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Grilled Chicken Parmigiano by

Source: Rocco Dispirito


Cooking spray
4 boneless, skinless chicken breasts
Salt and freshly ground pepper
2 cups low-fat marinara sauce
1 cup drained canned whole plum tomatoes, roughly chopped
1 cup roughly chopped fresh basil leaves
1 cup shredded reduced-fat mozzarella cheese
1 1/2 oz grated parmigiano-reggiano cheese
1/2 cup panko breadcrumbs


Preheat the oven to 400. Lightly spray a 9x13-inch glass baking dish with olive oil spray, and set it aside.
Heat a grill or grill pan over high heat. Season the chicken with salt and pepper to taste. When the grill is hot, spray the chicken lightly with olive oil spray. Grill until just cooked through, about 1 1/2 minutes per side.
Spread a little less than half of the marinara sauce over the bottom of the prepared baking dish. Lay the grilled chicken breasts on otp of the sauce. Spoon the remaining marinara sauce over the chicken; scatter the chopped tomatoes over the top. Spirnkle with 1/2 cup of the chopped basil, the mozzarella, and the Parmigiano-reggiano.
Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes. Sprinkle the panko and remaining basil on top and serve.

Servings: 4

Nutrition Information (per serving):
Calories 332
Fat 9.3 g
Cholesterol 91 mg
Sodium 767 mg
Carbohydrates 20
Fiber 3 g
Protein 39 g

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