Quick BODYBUILDING Chicken Parmesan Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often cheaper while still melting well.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed cornflakes

Ground oats are healthier and gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and neutral in flavor.

Trim the fat off of 1.5 lbs (24 oz) of chicken breast and cut each piece in half.

Set the chicken pieces aside.

In a small bowl, mix together 2 extra large egg whites and 1 tablespoon of olive oil.

In a medium-sized bowl, combine 2/3 cup (60 g) of whole wheat breadcrumbs and 8 tablespoons (40 g) of grated Parmesan cheese.

Preheat the oven to 450°F (232°C).

Coat a baking sheet with non-stick cooking spray.

Place the chicken breast pieces onto the baking sheet.

Using a pastry brush, brush each chicken breast with the egg and olive oil mixture.

Dip each brushed chicken breast into the breadcrumb and Parmesan mixture, ensuring they are coated evenly.

If there's any leftover dry mix, distribute it evenly across the tops of the chicken breasts.

Coat the tops of each chicken breast with non-stick cooking spray before baking.

Bake in the preheated oven at 450°F (232°C) for 20 minutes.

After 20 minutes, take the chicken out and flip them over.

Evenly distribute 1/2 cup (123 g) of pasta sauce across the tops of the chicken breasts.

Sprinkle 3/4 cup (84 g) of reduced fat mozzarella cheese on top of the pasta sauce.

Return the chicken to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted.

Remove from the oven and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens