This Easy Baked or Air Fryer Chicken Parmesan made with chicken cutlets covered in seasoned breadcrumbs & topped with a homemade zero point marinara sauce and mozzarella cheese and baked to golden perfection- for an easy family meal- serve over pasta or enjoy as is!
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Ingredients
- 1 lb. chicken breasts or four (4 oz.) chicken cutlets
- 1/2 cup Progresso Italian-style bread crumbs
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- Pinch of pepper
- 1/4 cup egg beaters
- 1/2 cup zero point marinara sauce *see recipe in notes
- 1/2 cup reduced-fat mozzarella, shredded
Instructions
Oven Directions:
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Or place a wire rack on top of the baking sheet and spray the rack with nonstick spray. Set aside. If can’t find chicken cutlets at your local store, you may slice regular chicken breasts in half lengthwise to make 4 fillets total, if needed.
In a shallow bowl, combine the panko breadcrumbs, parmesan, garlic powder, oregano, salt & pepper.
In a separate small bowl, whisk the egg beaters. Dip each chicken fillet into the egg beater mixture then into the breadcrumb mixture, coating both sides well.
Transfer to the prepared baking sheet. Bake for 17-19 minutes then flip onto the other side and top each chicken with 2 Tbsp marinara sauce and 2 Tbsp mozzarella.
Return to the oven and bake an additional 5-7 minutes or until the cheese is melted and the chicken is cooked through.
Place under broiler for 2-3 minutes, if desired
Garnish with fresh parsley, if desired. Serve over pasta or eat as is. Store leftovers in an airtight container for up to 5 days in the fridge.
Air Fyrer Directions:
Preheat air fryer to 360 degrees. Spray bottom of the air fryer basket with non stick cooking spray.
If you don’t have chicken cutlets. Slice the regular chicken breasts in half lengthwise to make 4 fillets total, if needed.
In a shallow bowl, combine the panko breadcrumbs, parmesan, garlic powder, oregano, salt & pepper.
In a separate small bowl, whisk the egg beaters.
Dip each chicken fillet into the egg beater mixture then into the bread crumb mixture, coating both sides well.
Transfer to the prepared baking sheet.
Cook at 360 degrees for 6 minutes, flip and cook an additional 3 minutes.
Top each chicken breast with 2 tbsp of marinara sauce and 2 tbsp mozzarella cheese then continue cooking an additional 3 minutes.
Garnish with fresh parsley, if desired. Serve over pasta or eat as is.
Store leftovers in an airtight container for up to 5 days in the fridge.
Makes 4 servings
4 Points® per serving*points do not include pasta
Notes
Smartpoints: GREEN: 5 smartpoints per servings BLUE/PURPLE: 3 smartpoints per serving
Zero Point Marinara Sauce
2 ( 14 oz ) cans of HUNTS 100% NATURAL NO SALT ADDED DICED TOMATOES
3 cloves of garlic, minced
5-6 fresh basil leaves or 2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp minced dried onions
4 Tbsp fresh parsley or 1 Tbsp dried parsley
1 Tbsp kosher salt
1/4 cup to 1 cup tomato sauce, if desired
DIRECTIONS:
Place canned tomatoes, garlic cloves, fresh basil, and parsley into a blender or food processor, blend for about 30 seconds until pureed.
Place in a large sauce pan or dutch oven. Add minced dried onions, salt, and dried oregano. Stir until well combined.
Stir in tomato sauce for desired consistency.
Let the sauce simmer for ten minutes.
Use on pasta, spaghetti squash, pizza, ect.
NOTES:
For a thinner sauce: Add 1/4 to 1 cup tomato sauce.
For a thicker sauce: Whisk 1/2 tsp cornstarch with a little water. Pour into the simmer sauce and stir until well combined.
Add 2 tsp of zero point white granulated sugar substitute, for added sweetness.
Nutrition Information:
YIELD:
4
Amount Per Serving: CALORIES: 284TOTAL FAT: 6gSATURATED FAT: 2gCHOLESTEROL: 100mgSODIUM: 890mgCARBOHYDRATES: 15gNET CARBOHYDRATES: 13gFIBER: 2gSUGAR: 2gPROTEIN: 42g
