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Chicken Parmigiana

Mozzarella and Parmesan melt over breaded chicken swimming in spaghetti sauce in this timeless Italian classic.

Chicken Parmigiana
  • 1 Place the chicken breasts on a cutting board in between two sheets of plastic wrap. Using a mallet, pound chicken thin. Season both sides with salt and pepper. Combine breadcrumbs and cheese in a shallow bowl. Dip the chicken in the beaten egg, then dredge in the breadcrumb mixture, turning to coat both sides.
  • 2 Heat olive oil in a large nonstick skillet over medium heat. Place the chicken in the skillet (you might have to do in batches, or use two skillets) and cook until golden, 3 minutes per side. Spread the marinara sauce onto the bottom of a baking dish*. Preheat the broiler.
  • 3 Transfer the chicken pieces to the baking dish, placing them on top of the sauce. Top each chicken piece with slices of fresh mozzarella. Broil about 4 inches from the heat until the sauce is hot, cheese is melted and chicken is cooked through, about 5 to 8 minutes. Garnish with parsley and serve. *for 2-4 servings, use 8x8 dish, 6-8 servings, use a 13x9 dish
  • per serving: 481 calories; 40 grams protein; 26 grams total fat; 1 gram fiber; 9 grams saturated fat; 20 grams carbohydrates; 133 mgs cholesterol; 1001 mgs sodium; 12 WW points plus
  • Yield: Makes 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • 4 boneless, skinless chicken breasts
  • 3/4 cups panko bread crumbs
  • 3/4 cups shredded Parmesan cheese
  • 2 large eggs , beaten
  • 2 tbs olive oil
  • 2 cups prepared marinara sauce
  • 8 ounces fresh mozzarella ball, sliced
  • coarse salt and freshly ground pepper
  • 1/4 cup Italian parsley, chopped, for garnish
main dish