The Best Skinny Chicken Parm Ever

We made this the other night and I think I'm not alone in telling you that cooking for 5 people, it's a rare occurrence that all 5 of us actually like, let alone love, the same thing. What usually happens is I come home from work tired, some combination of kids are moaning about how hungry they are and why isn't dinner ready yet, only to get dinner on the table to groans or complaints from at least one about how it wasn't what they were in the mood for or why is there sauce on it or this wasn't the right shape pasta... Parents, you know the drill.

This meal was one of those rare kind of nights when the stars aligned and they ALL not just liked it but LOVED dinner. In between stuffing our faces, we all raved about how good it was. Hayden even went so far as to steal the chicken off of my plate. I am definitely going to savor this dinner experience and the positive feedback since I'm pretty sure we won't replicate it again for a while. ;)

Oh, and by the way, if you're entertaining the idea of buying a new cookbook, and don't yet have the Skinnytaste cookbook in your collection, it's a keeper. Haven't yet found a recipe we don't like in it!

Ingredients:
4 boneless chicken breasts, fat trimmed, sliced in half to make 8
3/4 cup seasoned breadcrumbs (I used whole wheat but you could use plain or panko)

1/4 cup grated Parmesan cheese

Salt & pepper (to taste)2 tbsp butter, melted (or olive oil)
3/4 cup reduced fat mozzarella cheese 
1 cup marinara sauce

cooking spray

Directions:

1. Preheat oven to 450°. Spray a large baking sheet lightly with spray.

2. Combine breadcrumbs, parmesan cheese, salt and pepper in a bowl. Melt the butter in another bowl. 

3. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

4. Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.  

5. Remove from oven, add chicken to sauce and top each with 1 1/2 tbsp of shredded mozzarella cheese. Cover and cook on low heat until cheese is melted.

Enjoy! (Serve with pasta, zoodles, a salad, anything really!)