chicken parm?

clrrrr
clrrrr Posts: 261 Member
edited September 2024 in Recipes
I am obsessed with chicken parmigiana and I'm wondering if anyone has a good skinny recipe for it. I'm thinking of altering the classic recipe with low-fat mozzarella, Fiber One breading, and egg whites. And Barilla Plus pasta with lots of sauteed vegetables mixed in to bulk it up (zucchini, spinach, onion, etc.). I don't really believe in sugar substitutes (so "sugar-free" tomato sauce or anything like that I wouldn't go for) but other than that I am open to any other suggestions!

Replies

  • blueeyedtraveler
    blueeyedtraveler Posts: 209 Member
    I found this one (I used this site all the time; just made some cookies from it!)

    http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html
  • NeverStopRunning
    NeverStopRunning Posts: 36
    The one posted above from skinnystaste.com is amazing. I made it last week and will be making it again soon.
  • clrrrr
    clrrrr Posts: 261 Member
    That looks great! I've never seen that site before; definitely going to check it out in the future (love the lack of extra-processed "diet" products in the recipe).
  • 500lbs2marathon
    500lbs2marathon Posts: 542 Member
    I make an awesome chicken parm (sometimes substitute with turkey cutlets)

    I use WW flour, low fat mozz, no sugar added Tomato sauce, Lightly fry on stovetop, then bake in the oven
  • jamie1888
    jamie1888 Posts: 1,704 Member
    I just top some chicken breasts with 1 string cheese and a bit of spaghettie sauce, sprinkle parmesan & broil to melt the cheese.. voila! With the sauce and cheese, I don't miss the breading.
  • photorific
    photorific Posts: 577 Member
    I like this even better than the real thing... For the sauce: tomato puree, minced garlic, basil. Place chicken breasts (season with s/p, no breading) in the bottom of an oven safe pan (make sure your pan is a couple inches deep). Top with the sauce and bake. Once they're done, top with mozzerella and/or parmesan (I just use parm), and put back in the oven to melt. Ta-da! :flowerforyou:
  • Losing2Live69
    Losing2Live69 Posts: 743 Member
    Use spaghetti squash instead of pasta. 8 ounces of spaghetti squash only has 44 calories and 10 carbs. 2 ounces of pasta has around 200 calories and about 36-41 carbs. Also, I don't think the no sugar added spaghetti sauces have artificial sweeteners in them. Make you own sauce with canned tomatoes. If you check the labels you can get crushed or diced potatoes with no sugar.
  • slybaby
    slybaby Posts: 125
    Topic: Chicken parm made my mouth water!!!

    I will check out the website someone suggested...yummy:)

    Gotta go get a glass of water...lol
  • Lisa0711
    Lisa0711 Posts: 1,405 Member
    I found one in Oxygen Magazine a while back and it tasted great! I have made it several times...
    I can't find it on their website, but another source typed it out:

    http://www.bodiesforperfection.com/blog/?p=90

    I already put the nutritional information in the database here, just look up "Oxygen Chicken Parmigiana."
  • kunibob
    kunibob Posts: 608 Member
    I absolutely love the Clean Eating version. Extremely filling:

    http://www.cleaneatingmag.com/Recipes/Recipe/Guiltless-Chicken-Parmesan.aspx

    I usually go a bit nuts with pepper & measure the herbs liberally, and the fresh basil really does make it taste better. (I tried with dried once and it wasn't as good.)

    The panko crust is soooooooooo gooooood!
  • patrick323
    patrick323 Posts: 43
    I didnt look at the recipe link one suggested but i mean...no chicken parm is chicken parm unless it's been fried. I dont see much sense in losing the appeal of a dish by trying to make it as healthy as possible and chicken parm isnt exactly light eating. But....no harm in it from time to time of course.

    I find it MOST important to pound the chicken breasts. I have a metal mallet with a rough side and a flat side. I pound them to about as thin as they will go before separating. Cut in portion sizes. I dip them in egg whites then cover in italian or panko bread crumbs. Fry in oil until golden and let them drain on paper towels. Put marina (homemade...of course :) ) in a casserole dish and line it with the chicken. I put some basil on top of the chicken underneath the cheese (parm, and mozz but the mozz will prob add on a lot of calories as well as frying) because if you top it, it might dry out. Cover it , bake it. Bam. Oh and, yes, the very expensive parm is much worth it.
  • _Jessica_
    _Jessica_ Posts: 216 Member
    I found this one (I used this site all the time; just made some cookies from it!)

    http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html

    Just checked out this site... wow! Im gonna make zuchini sticks tonight from it!
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