WW Chicken Parmigiana

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

3 spray(s) Olive oil cooking spray

1 pound(s) Uncooked skinless boneless chicken breast; four 4-oz pieces

2 item(s) Egg whites; lightly beaten

½ cup(s) Dried plain breadcrumbs

1 Tbsp Italian seasoning

½ tsp Table salt; or to taste

1 tsp Olive oil

1 ½ Canned tomato sauce; cup (s)

½ cup(s) Part skim mozzarella cheese; shredded

2 Tbsp Grated Parmesan cheese

1 Tbsp Fresh basil

Instructions

Preheat the oven to 350°F. Coat a large baking pan with cooking spray.

Place the chicken between two sheets of wax paper; using a rolling pin, pound the chicken to 1/4-inch thickness.

Place the egg whites in a shallow bowl. In another shallow bowl, combine the bread crumbs with Italian seasoning and salt. Dip the chicken in egg whites; turn to coat. Then dip the chicken in the bread crumb mixture; turning to coat it thoroughly.

Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add the chicken and cook until it's lightly browned and no longer pink in the center, about 4 minutes per side (cook the chicken in batches, if necessary).

Pour 1/2 cup of sauce into the prepared baking dish; place the chicken in the pan in a single layer. Pour the remaining sauce evenly over the chicken; sprinkle with both cheeses. Bake until chicken is cooked through and cheese is bubbly, about 25 minutes. Garnish with basil.

Serving size: 1 piece of chicken.