Lower Cholesterol Chicken Parmesan Recipes

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CHICKEN PARMESAN - LOW FAT



Chicken Parmesan - Low Fat image

A quick, easy & healthy version of one of my favourites; I usually serve it alongside Recipe #56030 but it marries well with any pasta! I use Dee514's Recipe #38293 rather than a store-bought mix.

Provided by CountryLady

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
2 tablespoons low-fat Italian salad dressing
1/2 cup breadcrumbs
1 teaspoon italian seasoning mix
1 cup thick spaghetti sauce or 1 cup tomato sauce
1/4 cup grated parmesan cheese
1/2 cup grated low fat mozzarella

Steps:

  • Remove any clinging fat from the chicken and discard; wash and pat dry.
  • Lay chicken between sheets of waxed paper- I save cereal box liners for this purpose; gently pound with the fleshy part of your fist (or a meat mallet) to flatten slightly.
  • Rub all over with Italian dressing& let it sit while measuring out the remaining ingredients.
  • Combine bread crumbs and seasonings on a piece of wax paper.
  • Spray a large non-stick frying pan with cooking spray and place over medium heat.
  • When hot, dredge dressing coated breasts through the bread crumb mixture and sauté until golden, about 5- 8 minutes per side.
  • Spoon some spaghetti sauce on top of each breast, sprinkle with Parmesan& top with mozzarella; cover pan and continue to cook over medium heat until sauce is hot and cheese melts, about 3-5 minutes.

LOWER CHOLESTEROL CHICKEN PARMESAN



Lower Cholesterol Chicken Parmesan image

This is a recipe that I explored with in the kitchen. Its easy and no egg or oil is necessary. Don't worry you can't tell a difference in taste. Also, I usually serve this with a side of penne pasta in marinara sauce and garlic toast.

Provided by NidaWida

Categories     Meat

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 9

5 boneless chicken breasts
16 ounces tomato sauce (give or take a few ounces)
8 -10 ounces spaghetti sauce, bertolli works very well (slighty lower sugar than others)
2 1/2 cups of contadina Italian style breadcrumbs
1 teaspoon fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon oregano
1 teaspoon garlic powder
3/4 cup parmesan cheese
1 cup mozzarella cheese

Steps:

  • On a large flat plate pour tomato sauce. Pre-Heat the oven at 375°F.
  • On a large flate plate pour bread crumbs, oregano, garlic powder, and parmesan cheese. Make sure ingredients are blended together.
  • Take a piece of chicken breast and dip it into the tomato sauce. Flip until chicken is completely covered in sauce on both sides.
  • Remove the chicken from the sauce and dip into the bread crumb mix until the tomato sauce is completely covered.
  • Repeat with each piece of chicken.
  • Place Chicken on a baking pan. Preferably a broiler pan.
  • Bake for about 45min- 60 min until chicken breasts are thoroughly cooked and the coating is a golden brown. (Time depends on how size of chicken breast).
  • Pull pan out of oven and pour about 2 tablespoons of spaghetti sauce on breasts.
  • Generously distribute mozzerella over the breasts and top it with parsley flakes.
  • Place the pan back into the over for 5 minutes or until the cheese has completely melted.

Nutrition Facts : Calories 661.5, Fat 26.9, SaturatedFat 10.2, Cholesterol 123.7, Sodium 1566.7, Carbohydrate 52.6, Fiber 4.1, Sugar 12, Protein 50.4

A 20-MINUTE CHICKEN PARMESAN



A 20-Minute Chicken Parmesan image

Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.

Provided by Aleksa

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
1 egg
½ cup seasoned bread crumbs
2 tablespoons butter
1 ¾ cups pasta sauce (such as Barilla Napoletana®)
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
¼ cup chopped fresh parsley

Steps:

  • Press chicken breasts with the palm of your hand to flatten to an even thickness.
  • Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
  • Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
  • Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 26.1 g, Cholesterol 135.1 mg, Fat 15.8 g, Fiber 3.7 g, Protein 32.6 g, SaturatedFat 7.3 g, Sodium 929.1 mg, Sugar 10.8 g

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