For years, I have made this Chicken Parmigiana recipe from the Weight Watchers cookbook. No one ever objects or even knows how good that it is for them. As a matter of fact, we were dining on this recipe when the eye of hurricane Charley decided to turn and come right over our town along with a few dozen tornadoes. Since then, every time I cook this recipe Amy and Jenny associate it with the hurricane.
Chicken Parmigiana
Olive oil cooking spray
1 pound uncooked boneless, skinless chicken breast-thin cut-4 oz each
2 large egg whites, lightly beaten
1/2 cup dried bread crumbs
1 tbsp Italian seasoning
salt to taste
1 tsp olive oil
1 1/2 cups tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
1 Tbs Parmesan cheese
Preheat oven to 350 degrees. Coat an 8 inch square pan with cooking spray.
Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bow. Dip chicken in egg whites;turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.
Coat a large skillet with cooking spray and add oil; heat over medium high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.
Pour 1/2 cup of the sauce into prepared baking dish. Place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes.
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