Chicken Parmigiano - Light?
My mom made some killer red sauce and I want to use it.  |
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I never even knew that it was fried! 
What I do, is pound the chicken breasts thin. Then, if I want some crisp to them, I'll sprinkle breadcrumbs (I use cornflakes) on it and then pan saute with Pam, to get the outsides brown and crunchy. Then, just transfer to your casserole dish and top with the red sauce (no cheese!) or I guess some light cheese would be okay. |
| That sounds good, Steph. I'll try that method. |
| You can always try going to cookinglight.com or foodnetwork.com and searching for light recipes there. They're a little more exact than my descriptions! |
| Your version is exactly how I've seen the "light" recipe except for those that also put a little red sauce under the chicken as well as over (along w/the cheese). Oh, and of course adding egg/milk to the chicken before the breading! |
Yeah, I've seen the egg/milk to the chicken too, but I was trying to lighten it even further. It would just make it more breading-style crispy I think. And I'd add the red sauce to the bottom of the pan too! See, I just leave out steps....  |
BTW, this turned out fabulously!! 
One chicken breast made enough for 3 meals for me.  I ate it twice yesterday and have enough left for lunch today.
THANKS!!  |
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