Best Lighter Chicken Parmesan With Simple Tomato Sauce Recipes

LIGHT CHICKEN PARMESAN

Steps:

• Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
• In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.
• Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
• Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes, flipping to the other side after 10 minutes.
• Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.
• Quick Tomato Sauce: Heat oil in a large saucepan over medium-high heat. Add garlic and cook for one minute, stirring constantly. Add tomatoes, red pepper flakes, and salt and heat until it comes to a boil. Remove from heat and stir in basil. Cover and set aside until needed.

LIGHTER CHICKEN PARMESAN

Steps:

• Preheat the broiler to medium. Bring a large pot of water to a boil.
• Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
• Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
• Add the pasta to the boiling water and cook according to the package instructions.
• Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
• Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

SKINNY EASIEST CHICKEN PARMESAN

Steps:

• In 1-quart saucepan, heat Tomato Sauce ingredients over medium-low heat. Simmer 5 to 7 minutes to combine flavors. Remove from heat; cover to keep warm.
• Heat 4-quart saucepan two-thirds full of water to boiling over medium-high heat. Add pasta; cook and drain as directed on package. Return to pan; add chicken broth, and toss to coat.
• Meanwhile, in large bowl, toss chicken, olive oil, salt and pepper.
• Heat 10-inch skillet over medium-high heat until hot. Add chicken; cook 2 to 3 minutes or until browned. Turn; cook 2 to 3 minutes to brown other side.
• Divide pasta among 4 plates. Sprinkle with basil. Top each with one-fourth of the chicken; drizzle with tomato sauce. Sprinkle with Parmesan. Serve immediately.