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Lighter Chicken Parmigiana

 Lighter Chicken Parmigiana
A nicely seasoned breading coats the tender chicken breasts in this attractive entree. When I have extra time, I make my own herbed tomato sauce instead of using prepared spaghetti sauce. —Rhonda Schiel of Magnolia, Texas
4 ServingsPrep: 10 min. Bake: 35 min.


  • 1/2 cup dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup egg substitute
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded Parmesan cheese


  • In a shallow bowl, combine the bread crumbs, grated Parmesan cheese,
  • Italian seasoning, garlic powder and salt. In another bowl, beat egg
  • substitute. Dip chicken in egg substitute, then roll in crumbs.
  • Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake, uncovered, at 375° for 10 minutes. Turn chicken; bake for
  • 10 minutes. Pour spaghetti sauce over chicken; bake for 5 minutes.
  • Sprinkle with cheeses; bake 10 minutes longer or until chicken
  • juices run clear. Yield: 4 servings.
Nutritional Facts: One serving equals 412 calories, 15 g fat (5 g saturated fat), 88 mg cholesterol, 1,420 mg sodium, 32 g carbohydrate, 5 g fiber,

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Lighter Chicken Parmigiana (continued)

Nutritional Facts: 37 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.