Skinny Chicken Parmesan


If you follow me on Instagram stories, you may have seen me making this delicious dinner about a week ago. I LOVE chicken parm, but since I don’t eat cheese it has always been a no-go for me. Plus it is pretty fattening- between the breading, the cheese, the oil and the sugar filled tomato is sort of a calorie bomb with few redeeming qualities. BUT it is SO GOOD. It’s always the yummiest things that aren’t good for you right??

You know I am on a total fiber kick recently, so I thought I should try to make something breaded with my beloved GG Crackers. I was toying around with some ideas but hadn’t actually done anything with them yet.

So this thought was in my mind…and of course I thought about making something Parmesan, but the cheese part was still an issue…sigh…until one day at Trader Joes. I was in TJ’s just browsing and saw a new cheese alternative product made with almond milk and was immediately intrigued. I did a quick google search, discovered that people like it and put it in my basket and took it home. Now I was ready to make a healthier version of Chicken Parm. YES!

So this almond cheese. It doesn’t melt as well as mozzarella does, that is for sure. You can see it in the pictures…it doesn’t look gooey….it looks more stiff. Yet, while it doesn’t look quite as nice…it tastes incredible! It tastes just like real cheese to me and it really adds so much to this dish, while eliminating a lot of unwanted fat, calories and lactose.

Pairing this almond cheese with the GG cracker breading mix, results in a much healthier version of chicken parm.

As for the tomato sauce- I use Trader Joes Traditional Marinara or Rao’s because they both have very low sugar and carb counts, so they are more pure and less packed with additives. Plus they taste pretty damn amazing!


Skinny Chicken Parm


2 chicken breasts, sliced in half long ways so you have 4 thin chicken pieces

2 cups tomato sauce (see types I use above)

3 GG crackers, pulverized in the blender

1/3 cup panko bread crumbs

1 egg + 1 egg white

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp black pepper

1 tablespoon olive oil

1 cup almond cheese (or mozzarella style cheese of your choice)



Heat oven to 350 F. In a small bowl, beat the egg together. In a medium bowl, combine the GG’s, the panko, salt, pepper and garlic powder. Heat olive oil in a large skillet. Working one piece at a time, dip the chicken into the egg and then into the breading to coat well and add chicken to the hot pan. Cook for about 2 minutes on each side, or until both sides have a nice golden color, but are not cooked through. In a baking dish, pour 3/4 cup of tomato sauce to coat the bottom, then top it with the chicken cutlets. Pour the remaining tomato sauce over the chicken to coat. Next, top with cheese and bake in the oven for 20-25 minutes, or until the cheese is melted and the chicken is cooked through.

I like to serve this with red lentil pasta and a simple kale salad. Enjoy!

XO Katrina


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