I honestly can’t even explain how excited I am to FINALLY be starting a blog! I am sure those of you reading it know me through my parents, sister or husband – so thank you for your support. I will try to keep your interest by posting new and delicious things!
So first off comes one of the first recipes I made when I started losing weight – Chicken Parmesan. It’s quick and easy and delicious – really, what’s not to like? (Also great with eggplant if you want a veggie version!)
Lightened Up Chicken Parm for 2
2 thin-cut chicken breasts (about 6 oz. total weight)
1 egg white, beaten with 1 tsp. water
1/8 cup plain bread crumbs
1/8 cup grated Parmesan cheese, reduced fat
1/2 Tbsp. Italian seasoning
1/4 tsp. garlic powder
1 cup “Light” spaghetti sauce (I use Ragu Lite)
1 Tbsp. shredded Parmesan cheese
1/4 cup shredded Mozzarella cheese (2% or fat free)
Preheat oven to 350 degrees.
In a large dish, mix together bread crumbs, grated Parmesan, Italian seasoning and garlic powder. Mix until blended well.In a bowl, beat egg with water until combined.
Line up egg, crumb mixture and a lightly greased baking pan. Pat chicken breasts dry and dip in egg. Move chicken breast from egg to bread mixture – gently pressing the crumbs into the chicken on both sides. Then place in pan and repeat with remaining breast.
Bake chicken in the oven at 350 for about 20 minutes, flipping halfway through.
Lightly grease a baking dish and add sauce (I often add a little garlic salt and oregano to kick it up a notch). Place baked chicken breasts on top of the sauce and sprinkle each with 1/2 Tbsp. shredded Parmesan and divide the shredded mozzarella between the two.
Return to the oven for 15 minutes until heated through and cheese is melted.
I love serving this with a side of whole wheat spaghetti and my special green bean casserole – which I will post at a later date!
Hope you enjoy!