Recipe Background
Introducing a healthier version of the classic, indulgent chicken parmesan... duh, duh, da, da! Lighter Chicken Parmesan! These tender chicken breasts are coated in a light and cheesy breadcrumb mixture to give you that crispiness you're familiar with, without all of the carbs. Smothered in a tangy marinara sauce and topped with melty mozzarella cheese, you'll quickly forget that Lighter Chicken Parmesan is in fact the lighter rendition that brings you yummy, satisfying tastes without all the guilt!
Introducing a healthier version of the classic, indulgent chicken parmesan... duh, duh, da, da! Lighter Chicken Parmesan! These tender chicken breasts are coated in a light and cheesy breadcrumb mixture to give you that crispiness you're familiar with, without all of the carbs. Smothered in a tangy marinara sauce and topped with melty mozzarella cheese, you'll quickly forget that Lighter Chicken Parmesan is in fact the lighter rendition that brings you yummy, satisfying tastes without all the guilt!
Ingredients
- 1 (24-ounce) jar marinara sauce
- 1 tablespoon balsamic vinegar
- 1/2 cup panko breadcrumbs
- 1/2 cup parmesan grated, divided
- 1/4 cup fresh flat-leaf parsley finely chopped, divided
- kosher salt to taste
- freshly ground black pepper to taste
- 2 large egg whites lightly beaten
- 1 1/2 pounds chicken
- 12 ounces whole-wheat angel hair pasta
- 1 tablespoon olive oil
- 1/2 cup fresh mozzarella shredded
Directions
- Preheat the broiler to medium heat.
- Bring a large pot of water to a boil.
- Combine the marinara sauce and the vinegar in a small saucepan and bring to a boil over high heat.
- Reduce the heat and simmer the sauce mixture for 5 minutes.
- In a shallow dish, combine the breadcrumbs, 1/2 of the parmesan, 1/2 of the parsley, the salt, and the pepper.
- In a separate shallow bowl, place the beaten egg whites.
- Coat the chicken in the egg whites and then dredge them in the breadcrumb mixture.
- In a large pot of boiling water, cook the pasta to al dente according to the package directions. Drain the pasta.
- Heat the oil in a large ovenproof nonstick skillet over medium-high heat.
- Add the coated chicken and cook, turning once, until it is golden and reaches an internal temperature of 165 degrees F, about 3 minutes per side.
- Pour the sauce mixture over the chicken.
- Sprinkle the mozzarella and the remaining parmesan evenly over the top of the chicken.
- Broil the chicken parmesan until the cheese is melted and bubbly, about 2 minutes.
- Serve the chicken with the pasta and the remaining parsley.
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