A lighter take on Chicken Parmesan – chicken breasts are coated in nonfat Greek yogurt, then pressed into seasoned breadcrumbs and parmesan cheese. They are baked instead of fried but still have the delicious crunch and flavor of classic Chicken Parmesan.
Ingredients
- 6 thin chicken breast cutlets
- 1 cup bread crumbs
- 1/2 cup parmesan cheese
- 1/4 cup plain nonfat Greek yogurt
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian Seasoning
- 1/2 tsp pepper
- 1 jar of Rao’s marinara sauce
- 12 small slices of fresh mozzarella
- avocado oil spray
- fresh basil
- fresh parmesan cheese for garnish
Directions:
- Preheat oven to 375 degrees.
2. Place the chicken cutlets in a large bowl. Add in the greek yogurt and mix until the chicken is coated.
3. In another bowl, combine the bread crumbs, 1/2 cup parmesan cheese and seasonings.
4. Dip each piece of chicken into the crumb mixture and pat it to thoroughly coat both sides.
5. Place the coated chicken onto a greased baking sheet. *I like to use an air crisp baking tray to bake these.
6. Spray each piece with avocado oil spray and then bake for 15 minutes. Flip them over, spray them again and then bake another 10-15 minutes or until the internal temperature reaches 165 degrees. You can broil them for the last few minutes to get them nice and golden brown.
7. During the last 15 minutes of baking, pour the marinara sauce onto another greased, deep baking sheet. Place the fresh mozzarella slices on top and bake for about 15 minutes or until the cheese has melted.
8. Remove them both from the oven. Place the chicken onto a large platter and then carefully slide the sauce and cheese on top of all of the chicken.
9. Garnish with fresh, sliced basil and freshly shredded parmesan cheese.
Watch Me Make This Recipe ↓
Healthier Chicken Parmesan
Equipment
Ingredients
- 6 thin chicken breast cutlets
- 1 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup plain nonfat Greek yogurt
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1 jar Rao's marinara sauce
- 12 small slices fresh mozzarella
- fresh basil, sliced
- freshly shredded parmesan cheese
- avocado oil spray
Instructions
- Preheat oven to 375 degrees.
- Place the chicken in a large bowl and add in the Greek yogurt. Use your hand to mix it around and fully coat both sides of the chicken.
- In a separate bowl, mix together the bread crumbs, 1/2 cup parmesan cheese and the seasonings.
- Dip each piece of chicken into the bread crumb mixture and pat to coat each side. You will need to flip the chicken over once or twice to fully coat it.
- Place the chicken on a greased air crisp baking tray.
- Spritz each piece with avocado oil spray and then bake for 15 minutes.
- After the 15 minutes, flip each piece over, spritz with oil again and then bake another 10-15 minutes or until it reaches an internal temperature of 165 degrees.
- After you flip the chicken over, pour the jar of marinara sauce onto a greased baking sheet and then place the slices of mozzarella cheese on top. Bake for 15 minutes or until the cheese has melted.
- Remove the chicken and sauce from the oven. Place the chicken onto a large platter and then carefully pour the sauce all over the chicken.
- Garnish with the fresh, sliced basil and freshly shredded parmesan cheese and then enjoy!
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