Lightened up Chicken Parmesan

I love the Italian-American classic, Chicken Parmesan ~ breaded, then fried and smothered in mozzarella cheese and served alongside a plate of pasta.  

This recipe is sort of like it, just lightened-up.

This time round, the chicken is baked, not fried; there’s no tomato sauce, a fresh tomato slice instead, and no heavy breading, panko bread crumbs in its place.  It’s somewhat “healthified," but just as tasty as the real thing.  

A delicious easy meal with a salad and your favorite pasta!

Yield: 4Author: Pam

Baked Chicken Parmesan

prep time: 15 minscook time: 20 minstotal time: 35 mins

A lightened-up version of the great classic!

ingredients:

• 4 boneless, skinless chicken breasts, pounded to 1/2" thickness
• 1/2 teaspoon each, salt and pepper
• 1/4 teaspoon dried basil
• 1/2 cup light mayonnaise
• 1/2 cup Panko bread crumbs
• 1 large tomato, cut into 4 slices
• 1 tablespoon olive oil
• 1/2 cup shredded reduced-fat mozzarella cheese
• 3 tablespoons grated Parmesan cheese

instructions:

1. Preheat oven to 425°.
2. Coat a baking sheet with non-stick cooking spary.
3. Brush both sides of chicken with mayonnaise and sprinkle with salt and pepper.
4. Place Panko and basil in a zipper-close plastic bag, add chicken, one at a time, and shake to coat evenly with the crumbs.
5. Place chicken on prepared baking sheet. 
6. Place a tomato slice on the top of each, drizzle with the oil.
7. Sprinkle evenly with mozzarella and Parmesan.
8. Bake until chicken is cooked through and cheese is melted and bubbly, and starting to turn golden, about 18-20 minutes, depending on thickness of chicken breast.
9. Serve

Enjoy!