Baked Chicken Parmesan | Ginas Skinny Recipes

Here's an Italian classic made lighter. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this with a big salad for a complete dinner.

Baked Chicken Parmesan
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g   

• 4 (8 oz) chicken breast halves, sliced in half
• 3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 3/4 cup reduced fat mozzarella cheese
• 1 cup marinara
• cooking spray

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

Combine breadcrumbs 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.

Pork With Orange Sauce

Ingredients

• 4 large carrots, cut into 1-inch chunks
• 1 whole(s) (1 1/4 pounds) pork tenderloin
• 1 large navel orange
• 1 teaspoon(s) extra virgin olive oil
• 1 small (4 to 6 ounces) red onion, sliced
• 1 tablespoon(s) Dijon mustard with seeds
• 1 package(s) (7.4 ounces) heat-and-serve precooked brown rice

---

Directions

1. In 9-in. glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastic wrap and microwave on High 6 to 7 minutes or until tender, stirring once.
2. Meanwhile, cut pork crosswise into 1 1/4-in.-thick slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. From orange, grate 1/2 teaspoon peel and squeeze 1/2 cup juice.
3. Heat 12-in. skillet on medium-high until hot. Add oil, then pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork browns. Turn pork over and stir onion; cook 4 to 5 minutes longer or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.
4. Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile, microwave rice as label directs.
5. Divide pork, carrots, and rice among 4 serving plates and spoon sauce over all.

Read more: Pork with Orange Sauce Recipe - Good Housekeeping

Chicken Pot Pie Filling

• 3 teaspoons canola oil, divided
• 1 cup frozen pearl onions, thawed
• 1 cup peeled baby carrots
• 10 ounces cremini mushrooms, halved
• 2 1/2 cups reduced-sodium chicken broth, divided
• 1/4 cup cornstarch
• 2 1/2 cups diced cooked chicken, or turkey
• 1 cup frozen peas, thawed
• 1/4 cup reduced-fat sour cream
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.


Place filling in prepared pie shells
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.