Kittencal's Chicken Parmesan (Low-Fat and Delicious!)

Kittencalskitchen's Note:

Use you own favorite meatless marinara sauce for this, I use my Kittencal's Marinara Pasta Sauce (Vegetarian) --- if you are serving the chicken with pasta you may want to keep some extra sauce warm on top of the stove --- to save some time the chicken may be made up to step#9 cooled and refrigerated until ready to continue with the recipe which makes this the perfect dish to serve at a dinner party :)

• Total Time: 1 hrs 5 mins
• Prep Time: 40 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 6 boneless skinless chicken breasts
• 2 1/2 cups low-fat marinara sauce (or meatless pasta sauce, can use a little more)
• 1/3 cup flour
• 1 large egg (might use two)
• 1 cup dry breadcrumbs
• 1/4-1/3 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 2 teaspoons dried parsley
• 3/4 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)
• 1/4-1/2 teaspoon seasoning salt or 1/4-1/2 teaspoon white salt
• 1/2 teaspoon black pepper
• 1/4-1/3 cup grated parmesan cheese
• 1 cup shredded lowfat mozzarella cheese (optional)

Directions:

1. Set oven to 350 degrees F (oven rack set to lowest position).
2. Spray a 13 x 9-inch baking pan with non-stick cooking spray.
3. Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).
4. In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.
5. Place the flour in another shallow bowl or on a plate.
6. Place the egg in a bowl and lighty beat (you should have 3 separate bowls).
7. Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken.
8. Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.
9. Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.
10. Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).
11. If you are using the mozzarella cheese sprinkle over the top and around all the chicken.
12. Top with about 1/4 to 1/3 cup Parmesan cheese.
13. Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).
14. TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.

Reviews

[Chef #1030163]

Another exceptionally great recipe from Kittencal. Thank you so much for your recipes. I am disappointed when reviews are published that don't have anything to do with the recipe presented. I am referring to a review by "Cindytc" on May 16, 2011. I quote "I bought the thin cut chicken breasts and marinated them in some fat free italian dressing first....I also used Prego Heart Smart pasta sauce to cut down on fat.....it was wonderful". This certainly is NOT a review of the posted recipe. PLEASE post appropriate reviews.

[CIndytc]

This was the best chicken parmesan I have made in a long time. I bought the thin cut chicken breasts and marinated them in some fat free italian dressing first....I also used Prego Heart Smart pasta sauce to cut down on fat.....it was wonderful

[Chef #1391472]

My family LOVED it!! DELICIOUS!!