In a Casserole Dish
Crispy Chicken Parmesan Casserole
2 tablespoons reduced-fat mayonnaise
1 large egg white
16 multigrain club crackers, finely crushed (about ½ cup crumbs)
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
4 (1/4-pound) chicken cutlets
8 tablespoons fat-free marinara sauce
8 tablespoons shredded part-skim mozzarella cheese
1 Preheat oven to 425°F. Spray 7 x 11-inch baking dish with nonstick spray.
2 Whisk together mayonnaise and egg white in shallow bowl or pie plate. Mix together cracker crumbs, Parmesan, and parsley on sheet of wax paper.
3 Dip 1 cutlet into mayonnaise mixture, then coat with crumb mixture, shaking off excess. Place cutlet in prepared baking dish. Repeat with remaining cutlets.
4 Top each cutlet with 2 tablespoons of marinara sauce and 2 tablespoons of mozzarella. Bake until chicken is cooked through and cheese is melted and bubbly, about 12 minutes.
PER SERVING (1 chicken cutlet): 370 Cal, 13 g Total Fat, 4 g Sat Fat, 2 g Trans Fat, 72 mg Chol, 630 mg Sod, 27 g Carb, 3 g Sugar, 2 g Fib, 31 g Prot, 155 mg Calc.
HEALTHY EXTRA
Round out your meal with steamed kale, mustard greens, or beet greens—delicious ways to include antioxidants and vitamins in your diet.