Chicken Parmesan
6
Points®
Total time: 1 hr 25 min • Prep: 10 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
If you don't have time to make your own sauce, you can use a good jarred sauce in its place.
Ingredients
Canned diced tomatoes
29 oz, with Italian herbs (2 cans)
Italian seasoning
1 tsp
Dried basil
½ tsp
Dried oregano
½ tsp
Black pepper
½ tsp
Sugar
1 Tbsp
Balsamic vinegar
1 Tbsp
Uncooked skinless boneless chicken breast
1 pound(s), four 4-oz pieces
Seasoned breadcrumbs
½ cup(s), Italian
Olive oil
4 tsp, divided
Cooking spray
1 spray(s)
Shredded part skim mozzarella cheese
¾ oz
Grated Parmesan cheese
¼ cup(s), fresh
Instructions
1
Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes.
2
Preheat oven to 350°.
3
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1⁄2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
4
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breast halves.
5
Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses. Cover and bake at 350° for 35 minutes. Let stand 5 minutes. Yield: 4 servings (serving size: 1 chicken breast half, 3⁄4 cup tomato mixture, and 1 ounce cheese mixture).
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