5 WW Point Chicken Parmesan on bed of Arugula Tomato Salad

written by Claire Tammaro

3 large chicken breasts (slice in half horizontally) to make 6
1/2 cup Italian Style Bread Crumbs
2 TBSP of melted unsalted butter
2 oz FF Mozzarella
1/2 cup Marinara 
1 TBSP Olive Oil 
4 TBSP Parmesan Cheese
Cherry tomato
-pre-heat oven to 450
-slice chicken breasts into 6 long breasts
-dip in melted butter
-mix breadcrumbs and 2 TBSP of Parmesan cheese then dip chicken in mixture to coat breast and put on baking sheet
-top chicken off with spray olive oil and put in the oven
-bake 25 mins
-take out of oven and place 1 Tbsp of marinara on each breast
-drizzle with FF Mozzarella
-Place back in over for about 5 more mins
In a bowl mix Arugula, sliced cherry tomatoes, olive oil, lemon and the rest of the Parmesan cheese and mix together and serve underneath chicken breast.

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