the chicken cutlets for 3 to 4 hours in a little bit of fat free italian dressing with fresh ground italian herbs sprinkled on both sides. I jazzed up the marinara sauce with sauteed zucchini, green pepper and fresh basil. Scrumptious!! Submitted by:
NANAJACI

(8/10/08)
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