Those were the words spoken from the Hubs after his first bite. I have come to realize that you can pretty much make any dish diet friendly. I say pretty much, because, well lets face it, alfredo can not be diet-friendly. And some remakes are so-so, but some you can make that still taste delicious. My diet take on Chicken Parmesan happens to be one of those things.
I was going to make these without any breading, my friend Julie said it was sacrilege to do so. I had some whole wheat bread at home, so I toasted them up and made my own whole wheat/whole grain bread crumbs with the food processor.
I make my own marinara sauce because its so easy. Just saute up some onions & garlic. Then add tomato sauce, canned tomatoes & Italian seasonings (basil, oregano, parsley) bring to a simmer while you work with the chicken.
Trim the fat off the chicken. Next, dip the chicken breasts into egg beaters, then into a breadcrumb & Parmesan cheese mixture.
In a misto-prepared glass baking dish, pour some marinara sauce along the bottom. Place the breaded chicken in the pan. Cover the pan with foil and cook for about 30 minutes at 375. Remove the foil, pour remaining sauce over the chicken & top with mozzarella cheese. Put the dish back in the oven, uncovered for about 15 minutes.
I served this with whole wheat angle hair spaghetti. This will make its way back into the menus. It sort of sucks, b/c this is all the carbohydrates we can have for one day, but I think we will be able to handle soup & salad for lunch knowing this is going to be for dinner.