Chicken Parmesan

This did not disappoint! The crust isn't really crispy, but there is definitely a lot of flavor! 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 high heat temperature for 20 minutes 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, I sprinkled 2 tbsp of mozzarella cheese on top. 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 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 a 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.

3 Servings with 1 Leaner Lean, 2.6 Condiments and 1 Healthy Fat per serving

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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