Weight Watchers Healthy Baked Chicken Parmesan is a family favorite. We love Italian foods and this one is melt in your mouth goodness. It’s easy to make and only takes about 40 minutes. Baked chicken breasts without breading are one of the things that makes it Weight Watchers friendly with only 3 smart points! I like to serve it over Roasted Spaghetti Squash for 0 Weight Watchers points but you can always use some pasta if you prefer and of course to speed things up.
Healthy Baked Chicken Parmesan
Servings 5
3 Weight Watchers Points
Ingredients:
1 1⁄2 pound(s) uncooked boneless skinless chicken breast cutlets
3 pound(s) fresh tomato(es), Roma work best
Vegetable spray to coat the pan, I use Pam Olive Oil
1 Tbsp olive oil
6 medium clove(s) garlic, minced
3 Tbsp basil, chopped
2 Tbsp fresh oregano, chopped
1 Tbsp kosher salt, or to taste
1 tsp black pepper, freshly ground
3oz part-skim mozzarella cheese, sliced
1⁄4 cup grated Parmesan cheese, freshly grated
Equipment:
Food Processor, to puree the tomatoes
Strainer, to get out the tomato juices
Frying Pan, Stainless Steel to put in the oven
Grater for fresh Parmesan
Directions:
Preheat oven to 425 degrees F.
Cut up the Roma tomatoes so they will easily fit into a food processor. Turn it on or pulse until the tomatoes are all pureed. You are going to want to strain the tomatoes well because you don’t want all of the juicy liquid.
Spray a 12-inch stainless steel frying pan with cooking spray and add olive oil. Heat on medium-high and add garlic.
Once the garlic is ready, add in the strained tomatoes, basil and oregano and cook for about 15 minutes, stirring occasionally.
Add the chicken cutlets into the sauce and push down to cover with sauce.
Place sliced mozzarella on top of the chicken and then sprinkle with Parmesan cheese.
Cover the frying pan with foil and bake for 20 minutes. At the end of the 20 minutes, remove the foil and bake uncovered for an additional 10 minutes, until the cheese browns up just a bit. (If you are using full chicken breasts vs cutlets, add about 10-15 minutes to the cooking time and make certain that the chicken reaches an internal temperature of 165 degrees F.
Remove from oven and serve. Enjoy!
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- 1 1⁄2 pound(s) uncooked boneless skinless chicken breast cutlets
- 3 pound(s) fresh tomato(es), Roma work best
- Vegetable spray to coat the pan, I use Pam Olive Oil
- 1 Tbsp olive oil
- 6 medium clove(s) garlic, minced
- 3 Tbsp basil, chopped
- 2 Tbsp fresh oregano, chopped
- 1 Tbsp kosher salt, or to taste
- 1 tsp black pepper, freshly ground
- 3oz part-skim mozzarella cheese, sliced
- 1⁄4 cup grated Parmesan cheese, freshly grated
- Equipment:
- Food Processor, to puree the tomatoes
- Strainer, to get out the tomato juices
- Frying Pan, Stainless Steel to put in the oven
- Grater for fresh Parmesan
- Preheat oven to 425 degrees F.
- Cut up the Roma tomatoes so they will easily fit into a food processor. Turn it on or pulse until the tomatoes are all pureed. You are going to want to strain the tomatoes well because you don't want all of the juicy liquid.
- Spray a 12-inch stainless steel frying pan with cooking spray and add olive oil. Heat on medium-high and add garlic.
- Once the garlic is ready, add in the strained tomatoes, basil and oregano and cook for about 15 minutes, stirring occasionally.
- Add the chicken cutlets into the sauce and push down to cover with sauce.
- Place sliced mozzarella on top of the chicken and then sprinkle with Parmesan cheese.
- Cover the frying pan with foil and bake for 20 minutes. At the end of the 20 minutes, remove the foil and bake uncovered for an additional 10 minutes, until the cheese browns up just a bit. (If you are using full chicken breasts vs cutlets, add about 10-15 minutes to the cooking time and make certain that the chicken reaches an internal temperature of 165 degrees F.
- Remove from oven and serve. Enjoy!
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