HungryGirl Pan-Fried Chicken Parm
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 249.1
- Total Fat: 9.0 g
- Cholesterol: 51.6 mg
- Sodium: 671.1 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 7.0 g
- Protein: 30.0 g
View full nutritional breakdown of HungryGirl Pan-Fried Chicken Parm calories by ingredient
Introduction
This recipe serves four. The original in the book serves 2. I also used Garlic Garlic and Onion Onion from Tastefully Simple for the garlic and onion powder.I also baked the chicken at 350 degrees for 25 minutes instead of pan frying. This recipe serves four. The original in the book serves 2. I also used Garlic Garlic and Onion Onion from Tastefully Simple for the garlic and onion powder.
I also baked the chicken at 350 degrees for 25 minutes instead of pan frying.
Number of Servings: 4
Ingredients
-
4 - 4oz raw boneless skinless lean chicken breast cutlets
1- cup Fiber One Cereal (original)
1 1/2 tsp Italian Seasonings, or more to taste
1/2 tsp Garlic Powder or more to taste
1/2 tsp Onion Powder or more to taste
1/8 tsp salt or more to taste
1/2 cup marinara sauce (she uses canned tomato sauce with italian seasonings)
1/4 cup fat free liquid egg substitute
4 oz mozzarella cheese (she uses reduced fat)
Optional: Black Pepper
Directions
Place chicken in bag and carefully pound with a meat mallet or a heavy can, until it is uniformly about 1/2 inch thick.
Using blender or food processor, grinder Fiber One cereal to a breadcrumb-like consistency, In a medium bowl, combine "breadcrumbs" with italian seasoning, 1/4 tsp garlic powder, 1/4 tsp onion powder and salt. Feel free to season your breadcrumbs as you like.
In a small bowl mix marinara with remaining 1/4 tsp garlic and onion powder. Set aside
Coat raw chicken very well on both sides with egg substitute.
Then place in crumb mixture.
Bring skillet to med-high heat. Place chicken in skillet and cook for 4 mminutes on each side or until cooked through.
Once chicken is fully cooked, spread 2 tablespoons sauce 1-2 tablespoons of sauce over each cutlet, while chicken is still in the skillet. Evenly sprinkle cheese over the sauce-covered cutlets.
Reduce heat to low and cover skillet. Continue to cook for 2 to 3 minutes, until cheese has melted. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user AECIPRIANI.
Using blender or food processor, grinder Fiber One cereal to a breadcrumb-like consistency, In a medium bowl, combine "breadcrumbs" with italian seasoning, 1/4 tsp garlic powder, 1/4 tsp onion powder and salt. Feel free to season your breadcrumbs as you like.
In a small bowl mix marinara with remaining 1/4 tsp garlic and onion powder. Set aside
Coat raw chicken very well on both sides with egg substitute.
Then place in crumb mixture.
Bring skillet to med-high heat. Place chicken in skillet and cook for 4 mminutes on each side or until cooked through.
Once chicken is fully cooked, spread 2 tablespoons sauce 1-2 tablespoons of sauce over each cutlet, while chicken is still in the skillet. Evenly sprinkle cheese over the sauce-covered cutlets.
Reduce heat to low and cover skillet. Continue to cook for 2 to 3 minutes, until cheese has melted. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user AECIPRIANI.