This Chicken Parm has all the flavors of the classic Italian dish, but with less fat and less fuss due to baking rather than frying the chicken. The recipe is slightly adapted from this recipe on Skinnytaste. I like to serve this with the option of pasta or spaghetti squash and marinara sauce to go with it.
-4 chicken breasts, fat trimmed, sliced in half lengthwise to make 8
-3/4 cup seasoned breadcrumbs
-1/4 cup grated Parmesan cheese
-2 tbsp butter, melted (or olive oil)
-3/4 cup mozzarella cheese
-1 cup marinara
-cooking spray
Preheat oven to 450°F. Spray a 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. Place on baking sheet and repeat with the remaining chicken.
Lightly spray a little more oil on top and bake in the oven for 25 minutes. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted.
