An Italian classic lightened up. Baking the chicken cutlet as opposed to frying really lightens up the dish while still remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side.
This recipe is from the archives which first made its appearance back in 2009. I decided to update the photo because my photo skills were lacking back then.
We all love this dish in my home, it’s perfect for a weeknight yet good enough to serve to company. This is also how I bake my chicken cutlets if you want it without the cheese and sauce. Kid friendly and delicious; make this tonight!!
Baked Chicken Parmesan
Gina’s Weight Watcher Recipes Servings: 8 •
Serving Size: 1 piece •
Points+: 6 pts •
Smart Points 5 Calories: 251 •
Fat: 9.5 g • Protein: 31.5 g • Carb: 14 g • Fiber: 1.5 g • Sugar: 0 Cholestr: 14 mg
Ingredients: 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8 3/4 cup seasoned breadcrumbs (I used whole wheat)