Baked Chicken Parmesan
Source of Recipe
Weight Watchers Slim Ways Chicken
Recipe Introduction
Makes 4 servings
5 points per serving
List of Ingredients
1/3 cup + 2 teaspoons plain dried bread crumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon black pepper
12 ounces skinless boneless chicken breasts, pounded thin
1 egg white, beaten
1 tablespoon + 1 teaspoon olive oil
2 cups sliced zucchini
1/2 cup diced onion
2 garlic cloves, minced
1 1/2 cups tomato puree
1/8 teaspoon crushed red pepper flakes
3/4 ounce grated Parmesan cheese
Recipe
Preheat oven to 425oF. Spray an 8" square baking pan with nonstick cooking spray. In gallon-size sealable plastic bag, combine bread crumbs and 1/4 teaspoon each of the salt, oregano, basil and black pepper; seal bag and shake to blend. Dip one chicken breast into egg white, turning to coat. Add to bag; seal bag and shake to coat. Place coated chicken breast on large plate; repeat, using remaining chicken breasts. In large nonstick skillet, heat oil; add coated chicken breasts. Cook over medium- high heat, 1 minute on each side, until lightly browned; transfer to prepared baking pan. Add zucchini to skillet; cook, stirring constantly, until golden brown. Arrange zucchini around chicken in pan. Add onion to skillet; cook, stirring constantly, until golden brown. Stir in garlic; cook 1 minute longer. Stir in tomato puree and crushed red pepper; bring mixture to a boil. Reduce heat; simmer 20 minutes, stirring occasionally. Stir in the remaining 1/4 teaspoon each salt, oregano, basil and black pepper. Pour tomato mixture over chicken and zucchini; sprinkle with cheese. Bake 15 minutes, until mixture is bubbling and chicken is cooked through.
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