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Slim Chicken Parmesan

August 2009
Slim Chicken Parmesan

by 55 people

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Cut this checkered-tablecloth specialty down to size.

Makes: 4 servings

Prep: 10 mins

Cook: 20 mins

  • 8 ounces whole wheat penne pasta
  • 4 5 ounces skinless, boneless chicken breast halves
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/3 cup dry red wine
  • 1 28 ounce can  chopped tomatoes
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 1/3 cup grated parmesan cheese
  • 1/3 cup finely chopped flat-leaf parsley
  1. In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.
  2. Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
  3. In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.
  4. Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.
  • Browning chicken in a little olive oil rather than breading and deep-frying cutlets means fewer carbs and less fat.
  • Whole wheat pasta and a scaled-back portion size, add fiber and reel in runaway calories.
  • Fresh parsley, tomatoes and red wine create an authentic Italian flavor, so you need less mozzarella.