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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 332.7
  • Total Fat: 10.4 g
  • Cholesterol: 129.0 mg
  • Sodium: 951.2 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 36.3 g

View full nutritional breakdown of 20-Minute Chicken Parmesan calories by ingredient
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20-Minute Chicken Parmesan


20-Minute Chicken Parmesan RECIPE

Introduction

A low-fat and easy to prepare version of this favorite chicken entree. A low-fat and easy to prepare version of this favorite chicken entree.
Number of Servings: 4

Ingredients



    • 4 skinless, boneless chicken breast halves

    • 1 large egg, lightly beaten

    • 1/2 cup Italian-seasoned breadcrumbs

    • 2 cups spaghetti sauce

    • 1/2 cup (2 oz.) shredded mozzarella cheese

    • 1 tablespoon grated parmesan cheese

    • 1/4 cup chopped fresh parsley




Directions

1. Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge between breadcrumbs.



2. Cook chicken in a large nonstick skillet coated with cooking spray over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce, heat and simmer 10 minutes.



3. Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.



Makes 4 servings.








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Member Ratings For This Recipe


  • Very Good
    228 of 231 people found this review helpful
    Instead of using butter in the frying pan, I sprayed a non-stickl cooking spray in a glass casserole dish and baked me chicken. I baked it at 350 degrees, 20 mins covered. Then I added the sauce and cheese and baked it 20 mins more uncovered. It turned out amazing!! Definately making again! - 2/24/09

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  • Incredible!
    114 of 119 people found this review helpful
    if you add a little cornstarch to the bread crums they will stick better,I do that with most all the breading I do - 11/24/08

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  • Incredible!
    97 of 101 people found this review helpful
    A very handy recipe. I bake my chicken in the oven, then you don't have to add any butter. Another good substitution is to dip the chicken in fat free plain yogurt in stead of the egg. - 11/25/08

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  • Incredible!
    97 of 100 people found this review helpful
    Save yourself the sodium and use plain bread crumbs and add your own spices...garlic, pepper, basil, etc. - 5/29/08

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  • Very Good
    43 of 47 people found this review helpful
    To reduce the calories & fat further, I dipped the chicken in fat-free milk, used a reduced fat/calorie spread to fry it and used fat free mozzerella cheese. It was still great! My kids even liked it and they are SO picky. - 7/6/09

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  • 40 of 42 people found this review helpful
    I put mine in the oven. You don't need the egg, the moisture in the chicken holds the bread crumbs on. And just spray a pan with cooking spray and bake for about an hour, add sauce and cheese. Tastes great and less calories and fat. - 5/29/08

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  • 35 of 36 people found this review helpful
    I browned my chicken in olive oil, and that's all I changed. For ease of fixing and the taste, I enjoyed this recipe and found it to be good! I would make it again! - 3/22/09

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  • Incredible!
    31 of 31 people found this review helpful
    I baked this according to Butterflies4ever suggestion & it was GREAT!!! Much easier than frying & no calories from butter. This recipe would serve 6 nicely with the chicken pounded thin -- tender & large filets. Will definitely do again!! - 3/22/09

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  • Incredible!
    30 of 31 people found this review helpful
    Awesome taste, quick meal. My husband follows a GF diet so I used crushed GF Corn Chex or Rice Chex cereal with dried italian herbs instead of the breadcrumbs. - 6/3/09

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  • Incredible!
    26 of 27 people found this review helpful
    every time i make this recipe there is never any left ,they don't speak all you hear is moaning and a thumbs up. - 7/16/08

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  • Good
    19 of 25 people found this review helpful
    I make something very similar. I will use olive oil instead of butter so that there is a healthier fat. I will use egg whites instead of a whole egg and also use low fat cheese. We either cook on stove top in cast iron skillet or bake it it. Overall good!!!! - 11/24/08

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  • O.K.
    19 of 37 people found this review helpful
    Too much sodium & fat from sauce & butter. Lighter version: use home-made or low-sodium sauce & low fat cheeses, & bake in oven with non-stick butter flavored cooking spray, browning on both sides before adding sauce and cheese. Skip egg & bread crumbs & use spice rub to lower carb count as well. - 11/24/08

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  • Incredible!
    15 of 16 people found this review helpful
    This is my son's favorite full calorie dish in a restaurant. He had no clue this was a lower calorie version, we all REALLY enjoyed it. - 8/28/08

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  • Very Good
    15 of 17 people found this review helpful
    I didn't flatten the chicken breast before cooking, so I added a few more minutes to the browning stage. It was still very easy to make, and my husband and I enjoyed it. Served it with angel hair pasta and a salad.
    Yum! - 8/12/08

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  • Incredible!
    11 of 11 people found this review helpful
    my whole family just loved it - 5/28/09

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  • Incredible!
    11 of 11 people found this review helpful
    Made this for dinner tonight and it is fabulous. My husband could not say enough great things about this dish. Will make this again - many times I'm sure. - 11/25/08

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  • 10 of 15 people found this review helpful
    I make something similar but less cals. I use about a cup of breadcrumbs, some onion powder, some garlic salt, italian seasoning mix and a couple tablespoons of parm cheese. Mix all together. In the past I used olive oil to coat the chicken, found you can skip it still sticks. Cook on George Forman - 6/3/08

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  • Incredible!
    9 of 9 people found this review helpful
    This recipe was incredible. Everyone, and I do mean EVERYONE here loved it. They even asked to have it every week. I really liked the fact that it was fast and easy, and cleanup was a breeze. I couldn't ask for a better recipe. Thanks a million. - 6/10/09

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  • Very Good
    9 of 9 people found this review helpful
    This meal was easy to make and my family loved it. I will try it again and use the correct cheese next time! I picked up Monterey Jack instead of Mozzarella...still tasted good. - 11/25/08

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  • Incredible!
    8 of 9 people found this review helpful
    Mmmmm so good & is great leftovers too! Thanks! :) - 7/14/09

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  • Incredible!
    8 of 9 people found this review helpful
    This is a great recipe...thanks for sharing. I made it with the non-stick olive oil and used low fat cheeses. It was delicious! - 5/28/09

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  • Incredible!
    7 of 7 people found this review helpful
    Great recipe!!! I used Butterfly's suggestions, but I had to cook it an additional 10 minutes. Next time I will cool it for 30 mintues, add the sauce and cheese, and cook it an additional 20 minutes. I seasoned my chicken before adding the bread crumbs. Overall, very good. My family loved it!!!! - 7/28/09

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  • Incredible!
    7 of 7 people found this review helpful
    Absolutely devine !! I am a chicken lover and prepare chicken many different ways..This is excellent! - 7/16/09

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  • Very Good
    7 of 8 people found this review helpful
    Like others I didn't use butter and baked it. I also skipped the breading and had a whole grain dinner roll instead. Not that many more calories difference and healthier, and more filling to me. A simple recipe that is simply delicious. - 5/28/09

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  • Very Good
    7 of 7 people found this review helpful
    excellent! I will make it again. - 5/28/09

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