Healthier Chicken Parmesan
This recipe offers a healthier twist on Chicken Parmesan by using nonfat Greek yogurt and baking instead of frying. Thin chicken cutlets are coated in a mixture of yogurt, breadcrumbs, and parmesan, then baked until crispy. Topped with marinara sauce and mozzarella, the dish is garnished with fresh basil and parmesan.
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Servings: 6
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!
Notes
*This recipe contains an affiliate link.