Wednesday, September 3, 2014

Skinny Baked Sun-Dried Tomato Chicken Parmesan

I couldn't wait to test out this recipe since I am a huge fan of Chicken Parmesan but not a huge fan of all the fat and calories! I put my own spin on this tasty dish and it turned out great!

Skinny Baked Sun-Dried Tomato Chicken Parmesan
Serves 4
WW PP=11
Cal 436, Carbs 51.5, Fat 10.5, Fiber 5, Protein 38

16 oz boneless skinless chicken (I used tenderloins since I had it in the house)
1 tbsp. garlic powder
1 tbsp. onion powder
1 cup panko bread crumbs
1/3 cup grated parmesan cheese
1/2 cup sun-dried tomato pesto
1 cup reduced fat shredded mozzarella cheese
12 oz penne pasta (I used Ronzoni)

Pre-Heat oven to 375.

Pound chicken to an even thickness. Dredge each piece of chicken in the seasoned breadcrumb mixture.

Bake for 20 minutes or until juices run clear.

While chicken is cooking, cook pasta to al dente. Stir hot pasta with sun-dried tomato pesto.

Take each piece of chicken and place it on top of 1 cup cooked pasta, sprinkle with 1/4 cup shredded mozzarella cheese. Enjoy!


  1. This sounds delicious! I can't wait to try it - I pinned it so I will have the recipe.

  2. Oh, I bet that sun-dried tomato pesto is yummy with this chicken. Thank you for sharing!

  3. yummy!!!!! Thank you for sharing at the Thursday Favorite Things Blog Hop. I hope you saw the new giveaway I posted yesterday. xo

  4. Hi Bridget,
    Your Skinny Baked Sun Dried Tomato Chicken looks fabulous! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
    Come Back Soon,
    Miz Helen


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