Light Chicken Parmesan

I love Italian food and I wish I didn't...carbs are not figure friendly!! I think between my husband and I we could really eat it at least 5 times a week! One of his favorite dishes is actually Chicken Parmesan. I saw this post on Erin's Food Files and was immediately drawn to it because it's a HEALTHY version!! I know what you all are thinking too...right Chicken Parmesan healthy?? But yes my friends that is the case, and very tasty too!! You know what else made this dish even more appealing? Upon reading Erin's post, I discovered that it is originally from Everyday Food!! Crazy right!?! Seriously this whole Everyday Food Magazine has changed my life...and my taste buds!! haha

This recipe called to only bread one side, BUT since you know it's "healthy" I couldn't resist breading both sides myself! But certainly feel free to only bread one. I am sure it would taste just as good, just not as crunchy! This meal was not a disappointment. I couldn't believe that a healthy Chicken Parmesan could taste THIS GOOD! It totally changed my outlook on the dish and in all honesty I don't think I would want to eat it any other way! All I have to say is look out Olive Garden, you ain't got nothing on Martha!! HAHA

Light Chicken Parmesan

(from Erin's Food Files, originally from Everyday Food)

2 slices whole-wheat sandwich bread, torn into pieces

1 tablespoon grated Parmesan cheese

1 teaspoon olive oil

Coarse salt and ground pepper

2 tablespoons all-purpose flour

1 large egg white

4 boneless, skinless chicken breast halves (6 to 8 ounces each)

3/4 cup shredded part-skim mozzarella (3 ounces)

1 can (28 ounces) whole peeled tomatoes in puree

1 garlic clove, minced

Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.

(I did both sides of my chicken here, but the original recipe calls for just one so that is what I posted, but feel free to coat how you like.) Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. (Mine took a little longer-like 20 minutes-I think my chicken breasts were a little thicker) Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.

Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

**Disclaimer-YES THIS WAS A LARGE PORTION!! BUT I HAD TO MAKE THE PICTURE LOOK GOOD!!! And no it was not consumed all in one sitting!!! LOL**