Chicken Parm

Serves: 4
WW Points: 5

1 pound boneless skinless chicken breast -- cut into 4 4-oz pieces and thinly pounded
2 large egg whites -- lightly beaten
1/2 cup bread crumbs -- salt and pepper added in
1 teaspoon olive oil
1 1/2 cups tomato sauce
1/2 cup part skim milk mozzarella cheese -- shredded

Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.

Dip chicken in egg whites, and turn to coat. Dip chicken in breadcrumbs; turn to coat thoroughly.

Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.

Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.

Nutritional Analysis:
Per Serving: 264 Calories; 6g Fat (20.2% calories from fat); 35g Protein; 17g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 848mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

Chicken Parmigiana, Chicken Parmesan, Chicken Parm

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