Low Fat Chicken Parmesan Mediterranean

"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!"
photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:




  • 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!

Questions & Replies

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  1. PaulaG
    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.
  2. Jewelies
    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!


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