I don’t know about you, but I have been eating a lot of rich and hearty meals lately, and I have gained a few pounds from trying out all kinds of delicious recipes. So today, I bought an exercise bike, and I made a healthier lightened up Chicken Parmigiana.
This recipe is super easy with chicken tenderloins. Usually, in my original recipe for Chicken Parmesan, I have to flatten the chicken breast and or butterfly them open to be thin enough, but using chicken tenderloins, is so much faster and easier. I can cook this meal on a weeknight, and still get this on the table fairly quickly.
Here’s what you will need for Lightened up Chicken Parmigiana
8 chicken tenderloins
2 cups of homemade or jarred marinara sauce
1 cup of shredded mozzarella
3 egg whites
1 cup of Panko bread crumbs
1/2 cup of shredded Parmesan cheese
2 teaspoons Italian seasoning, divided
Salt and pepper
1 tablespoon olive oil
12 oz whole wheat spaghetti
Flat leaf Italian parsley for garnish.
And here’s the lowdown on how to make it:
Preheat oven to 425 degrees. Bring a large pot of water to a boil for pasta.
In a shallow dish, combine the Panko breadcrumbs, half the Parmesan, 1 teaspoon Italian seasoning, salt and pepper.
Beat egg whites in a separate shallow dish.
Dip the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
Heat the oil in a large pan on medium heat.
Add coated chicken tenderloins to pan, and cook 3-4 minutes on each side, until they are golden brown.
Place cooked chicken tenderloins in a 9 x 13 baking dish.
Pour marinara over the chicken.
Scatter the mozzarella and remaining Italian seasoning over chicken.
Place baking dish in oven for 12-13 minutes, until the cheese is golden, melted and bubbly.
Meanwhile, place pasta in boiling water and cook to directions on package.
Drain pasta, serve with chicken and garnish with chopped parsley.
Helpful tip:
Heating up the water for my pasta cooking on medium/low is the first thing I start with. That way, I can add the pasta to the boiling water as soon as I place the baking dish in the oven. I then put a timer on for about 14 minutes, and I make a quick salad in the meantime. Everything will be done when the timer goes off.
Eating healthier never tasted so good! This lightened up Chicken Parmigiana is now a weeknight favorite! I love it when I get to add a delicious and healthy meal to our regular meal menu. Print out the recipe below and let me know how this turned out for you.
Ingredients
- 8 chicken tenderloins
- 2 cups of homemade or jarred marinara sauce
- 1 cup of shredded mozzarella
- 3 egg whites
- 1 cup of Panko bread crumbs
- 1/2 cup of shredded Parmesan cheese
- 2 teaspoons Italian seasoning, divided
- Salt and pepper
- 1 tablespoon olive oil
- 12 oz whole wheat spaghetti
- Flat leaf Italian parsley for garnish
Instructions
- Preheat oven to 425 degrees. Bring a large pot of water to a boil for pasta.
- In a shallow dish, combine the Panko breadcrumbs, half the Parmesan, 1 teaspoon Italian seasoning, salt and pepper.
- Beat egg whites in a separate shallow dish.
- Dip the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
- Heat the oil in a large pan on medium heat.
- Add coated chicken tenderloins to pan, and cook 3-4 minutes on each side, until they are golden brown.
- Place cooked chicken tenderloins in a 9 x 13 baking dish.
- Pour marinara over the chicken.
- Scatter the mozzarella and remaining Italian seasoning over chicken.
- Place baking dish in oven for 12-13 minutes, until the cheese is golden, melted and bubbly.
- Meanwhile, place pasta in boiling water and cook to directions on package.
- Drain pasta, serve with chicken and garnish with chopped parsley.
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