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!