I almost made lemon peppered chicken parmesan by accident tonight. That’s what flavor the panko bread crumbs were, and they were reduced price at the grocery store. Now, I know why. Ben said he would have been very disappointed if I had made it that way, he doesn’t like lemon and pepper together. A good thing, there were plain bread crumbs in the freezer. Rachel Ray suggests to keep them in the freezer for longer shelf life.
If you make this version of chicken parm, it is only 5 points per serving. They suggest 4 oz chicken breasts, that is a pretty small serving. I like to add noodles to mine or sometimes we will have it with french style green beans. This is our favorite Weight Watcher meal too. Thank you weight watchers for the awesome recipe.Print
1 pound(s) chicken breast, uncooked, boneless, skinless, (four 4 oz pieces), pounded thin
2 large egg white(s), lightly beaten
1 tbsp italian seasoning
1 tsp olive oil
1 1/2 cup(s) canned tomato sauce
1/2 cup(s) part-skim mozzarella cheese, shredded
1/2 cup(s) dried bread crumbs
1 Tablespoon grated parmesean cheese
Preheat oven to 350ºF. Coat an 8-inch square pan with cooking spray.
Dip chicken in egg whites, and turn to coat. Then mix bread crumbs with Italian seasoning and dip chicken in bread-crumb mixture; turn to coat thoroughly.
Heat oil in a large skillet; add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.
Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.