Chicken Parmesan

Yesterday we went to the going away party for one of our pastors and his wife, from our church Terra Nova Church.  This pastor and his wife did our premarital counseling with us, and have been an integral part of the church since well before either of us started attending.  They are moving to a church in Florida and will be a great blessing and addition there, but will surely be missed here.

ready to cook

Yesterday I also made chicken parm for dinner.  The recipe was entitled “lightened-up chicken parmesan” but there wasn’t really anything light about it.  I’ve made chicken parm once before, which was a much healthier version, but last night’s was, well, amazing.  And amazing things tend to be slightly less healthy.  I realized that last time, I cut one large chicken breast in half, and since these ones were so large also, I could have easily done that again.


You might think my husband is lucky to have a wife that cooks homemade chicken parmesan…but really, I’m the lucky one, cuz I get to EAT homemade chicken parmesan.  Also, last night we watched I am Legend, because my husband loves that movie and wanted me to see it…but I realized about 1/4 into it, that I’d seen it before.  Oh well.

chicken parm

I’m not even going to tell you the WW points of this meal, and I “lightened” it up even more than the original blogger did…but I will say that if I had used half a chicken breast instead of a whole one, and served myself less pasta, it would have been far less…but hey, that’s what those extra points every week are for! 😉

full meal

Chicken Parmesan

-2 large boneless, skinless chicken breasts (next time, will cut one in half)
-1cu flour
-2 eggs, beaten
-1.5cu panko bread crumbs
-2tbsp italian seasoning (I used herbes de provence)
-2tbsp parmesan cheese
-2tbsp olive oil
-1cu tomato sauce (I usually buy the cheapest generic can – not chunky!)
-1cu shredded provolone/mozzarrella mix
-pasta of your choice (I used brown rice fusilli pasta)

-Set up 3 bowls: first, add the flour, second, add the beaten eggs, third, add the bread crumbs, italian seasoning, and parmesan cheese.
-Pound chicken to tenderize.
-Preheat skillet to medium heat. Add olive oil.
-Dip each chicken breast in flour, egg, then bread crumb mixture. Lay in pan and fry until golden brown (but not fully cooked!).
-In a baking dish, add 1/2 cup of tomato sauce on the bottom. Lay chicken breasts on top. Add remaining tomato sauce, and prov/mozz mix.
-Bake for 20 minutes. Tent with foil (be careful, the baking dish will obviously be hot), and bake for another 25 minutes.
-Serve with pasta (and salad – mine included baby spring greens, shredded carrot, sprinkle of parmesan cheese, and light dressing).


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