- Calories: 310
- Protein: 47 g
- Total Fat: 10.5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6.5 g
- Cholesterol: 140 mg
- Total Carbohydrate: 3.5 g
- Dietary Fiber: 0 g
- Total Sugar: 1.5 g
- Natural Sugar: 1.5 g
- Added Sugar: 0 g
- Sodium: 370 mg
Chicken Parm is an undeniable Italian classic—it’s hard to beat deep-fried chicken smothered in cheese, topped with piping hot sauce. It’s a much-requested dish in my house, so I make a lightened-up version that requires just one quick trick: using unbreaded, grilled baked or even pan-cooked chicken instead of fried. Give it a shot, you’ll enjoy all the same wonderful flavors but in a better-for-you way. Mangia!
- Prep time
- Total Time
- 4 boneless, skinless chicken breasts (6 ounces each)
- ½ cup marinara sauce, homemade or store-bought
- 4 teaspoons grated Parmesan Cheese
- 1 cup shredded part-skim mozzarella cheese
- Dried oregano (optional)
- Red pepper flakes (optional)
Grill the chicken breasts or sauté them over medium heat in a skillet coated with nonstick oil spray for 5 to 7 minutes per side, or until they are no longer pink in the center.
Preheat the broiler. Line a baking sheet with aluminum foil and coat the foil with nonstick oil spray.
Transfer the chicken breasts to the prepared baking sheet. Top each chicken breast with 2 tablespoons marinara sauce, ¼ cup mozzarella cheese, 1 teaspoon Parmesan cheese, and a pinch of oregano and red pepper flakes, if desired. Place the chicken under the broiler until the cheese is hot and bubbly (or microwave it for 30 to 60 seconds to melt the cheese).