Lighter Baked Chicken Parmesan (4 WW Points!)

🧂 Ingredients

• 1 ¼ to 1 ½ pounds Shenandoah Valley Organic boneless

  skinless chicken breasts
• ¼ teaspoon salt
• 1 large egg
• ⅓ cup Italian-seasoned panko bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• Cooking oil spray
• 1 cup store-bought or homemade marinara sauce
• 3 ounces low-moisture mozzarella cheese

  shredded (3/4 cup)
• Fresh basil

  chopped, for serving

Instructions

• 1 Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or
  aluminum foil.
• 2 Place one chicken breast on a cutting board and carefully slice it in half
  lengthwise, creating 2 very-thin chicken cutlets. Repeat with the second chicken
  breast. Season the chicken all over with with salt.
• 3 Lightly beat the egg in a wide, shallow bowl.
• 4 In a separate wide, shallow bowl, use a fork to stir together the bread crumbs,
  Parmesan cheese, and garlic powder.
• 5 First, dip one chicken cutlet in the egg, turning to coat both sides. Next,
  dredge the chicken (only one side though!) in the bread crumb mixture, pressing
  to coat that side well. Place the chicken cutlet crumbs-side-up on the lined
  baking sheet and repeat with the remaining chicken cutlets.
• 6 Bake for 20 minutes.
• 7 Remove the pan from the oven and spoon 2 tablespoons (up to ¼ cup, depending on
  your preference!) of tomato sauce onto each chicken cutlet, then sprinkle the
  tops evenly with the mozzarella cheese. Return the pan to the oven for 4 to 5
  minutes, until the cheese is melted.
• 8 Sprinkle the tops with fresh basil and serve with your favorite pasta or
  zucchini noodles!

Nutrition Info