The original recipe is perfect as it is and you can find that here. I was nervous at the beginning when I saw this recipe because I saw WW and immediately assumed some of those calorie-cutting corners were going to mean a whole lot of bad stuff. Wrong. This is actually a pretty clean recipe and it stands really well on its own two feet just as written.
However, I can't make any recipe without adding my own twists, so though I use the LaaLoosh recipe as a base, the end result is slightly different. Feel free to do the same (or do this with an eggplant for my veggiesaurus readers!) or to stick to the original recipe. Either way, you really can't go wrong.
So, here it is:
{Chicken Parmigiana a la LaaLoosh...sorta}
Ingredients
2 large egg whites, lightly beaten
1 Tbsp of your favorite Italian seasoning for the breading and 2-3 additional Tbsps for the sauce
1 lb. of uncooked, boneless, skinless chicken breasts (thinly pounded)
1/2 tsp of kosher salt (or to taste)
1 tsp of extra virgin olive oil
1/2 cup of dried Italian bread crumbs
2-15 oz cans of tomato sauce
1/2 cup shredded mozzarella cheese
1 Tbsp shredded Parmesan cheese
Directions
- Preheat your oven to 350 degrees. Spray an 8-inch square baking dish with your favorite cooking spray (I've seen some recipes on Pinterest for making your own!)
- Place the egg whites in a small, shallow bowl. In another shallow bowl, mix the bread crumbs and Italian seasoning. Yes, I realize that you're adding Italian seasoning to bread crumbs that already have Italian seasoning. Trust me. It makes the dish explode with flavor and I've never been disappointed by my decision to do this.
- Place the chicken in egg whites and coat each breast evenly. Then, put the chicken in the bread crumb mix and evenly coat. You won't use anywhere near all of the bread crumbs called for in the recipe. Just discard the extra when you're through.
Try to ignore that these pictures are out of order. |
EVOO in a hot skillet? Best smell EVER. |
However, if your chicken looks like the top one on the right, you may have overdone it a little. It will still taste great. |
- Pour both cans of tomato sauce into a bowl. Add 2-3 tbsps of Italian seasoning and 1/2 tsp of kosher salt (again, you can season all of this to taste, so just adjust according to how you like it.) Mix that stuff around. Pour approximately 1/2 cup of the sauce mixture into the bottom of your prepared square baking dish. (Usually I do a little bit more than 1/2 cup...just eyeball it.)
I could eat it with a spoon. |
Chicken before top sauce has been added. |
Looking great and ready for the oven. |
Yeah, buddy. |
You will not believe the flavor and you will fight your spouse for the leftovers. (Okay, maybe that's just me.) It makes the best next-day meal. I also think this would be a great meal to serve to company to wow them with your cooking acumen. (Though, it truly couldn't be a simpler recipe!)
The LaaLoosh recipe says this is a 5 WW Point recipe per serving (I think that's old Points though) and I've calculated it at just over 300 calories per serving (with my changes). Not bad for how yummy it tastes and such low calories means you can have extra pasta...or seconds...
So, let me know how it goes.
Enjoy! Ciao!
Tomorrows dinner?. Yes please, and thank you!
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