Chicken Parmesan

One of my husband's favorite meals when we dine out is Chicken Parmesan and spaghetti. After reading "Cook this, Not that" and seeing that Romano's Macaroni Grill Chicken Parmigiana is 850 calories and that I can cook it my self with only 340 calories, I just had to try it.
It was surprisingly simple. The best compliment was that hubby said it was better than our local diners that we frequent. Yay. Thank you hubby.

Recipe calls for:
4 boneless chicken breasts
1/2 tsp salt
1/2 tsp pepper
2 egg whites lightly beaten
1 cup bread crumbs ( I used Panko with jalapeno)
2 tbs grated Parmesan
1/2 Tbs dried Italian seasoning
1 TBS olive oil
1 cup tomato sauce
4 oz shredded part skim mozzarella
fresh basil leaves

Preheat broiler. Cover chicken with plastic wrap or parchment Paper (paper much easier) and pound the chicken until it is uniformly 1/4" thick. Season with salt and pepper. (I mixed the pepper and salt. I thought it was way to much pepper and I had some left over.)

Place the egg whites in a shallow bowl. (I used a pie pan)
Mix the bread crumbs, Parmesan, and Italian seasoning on a large plate (Again, I used another pie plate)

Dip each breast into the egg white to coat both sides and then into the crumb mixture patting the crumbs so they fully cover the chicken

Heat the oil in a large skillet or saute pan over medium heat.
Oops. Totally missed that part. I put in regular cooking oil and put in enough to reach the chicken thickness 1/2 way.

Cook for two to three minutes before turning. Crust should be deep brown and crunchy.

Cook another 2 - 3 minutes.

Transfer chicken to a baking sheet. (I covered the cooking sheet with tinfoil and sprayed it with Pam) Spoon tomato sauce over the chicken pieces. Top with mozzarella cheese. (It was not have enough cheese. I only covered three pieces) Place the tray under the broiler for 2 to 3 minutes until cheese is fully melted and bubbly. Serve garnished with basil. (I didn't do that)

I'm sure the total calories the way I cooked it was a bit higher since I didn't use the olive oil. Plus I served it with spaghetti. The book "Cook this Not that" has a section about pasta that I need to read closer (translated actually pay attention and read).

All in all, the Chicken Parmesan was a hit and I give it three thumbs up.

On a side note, I used a hand shredder from Pampered Chef that I also recommend. You can get the little measuring cup (sold separately) It is perfect when you only need a specific amount of cheese shredded. I was able to pull the mozzarella right out of the fridge to shred with no need to worry about it jamming the machine or breaking apart.

Can't wait for the next recipe.