Light Chicken Parmesan

Name: Light Chicken Parmesan
Total time: 25 min
Yield: 4
Ingredients: 1/4 c. Italian-style breadcrumbs; 1/4 c. Grated Parmesan; 4 thin-sliced chicken-breast cutlets (about 1 pound); 1 pt. grape tomatoes; Nonstick cooking spray; 2 oz. part-skim mozzarella; 5 oz. arugula; 1 tbsp. red wine vinegar; 1 tsp. extra-virgin olive oil; foil-lined baking sheet

By The Good Housekeeping Test KitchenPublished: Jan 5, 2016

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Emily Kate Roemer

Yields:

Total Time:

25 mins

Eat this recipe when you're craving chicken parmesan at lunchtime. It's not heavy so it'll keep you awake and satisfied.

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Ingredients

1/4 cup Italian-style breadcrumbs
1/4 cup Grated Parmesan
4 thin-sliced chicken-breast cutlets (about 1 pound)
1 pt. grape tomatoes
Nonstick cooking spray
2 oz. part-skim mozzarella
5 oz. arugula
1 Tbsp. red wine vinegar
1 tsp. extra-virgin olive oil
foil-lined baking sheet

Directions

1. Step 1Heat oven to 425°F.
2. Step 2In a small bowl, combine 1/4 cup Italian-style breadcrumbs with 1/4 cup grated Parmesan.
3. Step 3Cut 1 pint of grape tomatoes in half. Set aside.
4. Step 4Arrange 4 thin-sliced chicken-breast cutlets on a foil-lined baking sheet.
5. Step 5Sprinkle the chicken with 1/4 teaspoon salt. Then, top chicken with crumb mixture and press to adhere.
6. Step 6 Arrange halved tomatoes around chicken. Spray everything with nonstick cooking spray.
7. Step 7Transfer baking sheet to oven and bake until chicken is cooked and breadcrumbs are golden, about 15 minutes.
8. Step 8While chicken cooks, shred 2 ounces part-skim mozzarella.
9. Step 9Remove baking sheet from oven. Use tongs to transfer cooked tomatoes to a medium mixing bowl. Sprinkle chicken with shredded mozzarella and return to oven. Bake until cheese melts, about 5 minutes.
10. Step 10Meanwhile, toss tomatoes with 5 ounces arugula, 1 tablespoon red wine vinegar, 1 teaspoon extra-virgin olive oil, and 1/4 teaspoon salt.
11. Step 11Serve salad with chicken.