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Chicken Parmesan

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This streamlined Chicken Parmesan skips the heavy breading and deep frying for a tender, pan-seared approach that is just as satisfying. Thinly sliced chicken breasts are seasoned with Italian herbs and topped with a velvety sauce made from skim milk, margarine, and sharp Parmesan cheese. The addition of thawed frozen spinach and vibrant pimiento adds a pop of color and extra nutrients without weighing down the dish. It&# 226;€™s a perfect weeknight solution that feels indulgent yet light. Serve over pasta or with a side of crusty bread to soak up the rich, cheesy sauce. This recipe proves you can enjoy classic comfort food flavors while keeping things simple and wholesome.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 146.6
Dietary: Low-cal
Description
This streamlined Chicken Parmesan skips the heavy breading and deep frying for a tender, pan-seared approach that is just as satisfying. Thinly sliced chicken breasts are seasoned with Italian herbs and topped with a velvety sauce made from skim milk, margarine, and sharp Parmesan cheese. The addition of thawed frozen spinach and vibrant pimiento adds a pop of color and extra nutrients without weighing down the dish. It&# 226;€™s a perfect weeknight solution that feels indulgent yet light. Serve over pasta or with a side of crusty bread to soak up the rich, cheesy sauce. This recipe proves you can enjoy classic comfort food flavors while keeping things simple and wholesome.
Ingredients
  • 1/3 cup Parmesan cheese, grated
  • 1/4 teaspoon Italian seasoning, crushed
  • 3 Chicken breast, *
  • 1/4 cup Green onion, sliced
  • 1 teaspoon Margarine
  • 1 teaspoon Flour, all-purpose
  • 1/2 cup Milk, skim
  • 5 ounce Spinach, frozen **
  • 1 teaspoon Pimiento, chopped
Directions
  1. 1
    Preheat your oven to 375°F (190°C).
  2. 2
    Trim the chicken breasts, removing any visible fat, and slice them in half lengthwise to create thinner cutlets.
  3. 3
    In a large skillet, melt the margarine over medium-high heat.
  4. 4
    Season the chicken cutlets lightly with the crushed Italian seasoning.
  5. 5
    Place the chicken in the hot skillet and cook for about 3-4 minutes per side, until golden brown and cooked through. Transfer chicken to a baking dish.
  6. 6
    In the same skillet, reduce heat to medium. Sprinkle in the all-purpose flour and stir constantly for 1 minute to cook off the raw flour taste.
  7. 7
    Slowly whisk in the skim milk, ensuring there are no lumps, and continue stirring until the mixture thickens slightly.
  8. 8
    Stir in the grated Parmesan cheese, thawed and drained spinach, chopped pimiento, and sliced green onions. Mix until the cheese is melted and the spinach is heated through.
  9. 9
    Spoon the creamy spinach mixture evenly over the chicken breasts in the baking dish.
  10. 10
    Bake for 10-15 minutes, or until the topping is bubbly and the chicken is heated through. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 146.6kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 4.1g21%
Cholesterol 18.2mg7%
Sodium 464.0mg20%
Total Carbohydrate 9.3g4%
Dietary Fiber 3.1g13%
Sugars 2.8g
Protein 12.0g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, parmesan, italian, spinach, dinner, easy, weeknight, low-calorie, healthy, pan-seared, cheese, comfort-food, family-meal, poultry, quick, vegetarian-friendly-sauce
Read it online: https://www.chefs-mate.com/recipe/chicken-parmesan-8/