Chicken Parmesan Light


We love pasta in our house and crave it about once a week. I try to cut corners with calories when I can and this recipe delivers! I’ve been making it for several years now tweaking it along the way.

It never disappoints while giving you the full flavor of Chicken Parmesan…

and easily made within an hour.

Start with a pound of thinly sliced chicken breasts (or take the regular breasts and pound them down),

2 beaten eggs (you can use egg whites if you want to cut back further on the calories)

and a mixture of 1/3 cup bread crumbs, 1/3 cup grated Parmesan, 1 tbs. Italian seasoning (I like Penzy’s)  and 1/4 tsp. salt.

Dredge the chicken in the egg and onto the bread crumb mixture.

Saute for about 3 minutes on each side in grape seed or canola oil.

In meanwhile, take 1 1/2 cups of your favorite bottle pasta sauce (I prefer a low fat version such as Muir’s Organic)…

and add 2 tbsp. balsamic vinegar to the sauce. Microwave sauce for about 2 minutes.

Pour the sauce into a 9 x 13 pan and place sauteed chicken breasts on top.

Top each breast with a handful of low fat shredded mozzarella cheese.

Bake for 15 minutes in a 350 degree oven.

Serve on top of your favorite pasta and a green salad.

Enjoy! And remember to be my friend on Facebook!

Chicken Parmesan Light
A Kitchen Muse: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
A lightened up version of Chicken Parmesan without sacrificing flavor!
  • ⅓ cup grated fresh Parmesan cheese
  • ⅓ cup dry breadcrumbs
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 pound thinly sliced chicken breasts
  • 1½ cups bottled fat-free pasta sauce (such as Muir Glen Organic)
  • 1 tbs. canola or grape seed oil
  • 2 teaspoons balsamic vinegar
  • ⅓ cup (1½ ounces) shredded low fat Mozzarella cheese
  1. Preheat oven to 350 degrees.
  2. Combine Parmesan, breadcrumbs, Italian seaoning and salt in a shallow dish.
  3. Place eggs in a shallow dish and lightly beat.
  4. Dip each chicken breast in eggs; dredge in the breadcrumb mixture.
  5. Heat oil in a large nonstick skillet over medium-high heat.
  6. Add chicken; cook 3 minutes on each side or until done.
  7. Set aside.
  8. Combine pasta sauce and vinegar in a microwave-safe bowl.
  9. Cover with plastic wrap; vent.
  10. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated.
  11. Pour the sauce in the bottom of a 9 x 13 pan.
  12. Place chicken breasts on top of sauce.
  13. Sprinkle evenly with the remaining Parmesan and Mozzarella cheese.
  14. Bake for 15 minutes in a 350 degree oven.


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3 comments on “Chicken Parmesan Light

  1. Kiri W. on said:

    Looks like great comfort food – great job on lightening it up!

  2. Jane on said:

    How about showing the nutritional values?

    • A Kitchen Muse on said:

      Jane – I don’t feel qualified to show nutritional values, particularly when I alter a recipe. If you would like the nutritional values, I would suggest going to the original recipe from Cooking Light which provides that information.

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