This comfort dish got a healthy makeover – and I promise that your family will still love it!
I used fresh mozzarella for this recipe, but you could also use shredded mozzarella cheese to top each piece of chicken. Serve over shredded zucchini (“zoodles“) or whole wheat pasta for a quick and healthy dinner your whole family will love.
If you are looking for lightened up versions of your favorite recipes, be sure to check out our Weekly Healthy Menu Plan where we email you 6 dinners, 2 side dishes, and 1 dessert each week!
1 1/2 pounds chicken breast, boneless and skinless
1/2 cup whole wheat breadcrumbs
1/2 cup panko breadcrumbs
1/2 cup parmesan cheese
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
salt and pepper to taste
2 eggs (beaten)
1 (26 ounce) jar marinara sauce
8 ounces fresh mozzarella cheese
3 zucchinis (shredded or made into "zoodles")
Preheat oven to 375 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside.
Trim the chicken breasts into even pieces, pounding them if necessary to make them an equal thickness.
In a medium bowl, mix together the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, and salt and pepper. In another small bowl, add the beaten eggs. Dip each piece of chicken in the eggs, then dredge in the breadcrumb mixture. Place covered chicken piece in the prepared pan and repeat with remaining pieces.
Cook in preheated oven for 30-40 minutes (or until internal temperature of chicken reaches 165 degrees). Add a little bit of sauce and a piece of mozzarella on each chicken piece, then return to the oven for 4-5 minutes or until cheese is melted.
Serve over shredded zucchini with remaining sauce.