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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 278.1
  • Total Fat: 9.3 g
  • Cholesterol: 78.7 mg
  • Sodium: 478.3 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 31.9 g

View full nutritional breakdown of Chicken Parmesan - Dr. Oz calories by ingredient
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Chicken Parmesan - Dr. Oz

Submitted by: FBOFW40

Number of Servings: 2


    2 (4 oz.) trimmed boneless, skinless chicken breasts, pounded to 1/2-inch thickness
    1/3 cup reduced-fat buttermilk
    Olive oil spray
    1 oz. fat-free herb-seasoned croutons
    1/4 cup low-fat marinara sauce
    1/2 oz (2 1/2 tbsp) finely shredded reduced-fat mozzarella cheese
    1 tsp grated reduced-fat Parmesan cheese


Place the chicken breasts in a medium resealable plastic bag. Pour the buttermilk over them and seal the bag. Let them soak 6 hours, or overnight, turning once or twice.
Preheat the oven to 450F. Lightly mist a small non-stick baking pan or sheet with olive oil spray. Add the croutons to another resealable plastic bag. Pound them into very fine crumbs with the flat side of a meat mallet. Transfer the crumbs to a medium shallow bowl. Remove 1 breast from the bag and let any excess buttermilk drip off. Dip it into the crouton crumbs, covering the breast completely. Place the breaded breast on the prepared baking sheet. Repeat with the second breast. If crumbs remain, press them into the tops of the chicken breasts.
Lightly spray the chicken breasts with olive oil. Bake for 5 minutes. Flip them, being careful not to remove the coating. Lightly spray with olive oil and continue to bake for another 3 to 5 minutes, or until the coating is crisp and the chicken is no longer pink inside.
During the last 2 minutes of baking, top each chicken breast with half of the sauce, half of the mozzarella, and half of the parmesan. Bake until the sauce is warm, the cheese is melted, and the chicken is cooked through. Serve immediately.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user FBOFW40.

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