Are we wrong when we say that pretty much EVERYONE loves chicken parmesan? Yeah, we didn’t think so! But we also know that it can be a project to make and a terror if you’re trying to eat healthier. So we’ve come up with yet another gem for you to have on-hand in your repertoire of one-skillet recipes. Introducing the super fabulous SkinnyMs. One-Skillet Chicken Parmesan!
It’s tasty. It’s easy. And it’s not quite as scary in the calories department as this dish has the traditional potential to be. Weighing in at only 357 calories per serving, our one-skillet chicken parmesan is a SkinnyMs. red carpet nominee. Use low-fat mozzarella cheese and boneless, skinless chicken breasts to cut out the unnecessary calorific nonsense you’d retain with full-fat cheese and fried chicken. Trust us, the flavor is still sensational and you’ll feel much better about yourself after the SkinnyMs. chicken parmesan than you would after most restaurant versions! So what are you waiting for? DIG IN. 😉
Yields: 4 servings | Calories: 357 | Total Fat: 19 g | Saturated Fat: 8 g | Trans Fat: 0 g | Sodium: 716 mg | Cholesterol: 106 mg | Carbohydrates: 8 g | Fiber: 1 g | Sugars: 2 g | Protein: 37 g | SmartPoints: 10
- 4 (4-6 ounce) boneless, skinless chicken breasts
- 3/4 cup low fat mozzarella cheese
- 3/4 cup parmesan cheese
- 1/2 cup panko bread crumbs, whole wheat preferred
- 1 cup (half a pint) halved cherry tomatoes
- 1-1/2 tablespoons olive oil, divided
- 1/4 cup loosely packed basil leaves for garnish, optional
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Using a mallet or the bottom of a wide jar or glass, pound the chicken breasts to an even thickness. Chicken can be lined up and a layer of plastic wrap can be placed on top before pounding.
Salt and pepper both sites of each chicken breast.
Place a broiler-safe sauté pan with 1 tablespoon olive oil over medium heat on the stovetop. Make sure the bottom of the whole pan is coated with the olive oil. Salt and pepper the chicken on both sides.
Add the chicken breasts to the pan. Cook for 1 minute to get golden on the bottom. Turn the breasts over and turn the heat to low.
Cover the pan with a tight fitting lid. Cook for 10 minutes (check time). Do not remove the lid while cooking. After 10 minutes, remove the pan from the heat, still covered, and allow to sit for 10 additional minutes.
Make sure there is no pink in the middle of the breasts or that a meat thermometer reads 165 degrees F when inserted in the center.
Top chicken breasts first with mozzarella or swiss cheese and tomatoes, then with parmesan, and last with panko. Add cherry tomato halves around the chicken.
Drizzle the tops with the remaining olive oil and sprinkle with salt and pepper.
Place under the broiler for one to two minutes, just until the cheese is melted and the top is golden. Tear basil leaves and sprinkle over the dish to serve, if desired. Enjoy!