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Low Fat Chicken Parmesan Mediterranean

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“Inspired by this low fat recipe, #98846, I changed it slightly to intrigue me! Thought came out very nice, true! Look forward to my first review!”
READY IN:
30mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. NOTE: I cut chivken breasts horizontally as I like thinner chicken breasts.
  2. RINSE chicken and pat dry; rub with Italian herbs.
  3. In bowl, combine breadcrumbs and feta cheese.
  4. NOTE: I used the back of a fork to break down feat cheese into much smaller pieces.
  5. DREDGE chicken breasts into breadcrumb mixture making sure both sides are coated.
  6. I used Health Griller (lightly sprayed)but you can also make this on the stovetop in a lightly oiled fry pan.
  7. COOK about 6 minutes until golden brown.
  8. Place chicken breasts on flat tray.
  9. Spoon canned tomatoes over top of chicken breast and cover with mozarella cheese; place under griller until tomato sauce is hot and cheese has melted
  10. NOTE: I used Canned tomatoes with Basil and Garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :).
  11. NOTE: Can heat up canned tomatoes or tomato sauce before you put it in the chicken -- I just spoon it out of the can for ease.
  12. NOTE: These freeze well.
  13. NOTE: Depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination.
  14. ENJOY!

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