CHICKEN PARM

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 5 oz. boneless skinless chicken breast (raw)
  • 1/3 cup Fiber One cereal
  • 1/4 cup Egg Beaters, Original**
  • 3/4 tsp. reduced fat grated parmesan cheese
  • 1 oz. (approx. 1/4 cup) shredded fat-free mozzarella cheese
  • 1/3 cup canned tomato sauce
  • Optional: garlic powder, basil, oregano, salt and pepper

Directions

  • Directions:
  • Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-li ke consistency. Add parmesan to crumbs (if desired, season crumbs with optional spices, as well). Place crumbs in one small dish and Egg Beaters in another. Next, pound your chicken so it's a bit flattened. Coat raw chicken on both sides with Egg Beaters, and then coat with crumb mixture. Place chicken on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of chicken and place in oven. Cook for 10 minutes, and then turn chicken over. Add another light mist of nonstick spray and cook for an additional 10 - 12 minutes (or until chicken is fully cooked and coating looks crispy). Meanwhile, if desired, mix tomato sauce with your seasonings of choice. Remove chicken from oven, top with sauce and then cheese, and return chicken to oven until cheese is melted. Enjoy! Serves 1.
  • Serving Size: 1 chicken breast (entire recipe)
  • Calories: 295
  • Fat: 3.5g
  • Sodium: 890mg
  • Carbs: 27g
  • Fiber: 11g
  • Sugars: 3.5g
  • Protein: 46.5g
  • *5 Points

Notes

No-Harm Parm!

Juicy-on-the-inside, crunchy-on-the-outside chicken breast complete with melt-y cheese and warm tomato sauce?!? Now that's the kind of meal we'd gladly sink our teeth into on a daily basis if it weren't so notoriously high in fat and calories! Fortunately for everyone, HG's tackled the task of whipping up a crazy-good guilt-free version of this classic chicken dish. And there's been a line of hungry neighbors outside the HG kitchen ever since…

Categories: Dinner  Poultry  Weight Watchers 

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