Lunch: Light Chicken Parmesan
Recipe by The Good Housekeeping Test Kitchen Eat this recipe when you're craving chicken parmesan at lunchtime. It's not heavy so it'll keep you awake and satisfied.
Ingredients
1/4 c. Italian-style breadcrumbs
1/4 c. grated Parmesan
4 thin-sliced chicken-breast cutlets (about 1 lb.)
1/2 tsp. salt, divided
1 pt. grape tomatoes, halved
nonstick cooking spray
2 oz. part-skim mozzarella, shredded
5 oz. arugula
1 tbsp. red wine vinegar
1 tsp. extra-virgin olive oil
Instructions
Combine Italian-style breadcrumbs and grated Parmesan. Arrange chicken breasts on foil-lined baking sheet; sprinkle tops with 1/4 teaspoon salt, then with crumbs, pressing to adhere. Arrange tomatoes around chicken; spray with cooking spray. Bake at 425 degrees F for 15 minutes.
Sprinkle cutlets with mozzarella; bake until cheese melts. Toss tomatoes with arugula, vinegar, olive oil and remaining salt. Serve salad with chicken.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
