Baked Chicken Parmesan with Spaghetti Squash
Nothing says comfort like Chicken Parmesan. Breaded chicken is already a weakness of mine so when you slather it in savory flavorful tomato sauce and melted mozzarella cheese, you seriously steal my heart in the most amazing way.
As much as I love the incredible deliciousness of Chicken Parmesan, my hips and waist aren’t always the biggest fans. I have found new ways to lighten this dish up without sacrificing the amazing flavor I love about it. I started with the insanely amazing BHG recipe for Chicken Parmigiana. This recipe was perfect to adapt because it was quick and easy and already had a lighter tomato component made with diced tomatoes instead of a full bodied tomato marinara sauce.
I decided a few slight changes would make this dish not only incredibly health conscious but also less involved as well. I made the following revisions to the recipe:
- I add 1/4 cup of panko bread crumbs to the chicken coating and omitted the olive oil.
- Instead I coated the chicken then sprayed both sides of each chicken half with non-stick olive oil spray and baked them at 425 degrees for 15-25 minutes (adjust according to the thickness of your chicken) until cooked through.
- I used low-fat mozzarella cheese in this recipe as well.
- Finally, instead of placing my chicken on a bed of carb loaded pasta, I replaced with baked spaghetti squash for an even lighter meal.
The end result was a meal I could definitely make time and time again, especially during busy weeks when work is taking over. My husband LOVED it, and he definitely has had his share of chicken parm from the best Italian restaurants around. His seal of approval was just the stamp I needed. This may be lightened up, but it certainly doesn’t lose an ounce of flavor. It will become a favorite of yours for years to come.