Rarely do I shock myself with how great a made-over dish can taste. I’m pretty realistic. Apple pie is pretty much an impossibility if I want it to taste like traditional pie and be lower in fat and calories because of all of the butter. There really is no substitute for butter in a traditional pie crust. I thought this dish would be an impossibility as well. But when we pulled the chicken out of the oven the first time, everyone in my test kitchen was shocked at how fattening it tasted. We knew it would be good, but we had no idea it would actually be great, especially given how much quicker it is than the traditional version! Just be sure you don’t overcook the chicken. If you do, not only will the chicken be dry, the breading will fall off.
Recipe information
Yield
makes 2 servings
Ingredients
Preparation
Step 1
Follow the directions for the Crouton Breaded Chicken, using fat-free Italian or Caesar-seasoned croutons instead of the herb-seasoned ones if you can find them (if you can’t, the herb-seasoned ones are a great second choice). During the last 2 minutes of baking, top each chicken breast with half of the sauce, half of the mozzarella, and half of the parmesan. Bake until the sauce is warm, the cheese is melted, and the chicken is cooked through. Serve immediately.
nutrition information
Step 2
Each serving has:
Step 3
Calories: 228
Step 4
Protein: 31g
Step 5
Carbohydrates: 14g
Step 6
Fat: 3g
Step 7
Saturated Fat: <1g
Step 8
Cholesterol: 70mg
Step 9
Fiber: 1g
Step 10
Sodium: 419mg
