My boyfriend loves chicken parm and when we first started dating, I cooked it for him. Lucky for me, he was hooked (both on the chicken and on me!). After that, I knew I had to come up with a way to lighten up the meal so I could make it occasionally for us. Just a few easy changes and I've worked out a great, quick way to put together chicken parmesan. Enjoy!
WW Friendly Chicken Parmesan
29 oz canned diced tomatoes, with Italian herbs (i large can, or 2 smaller cans)
1 tsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
1/4 tsp black pepper
1 Tbsp sugar
1 Tbsp balsamic vinegar
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
4 tsp olive oil, divided
1 spray cooking spray
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, fresh
1/3 cups Italian seasoned bread crumbs
Preheat oven to 350°.
To make the sauce, combine first 5 ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, covered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes.
While the sauce is cooking, place each chicken breast half between 2 sheets of heavy-duty plastic wrap and pound to 1⁄2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves to pan and cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breast halves.
Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato sauce evenly over chicken, and sprinkle with cheeses.
Cover and bake at 350° for 35 minutes. Let stand 5 minutes.
Yield: 4 servings (serving size: 1 chicken breast half with sauce and cheese).
Points: 7 pts per serving.
Serving suggestion: If you don't have time to make your own sauce, a jar of good store-bought sauce would work (Remember this may change the points per serving). Serve over whole wheat pasta or spaghetti squash and veggies on the side.