Lighter Chicken Parmesan

What’s better than Chicken Parmesan covered in cheese and marinara sauce? A lighter version ;-)

When people find out how much I pay for my gym membership at Life Time Fitness, they gawk. To make it worse, my fee is going up an additional $2 starting November 1st (totaling $64/month). Yes I know it’s expensive, that my apartment has a basic gym, that I have workout DVDs at home, and that I could have internet or cable at home instead of paying for a gym membership – but I think it’s worth it.

I go to at least 3-4 group fitness classes a week which obviously my apartment gym does not have, it’s open 24/7, never has a wait for cardio or weight equipment, has a fantastic cafe which is surprisingly inexpensive, and it just makes me happy which is obviously important (not to mention the water slides!!).

Sure I could have internet at home, but after working out, showering, cooking dinner, and doing whatever else I need to do, I don’t have much time to even notice I don’t have internet. Even less for cable. And I’m not even going to get into my lacking desire for a smart phone –  at least not today.

Besides, I have to work off all the food I cook for this blog somehow!

P.S. I served this with easy garlic knots and crispy gnocchi (coming tomorrow).

One year ago: Chicken Gnocchi Soup

Two years ago: Apple Butter Granola

LIGHTER CHICKEN PARMESAN

Serves 6

Ingredients:

3 boneless, skinless chicken breasts (about 8 oz. each)

1-1/2 cups Panko breadcrumbs

1 Tbsp olive oil

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour

11/2 tsp garlic powder

3 large egg whites

1 Tbsp water

2 cups tomato sauce, warmed (store-bought or homemade)

3/4 cup shredded mozzarella

1 Tbsp chopped fresh basil

Directions:

1. Cut each breast in half, to make two thinner chicken cutlets (total 6). Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
2. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
3. Add the Panko and oil to a 12-inch skillet, stir frequently and toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly, then add the Parmesan and stir. In a second shallow dish, mix the flour and garlic powder. Finally, add the egg whites and water to a third dish, and beat with a fork until frothy.
4. Pat the chicken dry then season both sides with salt and pepper. Dip the chicken in the flour, then the egg whites and the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
5. Spray the tops of the chicken with cooking spray bake for about 10 minutes. Remove from the oven, and top each piece of chicken with 2 tablespoons each of sauce and mozzarella. Return to the oven and bake until the cheese has melted and the chicken is cooked through, about 3-4 minutes. Sprinkle with the basil before serving.

Source: Tracey’s Culinary Adventures

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