Lighter Baked Hen Parmesan

This submit is sponsored by Shenandoah Valley Natural.

I really like conventional consolation meals—the sort of meals you discover on the menu on the nook diner, and even higher, the sort of meals my mother used to make on Sunday afternoons. It’s no shock to me that my hottest recipes are lighter variations of all my favorites: eggplant parmesan, honey barbecue meatloaf, and excellent mashed candy potatoes!

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lighter_baked_chicken_parmesan_-3-680x454 Lighter Baked Hen Parmesan

Hen Parmesan is a particular consolation meals and a real crowd-pleaser. To make one of the best lighter model, I’ve two secrets and techniques.

#1: It’s essential to think about the standard of the hen itself and the tactic of cooking. On this case, we’re baking the hen as an alternative of pan-frying it

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This Shenandoah Valley Natural hen breast that I used for my lighter baked hen parm is ideal. These are hand-reduce premium items of skinless, boneless, hen breast that you need to use straight from the package deal. They’re natural, free vary, and one hundred% farmer-owned hen. You’ll be able to even enter the FARM ID they supply on every package deal (mine was CLAY) at SVORGANIC.COM to see what farm your hen got here from, in the event you’re curious.

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The second secret is that I solely bread ONE SIDE—the highest—of the hen, identical to I do with my wholesome baked eggplant parm! The hen nonetheless will get good and crispy within the oven and you continue to get to benefit from the style and texture of breading, however with out all the additional energy and carbs. And because you’re including sauce and cheese on prime, I don’t assume you’ll miss somewhat breading anyway. This lighter recipe clocks in at 335 energy or four Weight Watchers Freestyle Factors per serving!

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Lighter Baked Hen Parmesan (four WW Factors!)

lighter_baked_chicken_parmesan_recipe-1 Lighter Baked Hen Parmesan


  • 1 ¼ to 1 ½ kilos Shenandoah Valley Natural boneless, skinless hen breasts&#thirteen;
  • ¼ teaspoon salt
  • 1 giant egg&#thirteen;
  • ⅓ cup Italian-seasoned panko bread crumbs&#thirteen;
  • 2 tablespoons grated Parmesan cheese&#thirteen;
  • 1 teaspoon garlic powder&#thirteen;
  • Cooking oil spray&#thirteen;
  • 1 cup retailer-purchased or selfmade marinara sauce&#thirteen;
  • three ounces low-moisture mozzarella cheese, shredded (three/four cup)&#thirteen;
  • Recent basil, chopped, for serving


  1. Preheat the oven to 425 levels F. Line a baking sheet with parchment paper or aluminum foil.
  2. Place one hen breast on a chopping board and punctiliously slice it in half lengthwise, creating 2 very-skinny hen cutlets. Repeat with the second hen breast. Season the hen throughout with with salt.
  3. Flippantly beat the egg in a large, shallow bowl.
  4. In a separate broad, shallow bowl, use a fork to stir collectively the bread crumbs, Parmesan cheese, and garlic powder.
  5. First, dip one hen cutlet within the egg, turning to coat each side. Subsequent, dredge the hen (just one aspect although!) within the bread crumb combination, urgent to coat that aspect properly. Place the hen cutlet crumbs-aspect-up on the lined baking sheet and repeat with the remaining hen cutlets.
  6. Bake for 20 minutes.
  7. Take away the pan from the oven and spoon 2 tablespoons (as much as ¼ cup, relying in your choice!) of tomato sauce onto every hen cutlet, then sprinkle the tops evenly with the mozzarella cheese. Return the pan to the oven for four to five minutes, till the cheese is melted.
  8. Sprinkle the tops with recent basil and serve together with your favourite pasta or zucchini noodles!

Vitamin Info & Notes:

Vitamin info per serving:
Energy 335, Complete Fats 11g, Saturated Fats: three.5g, Sodium 607mg, Carb 7g, Fiber 1g, Sugars 1.8g, Protein 48g
four Weight Watchers Freestyle Factors


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