Thursday, December 9, 2010

Chicken Parmigiana

Wanna cut some calories without lose any flavor? This post are for you!
Chicken Parmigiana usually is fried, but in this version is baked and prepared with light tomate sauce and mozzarella. We don't need to say it was yummilicious, are we?

2 filets of chicken breast

Crispy Topping
3 slices light whole grain bread, toasted and processed
1 mashed garlic clove

Light tomato sauce
Light Mozzarella cheese

1. Preheat the oven to 400˚F. Line with parchment paper a small pan.

2. Season the chicken with salt and reserve.

3. Mix together the processed bread, garlic, basil and pepper. Cover each chicken filet in this bread mixture and place in the prepared pan. Bake for about 30 minutes or until the meat is tender and easy to perforate with a fork.

4. Spread a little tomato sauce over each filet and a slice of cheese. Bake again just until melt the cheese. Serve immediately.

Serve: 2 portions.


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