This recipe gave me an “ah ha” and “why didn’t I think of that so I can take the credit” moment. Gina from skinnytaste.com cut the chicken breasts she used in her chicken parmesan in half the long way so it looks like a chicken breast, just skinnier. In the past, I’ve always pounded my chicken to an even thickness, resulting in a pancake looking breast (no comments from the peanut gallery). Tastes good, but doesn’t look like a breast of chicken. Gina’s way maintains more of the look of the chicken breast at the same time as making an appropriate serving size.
- 4 chicken breasts (8 oz. each) sliced in half
- 3/4 cup breadcrumbs
- 1/2 tsp. Herbes de Provence
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. melted butter
- 8 slices tomato
- 8 basil leaves
- 1/2 cup part-skim shredded mozzarella
- 1/2 cup marinara sauce
Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
Combine breadcrumbs, herbs and grated Parmesan cheese in a shallow bowl. Brush each side of chicken breast with melted butter. Coat with breadcrumb mixture and place on baking sheet. Bake for 20 minutes, flip and bake for 5 more minutes.
Remove from oven. Top each chicken piece with 1 Tbsp. marinara sauce, 1 tomato slice, 1 basil leaf and 1 Tbsp. shredded mozzarella. Return to oven and bake 5 minutes. Makes 8 servings
Using the Weight Watcher’s Recipe Builder, I calculated each serving to have 6 pts+.
Recipe adapted from Gina’s Skinny Recipes.