Chicken Parmigiana Healthier version
Try this Low-calorie Chicken Parmigiana recipe that has all the flavor you love. It’s a Healthier Chicken Parmigiana that swaps out a few ingredients that you can enjoy without guilt.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Place chicken breasts between two sheets of clear wrap and then using a kitchen meat hammer pound chicken breasts to 1/2 inch thickness. Remove and dispose of the clear wrap. In a food processor grind cereal into crumbs. Transfer into a shallow bowl, add basil, oregano, parsley, garlic, salt, and pepper.
Place egg substitute into a second shallow bowl
One at a time, dip chicken breasts into egg substitute, shaking off excess, then coat with the crumb mixture.
Coat large skillet with cooking spray, heat over medium heat
Add chicken breasts to skillet, cook, turning once, until no longer pink in center, about 4-6 minutes per side.
Spread about 1/4 cup of sauce over chicken in skillet, sprinkle with half the cheese.
Reduce heat to low, cover. Cook until cheese melts. 2-3 minutes sprinkle with crushed red pepper flakes (optional)
Calories: 185kcal | Carbohydrates: 24g | Protein: 18g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 832mg | Potassium: 624mg | Fiber: 8g | Sugar: 8g | Vitamin A: 948IU | Vitamin C: 10mg | Calcium: 377mg | Iron: 6mg