Chicken Parmesan

1 Jul

Chicken Parm is one of my favorite “full fat” meals to make. Turns out, making it in the oven is almost the same. I’m not sure why I didn’t do this sooner! So, in the picture here, I served this with a different kind of pasta (which i wasn’t crazy about, so I didn’t post the recipe). The calories below are calculated using whole wheat pasta and marinara sauce.



– 1 lb thin sliced chicken breast cutlets (the come about 4 in a 1 lb package)

– 1/2 cup water

– 1/2 cup italian bread crumbs

– 1/4 tsp garlic powder

– 2 tablespoon shredded parmesan cheese (the shreds, not the powdery kind)

– 8 tbsp 2% shredded mozzarella cheese


(Recommended: serve with Ronzoni whole wheat linguini and Marinara Sauce)



1. Preheat oven to 450 degrees.

2. Pour water into a shallow dish, and mix bread crumbs, garlic and parmesan in a separate shallow dish.

3. Dip each chicken cutlet in water, and then in breadcrumb mixture, covering on both sides.

4. Place chicken breasts on a baking pan, sprayed with nonstick spray.

5. If there are left over crumbs in the dish, sprinkle them over the chicken breasts. Spray tops of chicken breasts lightly with olive oil flavored non-stick spray.

6. Bake chicken for 10 min at 450. After 10 min, flip chicken breasts over, and turn oven to broil. Broil Chicken until tops are browned.

7. Sprinkle Chicken with 2 tbsp each of mozzarella cheese, and return to oven just long enough to melt cheese.


Makes 4 Servings: 238 Calories per serving

When served with 1/2 cup of Marinara Sauce, and 3 oz of Ronzoni Whole wheat linguini, each serving is 573 Calories






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