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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 254.1
  • Total Fat: 3.8 g
  • Cholesterol: 70.1 mg
  • Sodium: 750.3 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 33.8 g

View full nutritional breakdown of Best Ever Chicken Parmesan calories by ingredient
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Best Ever Chicken Parmesan

Submitted by: APRILRMULLINS

Introduction

Who needs to go out for chicken parm? This recipe is easy, low calorie, low fat and you can freeze half for another night! Who needs to go out for chicken parm? This recipe is easy, low calorie, low fat and you can freeze half for another night!
Number of Servings: 6

Ingredients

    6 4oz Boneless Skinless Chicken Breasts

    1 C Plain Bread Crumbs

    1/2 C Egg Beaters

    1/4 C Shredded Parmesan Cheese

    1/2 C Shredded Mozzarella Cheese

    1 T Italian Seasoning

    2 Cups Plain Tomato Sauce

    1/2 t Dried Basil

    1/2 t Dried Oregano

    1/2 t Dried Thyme Leaves

    1 t Chopped Garlic

    1/4 t Black Pepper

Directions

Serves 6 or 3 if you split the recipe. See below for freezing instructions.

Preheat oven to 350 degrees.

Combine bread crumbs, parmesan cheese and italian seasoning in one bowl.

In a second bowl add eggs.

Dip each chicken breast in egg and then in bread mixture, coating well. Arrange chicken breasts in a casserole dish.

Cook uncovered for 30 to 40 minutes or until chicken is firm and cooked through.

In a third bowl mix the tomato sauce, basil, oregano, thyme, garlic and pepper.

Add prepared sauce and mozzarella to the top of the chicken and cook 10 minutes longer until cheese is melted and sauce is hot. Salt & pepper to taste.

***Freezing instructions

Place 3 prepared chicken breasts into a freezer safe container. Reserve 1 C of the tomato sauce in a freezer safe plastic bag. Reserve 1/4 C mozzarella cheese in a freezer safe plastic bag. When you are ready to cook, thaw all items in the refrigerator and follow the instructions above.

Number of Servings: 6

Recipe submitted by SparkPeople user APRILRMULLINS.






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