Grilled Chicken Parmigiano

Name: Grilled Chicken Parmigiano
Yield: serves 4
Ingredients: Nonstick olive oil cooking spray; 4 boneless, skinless chicken breasts (4 ounces each), trimmed of all fat, pounded thin; Salt and freshly ground black pepper; 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206) or store-bought low-fat marinara sauce; 1 cup drained canned whole plum tomatoes, roughly chopped; 1 cup roughly chopped fresh basil leaves; 1 cup shredded reduced-fat mozzarella cheese, such as Weight Watchers; 1 1/2 ounces (about 6 tablespoons) grated Parmigiano-Reggiano cheese; 1/2 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural

December 9, 2011

Chicken Parm is one of my all-time favorite dishes. It’s as much an American classic as a burger and fries or angel food cake. The good news is that Parmigiano-Reggiano cheese is made from skim milk to start with, so there is no need to replace it with “cheese food” or anything else that’s unsuccessfully impersonating the real thing. In this version, thin chicken cutlets are grilled and topped with reduced-fat mozzarella and then sprinkled with breadcrumbs just before finishing the dish for a crispy browned topping.

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