Chicken Parmesan

Chicken Parmesan can be detrimental to the waist-line as it is usually pan fried, deep fried, or covered with a thick calorie-dense batter. I modified my recipe to keep it light by eliminating most of the oil and keeping the cheese to a minimum and adding flavor through spices.

Tip: Make a large batch and package the leftovers in single portions to take for lunch the next day. Pair it with a hearty spinach salad with balsamic dressing and you have a complete meal.

Ingredients:

6 chicken breasts, thawed

About 1/2 c. Breadcrumbs, unflavored

2 tbsp oil

Spaghetti sauce

• 15 oz. Tomato Sauce
•  15 oz. Diced Tomatoes
• 1 small can Tomato Paste
• 2 tbsp Italian Seasoning
• 1/4 tsp Red Pepper Flakes
• 1 tbsp Garlic Powder

3 tbsp Parmesan Cheese

1/2 c. Mozzarella Cheese

1. In a separate bowl, cover chicken breasts with breadcrumbs. Lightly pan fry the chicken, creating a crunchy coating.

2. Mix all tomato sauces, spices, and mix over medium heat.

3. Place chicken breasts in a 9x13 pan. Lightly cover with mozzarella cheese.

4. Cover the chicken with pasta sauce, then sprinkle with Parmesan cheese.

5. Heat oven to 350 degrees. Cover pan with foil and cook for 50 minutes. Remove foil and cook for another 5-10 minutes. Remove and let sit for 10 minutes before serving. I usually serve with whole wheat pasta or brown rice.