Baked Chicken Parm

Baked Chicken Parmigiana

Here's an Italian classic made lighter. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this with a big salad for a complete dinner.

Servings: 8 Serving Size: 1 piece • Points Plus: 6 pts 
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g   

 

• 4 (8 oz) chicken breast halves, sliced in half
• 3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 3/4 cup reduced fat mozzarella cheese (I used Sargento)
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

Preheat oven to 450°. Spraya large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Placeon baking sheet and repeatwith the remaining chicken.

Lightly spraya little more cooking oil on top and  in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese.  5 more minutes or until cheese is melted.