Low Fat Chicken Parmesan Mediterranean

READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: I cut chivken breasts horizontally as I like thinner chicken breasts.
  • RINSE chicken and pat dry; rub with Italian herbs.
  • In bowl, combine breadcrumbs and feta cheese.
  • NOTE: I used the back of a fork to break down feat cheese into much smaller pieces.
  • DREDGE chicken breasts into breadcrumb mixture making sure both sides are coated.
  • I used Health Griller (lightly sprayed)but you can also make this on the stovetop in a lightly oiled fry pan.
  • COOK about 6 minutes until golden brown.
  • Place chicken breasts on flat tray.
  • 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
  • NOTE: I used Canned tomatoes with Basil and Garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :).
  • 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.
  • NOTE: These freeze well.
  • NOTE: Depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination.
  • ENJOY!
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