Low Fat Chicken Parmesan Mediterranean

Total Time
Prep 20 mins
Cook 10 mins

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!

Ingredients Nutrition


  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!
Most Helpful

I cut the recipe down to 4 servings. Instead of cutting the chicken horizontally, I flattened the breasts with a mallet and then cut in half. This is possibly the fastest and best tasting low fat chicken Parmesan recipe I have tried. It was served with Mediterranean style roasted veggies for a wonderful meal.

PaulaG May 07, 2008

Mickey, we absolutely loved this easy to make chicken parmesan. It's so full of flavour and extra special with the feta cheese. Well done on a great recipe!

Jewelies January 05, 2008