The spaghetti on which chicken parmesan is served is the largest issue, even if it's the size of a Frisbee, fried in oil, and smothered with cheese. So we serve chicken parm with garlicky spinach instead of pasta:
It saves calories, enhances nutrition, and adds a punch that complements juicy chicken. We sprinkle the bird in Japanese-style bread crumbs (which crisp better than regular ones) and bake it till golden brown, saving you time and calories from frying.
INGREDIENTSExtra-large egg
2-cup panko crumbs
1/4 cup grated Parmesan cheese
1-tsp olive oil
1 tsp Italian seasoning
Salt and black pepper to taste
Pound 4 small boneless, skinless chicken breasts (6 ounces each) to a consistent thickness of 1/3 inch.
Heat 1 1/2 cups tomato sauce (homemade or jarred),
1/2 cup shredded mozzarella cheese
Lemon-garlic spinach
Heat the oven to 400°F.
Beat the egg in a small bowl.
In a shallow dish (a pie pan works well), mix the bread crumbs, Parmesan, olive oil, Italian seasoning, and a couple liberal pinches of salt and black pepper.
Bake until the chicken is crisp and the bread crumbs are golden brown, about 12 minutes.
Set the oven to broil after removing the chicken.
Cover each breast with a generous amount of tomato sauce and mozzarella.
Place on the middle rack of the oven and broil for 3 minutes to melt and bubble the cheese.
If desired, serve chicken over spinach with more tomato sauce.
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