Lighter Chicken Parmigiana
A favorite Chicken Parmigiana made lighter but still as delicious.
Servings: 4
Calories: 394kcal
Ingredients
- 4 small chicken breasts boneless, skinless
- ½ pound whole grain whole wheat pasta cooked according to package instructions
- 1 large egg whisked
- 2 cups tomato basil sauce or your favorite tomato sauce
- 1 cup Panko breadcrumbs
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup light mozzarella cheese shredded
- fresh basil for garnish
Instructions
- Preheat oven to 400 F degrees.
- Add the Panko breadcrumbs to a bowl and mix it with the dried basil, oregano and salt and pepper. Dip the chicken in the egg wash then into the breadcrumbs mixture. Lightly brush some oil onto a baking dish. Place the chicken in the baking dish and bake in the oven for 30 minutes.
- In another baking dish spoon half the sauce over the bottom of the dish. Place baked chicken pieces over the sauce and spoon remainder of sauce over the chicken. Sprinkle with mozzarella cheese.
- Bake covered with aluminum foil for another 15 minutes or until cheese melts, then remove foil and bake for another 5 minutes until the cheese is lightly golden.
- Serve chicken over the cooked penne and garnish with fresh basil.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 34g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 669mg | Potassium: 726mg | Fiber: 6g | Sugar: 6g | Vitamin A: 623IU | Vitamin C: 4mg | Calcium: 301mg | Iron: 3mg