Weight Watchers Chicken Parm

Date Attempted: December 2016

Recipe Number: 44

Only 5 sp for chicken Parmesan — what kind of madness is this? This is a lighter take on a traditional chicken Parmesan and it is amazing. I modified the original recipe on the website from using veal to chicken but I’m sure either would be great.  Unfortunately it was eaten far too quickly to take pictures.

link:ww chicken parmigiana

Remi’s Recipe (modified from Weight Watchers)

Serves: 4

  • Ingredients
  • spray olive oil cooking spray
  • pound uncooked boneless skinless chicken breast(s), four 4-oz pieces
  • egg whites, lightly beaten
  • 1cup dried plain breadcrumbs
  • Tbsp Italian seasoning
  • 1 tsp red pepper
  • 1tsp table salt, or to taste
  • 1 Tbsp onion powder
  • tsp olive oil
  • 1 Tbsp garlic powder
  • 1 1cups canned tomato sauce
  •  Tbsp dried basil
  • Tbsp grated Parmesan cheese
  • 1tsp black pepper, or to taste
  • 1cup shredded part-skim mozzarella cheese


  • Preheat oven to 350ºF. Coat a large baking pan with cooking spray.

  • Place chicken between two sheets of wax paper; using a rolling pin, pound chicken to 1/4-inch thickness.

  • Place egg whites in a shallow bowl, season with salt and pepper. In another shallow bowl, combine bread crumbs with seasonings and salt. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.

  • Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side (cook chicken in batches if necessary).

  • Pour 1/2 cup of sauce into prepared baking dish; place chicken in pan in a single layer. Pour remaining sauce evenly over chicken; sprinkle with both cheeses. Bake until chicken is cooked through and cheese is bubbly, about 25 minutes. Yields 1 piece of chicken per serving.


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