weight watchers chicken parmesan
homemade marinara smothers a chicken breast encrusted in a bread crumb and parmesan mixture
Prep Time20 minutes mins
Cook Time25 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 2
Author: Drizzle
- 1 large chicken breast
- 1/2 cup panko breadcrumbs
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup parmesan cheese shaved or grated
- 1 cup tomatoes crushed and sieved
- 1 white onion
- 1 tbsp crushed garlic
- 1 handful fresh basil
- 1 tsp olive oil (or oil of choice)
Preheat the oven to 375F. Line a metal baking dish with baking paper. Slice the chicken in half by placing your hand on the top and slice horizontally through the center of the breast.
Mix the panko breadcrumbs with the paprika, garlic powder, onion powder, salt and pepper together in a bowl. Place each of the chicken pieces into the crumb, pressing down to ensure the crumb has stuck evenly.
To make the sauce, brown the onion in a small saucepan and add the tomatoes and garlic. Turn the heat down to a simmer and cook for 15-20 minutes until thick and saucy. Spread half in an oven dish.
Heat a large frypan over a medium-high heat and add the oil. Heat until shimmering them add the chicken breasts. Cook 3-4 minutes until the crumb is golden. Flip and cook the other side for 1-2 minutes. Remove from pan and place on top of tomato sauce. Top with remaining sauce.
Sprinkle with cheese and bake for 15 minutes, checking for doneness with a sharp knife.
Remove from the oven and allow to sit 5 minutes before serving with a garden salad.
- Recipe is 6 weight watchers points per serving
Serving: 0.5chicken breast | Calories: 244kcal | Carbohydrates: 17g | Protein: 23g | Fat: 9g | Saturated Fat: 2.8g | Cholesterol: 61mg | Sodium: 639mg | Potassium: 710mg | Fiber: 4.4g | Sugar: 7.5g | Calcium: 193mg | Iron: 2.8mg