Weight Watchers Chicken Parmesan Recipes

Steps:

• 1. Preheat oven to 400 degrees. I prefer to tenderize my chicken breast with a mallet so they wont be so thick, so I make them into a cutlet.
• 2. Put all dry ingredients in to a container and mix well. Pour onto a plate and coat each breast (both side) and put in single layer in casserole dish or cookie sheet. Bake at 400 for about 20 to 25 minutes or until chicken is done ( dont over cook or they will be dry)
• 3. Points Plus: each 4 oz breast- 4 points each Parmesan cheese- 6 points bread crumbs -6 points all other ingredients are 0 points total 28 points or 8 points each serving

Steps:

• Fillet chicken breasts by slicing them in half horizontally.
• Pound the thicker part of each fillet, if desired, to even the thickness of the breast, resulting in more tender chicken.
• Sprinkle both sides of fillets with salt and freshly ground pepper, to taste.
• Heat a large skillet on medium heat, and when hot, spray skillet with fat-free cooking spray.
• Brown fillets by cooking in skillet for 2 minutes per side. You may have to do this in batches.
• Add the marinara sauce to the skillet, cover, and finish chicken in the sauce until cooked through. Stir every couple of minutes.
• Top the chicken with mozzarella cheese, using only 1 oz of cheese per serving of chicken. Cover skillet and cook until cheese is melted.
• Top one cup of pasta with 1/2 cup of marinara sauce and 2 fillets of chicken.

Steps:

• Preheat oven to 450°. Spray a large baking sheet lightly with spray.
• Combine breadcrumbs, Fiber One, and Parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.
• Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.

Steps:

• Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes more.
• Preheat oven to 350 degrees.
• Place each chicken breast between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breasts to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breasts.
• Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses.
• Cover and bake at 350 degrees for 35 minutes. Let stand 5 minutes.

Steps:

• Preheat oven to 400 degrees.
• In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
• Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
• Arrange on nonstick baking sheet.
• Bake until chicken is cooked through, 20-25 minutes.

Steps:

• Beat the chicken breasts with a mallet until they are flat. This is best done between cling-film.
• Mix the rest of the ingredients together and then put them into a large bowl.
• Dip the chicken schnitzels in the seasoned crumbs and then place the onto a non-stock baking tray.
• Bake at 200C/400F/Gas 6 for between 20 and 25 minutes or until the chicken is cooked and the crumb coating is crisp and golden.
• Serve immediately with a lemon wedge, some grilled tomatoes and seasonal greens.