Chicken Parmigiana

Posted by Grandma Jeanne on February 3, 2011

1 large egg
1 tablespoon water
1/3 cup dried Italian bread crumbs
3 tablespoons parmesan cheese
Garlic powder to taste
1/8 teaspoon black pepper
1 pound uncooked boneless, skinless chicken breast (4 breasts, 1/4 pound each)

Preheat oven to 400 degrees.

Spray a 1-quart shallow baking dish with nonstick spray.

Beat the egg with the water in a shallow bowl.

Combine the breadcrumbs, cheese, garlic powder, and pepper in a bowl. Pour onto a sheet of wax paper.

Dip the chicken breasts first in the egg mixture and then lightly coat on both sides with the breadcrumb mixture. Shake off the excess. Place chicken pieces in the baking dish.

Bake until cooked through, golden, and crisp-edged, about 30 minutes. Check to make sure it doesn’t overcook.

One breast per serving.

Serve with marinara sauce.

5 WW plus points

Low Carb Rolled Mozzarella Chicken Recipe

Posted by Grandma Jeanne on November 12, 2010

12 ounce boneless chicken breasts
2 slices ham luncheon meat
2 ounces mozzarella
Crushed pork rinds
3 tablespoons grated Parmesan cheese

Preheat oven to 350.

Mix rinds and Parmesan.

Pound chicken breasts flat.

Sprinkle with salt, pepper, garlic, and onion powder.

Place 1/2 slice ham and some mozzarella on each breast.

Roll up and dip in rind-Parmesan mixture.

Place in baking dish seam down, and bake 20-25 minutes.