Chicken Parmesan

This did not disappoint! Unlike other chicken parmesan recipes, this one doesn't use breadcrumbs, which makes it a great low carb option! 

The chicken comes out perfect every time! Roasting at a high temperature keeps the chicken delightfully juicy and flavorful!

I placed the chicken on a cup of cooked spaghetti squash (2 Greens). Then spread 1/4 cup of Rao's Marinara Sauce (1 Green) on top of the chicken. To finish it off, I sprinkled 2 tbsp of lite mozzarella cheese on top. This was a meal the entire family loved!

Chicken Parmesan

24 oz raw boneless, skinless Chicken Breasts (3 Leaner Leans)
1/2 cup reduced fat Parmesan Cheese, grated (4 Condiments)
1/4 tsp Salt (1 Condiment)
1 tsp Dried Basil (1/2 Condiment)
1/2 tsp Dried Oregano (1/2 Condiment)
1/2 tsp Paprika (1 Condiment)
1/2 tsp Garlic Powder (1 Condiment)
1 1/2 tbsp Butter, melted (3 Healthy Fats)

Preheat oven to 450 degrees. Line a baking sheet with non-stick foil.
In a medium sized bowl, combine parmesan cheese, salt, basil, oregano, paprika, and garlic powder. Set aside.
I like to pound my chicken breasts thin and then cut them lengthwise in half.
Toss the chicken with melted butter in another medium sized bowl, coating evenly. Then dredge the chicken in cheese mixture. 
Place on baking sheet. Bake for 20 minutes or until chicken is completely cooked.

Makes 3 Servings

Per Serving:
1 Leaner Lean, 2.6 Condiments and 1 Healthy Fat per serving

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