As I mentioned in my last post this week is pasta week. The second great Weight Watcher recipe that I tried was the Weight Watcher Chicken Parmigiana. After making this recipe, I must say it probably one of my favorite recipes. The meal was so delicious and only 7 points for the piece of chicken and sauce.
For the recipe you will need:
3 spray olive oil cooking spray
1 pound uncooked boneless skinless chicken breasts
2 egg whites (lightly beaten)
½ cup dried plain bread crumbs (I used Italian Seasoned bread crumbs)
1 Tbsp Italian seasoning (since I used Italian Seasoned bread crumbs I didn’t use this)
½ tsp table salt, or to taste
1 tsp olive oil
1 ½ cup canned tomato sauce
½ cup shredded part-skim mozzarella cheese (I used fat free)
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF. Coat a large baking pan with cooking spray.
Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness.
Place egg whites in a shallow bowl. In another shallow bowl, combine bread crumbs with Italian seasoning and salt.
Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.
Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side (cook chicken in batches if necessary).
Pour 1/2 cup of sauce into prepared baking dish; place chicken in pan in a single layer.
Pour remaining sauce evenly over chicken.
Sprinkle with both cheeses.
Bake until chicken is cooked through and cheese is bubbly, about 25 minutes. Yields 1 piece of chicken per serving. I served the Weight Watchers Chicken Parmigiana over whole wheat pasta (making the point total 11 points).