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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.4
  • Total Fat: 9.8 g
  • Cholesterol: 82.8 mg
  • Sodium: 997.9 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 36.7 g

View full nutritional breakdown of Chicken Parmesean calories by ingredient
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Chicken Parmesean

Submitted by: QUEENOFCHAOS02

Introduction

Delicious Chicken parmesan with homemade tomatoe sauce. (warning...not the best choice for low sodium, does well for low fat though.) Delicious Chicken parmesan with homemade tomatoe sauce. (warning...not the best choice for low sodium, does well for low fat though.)
Number of Servings: 4

Ingredients

    4 chicken breasts
    1/2 cup partly skim mozza cheese
    1 tbsp parmesan cheese
    1/2 pouch shake and bake Herb and Pamesan
    1 tsp dried thyme
    2 tbsp dried basil
    3 cloves minced garlic
    1 medium onion chopped
    1 carrot diced
    1 celery stalk diced
    1 28oz can diced tomatoes
    6 tsp becel light margarine
    pepper to taste
    salt (optional)

Directions

Begin by making the sauce. Spray pan with generous amount of cooking spray. One heated, add garlic, carrots, celery, and onion. Saute for about 2 minutes. Season with pepper. Then saute until veggies are soft (5 minutes). Add tomatoes, and basil ( you may need to add more, this was a rough guess), once simmering add the margarine. simmer for 30 minutes on low. stirring occasionally. If sauce is too thick just add some water. I also add a no salt substitute just for flavoring.

Chicken Pamesan.- Preheat oven to 400 degrees. dampen the chicken breast, so that the shake and bake will stick to it. Add thyme to shake and bake. Cook in the oven for about 20 minutes, then top with 1/3 cup of sauce, 1/8 cup of mozza cheese, and 0.75 tsp of parmesan. Bake for an additional 3-5 minutes on broil. Serve over whole wheat spagettini.

Number of Servings: 4

Recipe submitted by SparkPeople user QUEENOFCHAOS02.






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Member Ratings For This Recipe

  • Made this tonight and my family loved it! I substituted zucchini and yellow squash for the carrots and celery because I had some left over from kabobs last night. Will definitely be making this again! - 4/20/11

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