Chicken Parmesan is a classic Italian-American dish, served in many an old-school Italian restaurants and once a favorite of mine. But the traditional way of preparing it, breading a chicken breast and smothering it with cheese, is out for me since my angioplasty and my new low-salt, low-fat, low-sugar diet.
So I’ve come up with my own modified version, which I alluded to in a recent post about Trader Joe’s no-salt added marinara sauce. Here’s a step-by-step guide to make this dish.
Start with fresh chicken breasts. Don’t buy any of the processed or frozen ones, they usually have lots of salt added (check the package to see). Then use egg whites as a wash. Dip a breast in a small bowl of egg whites, then next coat it lightly with panko breadcrumbs, which are much lower in salt than traditional ones.
Next put the chicken in a baking dish and when you’ve filled it with as many breasts as you like, cover it all with the marinara. Put a bit in the dish first too so the breasts don’t stick to the bottom when cooking.
Bake in a 350-degree over for about an hour. If you must have cheese, go for fat-free mozzarella, but be careful of the salt you’re adding by using even fat-free cheese. I’ve come to eat them without cheese so I don’t have to worry about the added salt.