Chicken Parmesan


I am trying to eat more of a mediterranean diet so we have been eating a lot more fish lately.  Since Bernie said he would like a break from trying new recipes, we had chicken tonight.  This recipes is one of my creations, or as Bernie said, a “Megan Original.”

Chicken Parmesan

2 chicken breasts
1/4 cup fiber one cereal (original)
1 slice whole grain bread, toasted
2 tsp parmesan cheese, grated
1/4 cup egg substitute
One 8-oz can of Hunt’s tomato sauce
1/4 tsp italian seasoning

Place fiber one and toasted bread in a food processor or blender and grind to a breadcrumb-like consistency. Mix in the parmesan cheese. Dip each chicken breast in the egg substitute before coating with fiber one mixture. Place in pan sprayed with cooking spray over medium heat and cook until brown on both sides. Mix italian seasoning and tomato sauce together. Pour tomato sauce mixture over chicken in the pan and simmer over low heat until chicken is no longer pink in the center. Serve with your favorite veggies!

Makes 2 servings

Per serving (approximately): 235 calories, 3g fat, 0.8g sat fat, 67mg cholesterol, 272mg sodium, 22.5g carbohydrates, 6.4g fiber, 33.7g protein


3 responses »

  1. megan this looks sooooo good! i think i am going to try and make it gluten free… tonight! i’ll let ya know how it goes. thank you for the inspiration!! ❤ ya!

  2. to make this GF i used 1 1/2 slices of brown rice bread (not frozen and corn flakes. i didn’t have a blender or food processor so I crunched it up myself. the bread was better not toasted (tried it both ways) because it crumbles easier that way. i also added some garlic powder and Italian seasoning to the batter. two thumbs up on this one! tim and i both liked it and will cook it again. 🙂 i’ll post pictures on my blog soon! 🙂

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