Unbelievably Easy Chicken Parmesan

Name: Unbelievably Easy Chicken Parmesan
Yield: makes 2 servings
Ingredients: 1 recipe Crouton Breaded Chicken (page 117); 1/4 cup low-fat marinara sauce (lower-sodium, if possible); 1/2 ounce (2 1/2 tablespoons) finely shredded reduced-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains); 1 teaspoon grated reduced-fat Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)

December 9, 2011

Rarely do I shock myself with how great a made-over dish can taste. I’m pretty realistic. Apple pie is pretty much an impossibility if I want it to taste like traditional pie and be lower in fat and calories because of all of the butter. There really is no substitute for butter in a traditional pie crust. I thought this dish would be an impossibility as well. But when we pulled the chicken out of the oven the first time, everyone in my test kitchen was shocked at how fattening it tasted. We knew it would be good, but we had no idea it would actually be great, especially given how much quicker it is than the traditional version! Just be sure you don’t overcook the chicken. If you do, not only will the chicken be dry, the breading will fall off.

Recipe notes

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