![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2021\/03\/20210323_185844-01-scaled.jpeg\")
<\/a><\/a>Ingredients : <\/h4>\n\n\n\n- 900 grams chicken breast , skinless and boneless , pounded about 1\/4 inch thickness <\/li>
- 1\/4 cup of all purpose flour <\/li>
- 1\/4 cup of bread crumbs <\/li>
- salt and pepper <\/li>
- 2 oz of fresh grated parmesan cheese <\/li>
- olive oil spray <\/li>
- 94 grams liquid egg whites <\/li>
- 1 container of marinara sauce ( choose a good brand , i actually did some tweaking on this , chopped onion and garlic , sauteed with very little olive oil , or using olive oil spray , until almost caramelized , add the sauce , add basil and oregano , salt and pepper , adjust to your preference , set aside )<\/li>
- 4 oz of either fresh or shredded mozzarella cheese<\/li><\/ul>\n\n\n\n
Directions : <\/h4>\n\n\n\n- Make a station , one is for the flour , then bowl of egg whites , and one plate for the bread crumbs mix with parmesan cheese , add salt and pepper if you’d like . <\/li>
- Dredge the pounded chicken breast to flour , then egg whites and to bread crumbs mix with parmesan . <\/li>
- Spray olive oil on a skillet , cook the breast , depending on your thickness , mine takes about 3 minutes on each side . Watch don’t overcook it , you’ll have to put this in the oven for 15 minutes once it’s assembled . If you eat it just like this with salad , it becomes chicken parmesan , and you want it to be done , 165 F using meat thermometer . <\/li>
- Once the chicken is done , set aside . <\/li>
- Spread the marinara sauce on the bottom of the casserole dish , place the chicken on top and add more sauce , top with mozzarella cheese . <\/li><\/ul>\n\n\n\n
Macros are vary on this , depending the weight of your chicken , and also how many serving . Chicken Parmigiana , per serving 13C 8F 31P . Chicken Parmesan 5C 4F 26P <\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
The other day my husband mentioned about this chicken parmigiana , he said it’s been a while since i made them . Funny thing is he browsed through this blog , and found the picture , originally he said chicken with the red sauce . I couldn’t think of anything , until he showed me the picture that he found on this blog . I blogged about that years and years ago . This version is a healthier version of that chicken parmigiana . The one sure way to make this healthy is by using boneless skinless chicken breast . I have to admit that chicken thighs are still my favorite , but for the sake of making this as protein loaded meal with least amount of fat , i had to use chicken breast . Feel free to use chicken thighs though , i am sure it’ll taste so good ! Chicken parmigiana is usually made with the marinara sauce , and then topped with mozzarella cheese , but you can make a meal by using the chicken parmesan , which you will need to make parmigiana anyway . I like that to make it a lighter meal , without being carb loaded by eating it with pasta . Ingredients : 900 grams chicken breast , skinless and boneless , pounded about 1\/4 inch thickness 1\/4 cup of all purpose flour 1\/4 cup of bread crumbs salt and pepper 2 oz of fresh grated parmesan cheese olive oil spray 94 grams liquid egg whites 1 container of marinara sauce ( choose a good brand , i actually did some tweaking on this , chopped onion and garlic , sauteed with very little olive oil , or using olive oil spray , until almost caramelized , add the sauce , add basil and oregano , salt and pepper , adjust to your preference , set aside ) 4 oz of either fresh or shredded mozzarella cheese Directions : Make a station , one is for the flour , then bowl of egg whites , and one plate for the bread crumbs mix with parmesan cheese , add salt and pepper if you’d like . Dredge the pounded chicken breast to flour , then egg whites and to bread crumbs mix with parmesan . Spray olive oil on a skillet , cook the breast , depending on your thickness , mine takes about 3 minutes on each side . Watch don’t overcook it , you’ll have to put this in the oven for 15 minutes once it’s assembled . If you eat it just like this with salad , it becomes chicken parmesan , and you want it to be done , 165 F using meat thermometer . Once the chicken is done , set aside . Spread the marinara sauce on the bottom of the casserole dish , place the chicken on top and add more sauce , top with mozzarella cheese . Macros are vary on this , depending the weight of your chicken , and also how many serving . Chicken Parmigiana , per serving 13C 8F 31P . Chicken Parmesan 5C 4F 26P<\/p>\n","protected":false},"author":16,"featured_media":9454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9452"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452\/revisions"}],"predecessor-version":[{"id":9455,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452\/revisions\/9455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9454"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Directions : <\/h4>\n\n\n\n- Make a station , one is for the flour , then bowl of egg whites , and one plate for the bread crumbs mix with parmesan cheese , add salt and pepper if you’d like . <\/li>
- Dredge the pounded chicken breast to flour , then egg whites and to bread crumbs mix with parmesan . <\/li>
- Spray olive oil on a skillet , cook the breast , depending on your thickness , mine takes about 3 minutes on each side . Watch don’t overcook it , you’ll have to put this in the oven for 15 minutes once it’s assembled . If you eat it just like this with salad , it becomes chicken parmesan , and you want it to be done , 165 F using meat thermometer . <\/li>
- Once the chicken is done , set aside . <\/li>
- Spread the marinara sauce on the bottom of the casserole dish , place the chicken on top and add more sauce , top with mozzarella cheese . <\/li><\/ul>\n\n\n\n
Macros are vary on this , depending the weight of your chicken , and also how many serving . Chicken Parmigiana , per serving 13C 8F 31P . Chicken Parmesan 5C 4F 26P <\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
The other day my husband mentioned about this chicken parmigiana , he said it’s been a while since i made them . Funny thing is he browsed through this blog , and found the picture , originally he said chicken with the red sauce . I couldn’t think of anything , until he showed me the picture that he found on this blog . I blogged about that years and years ago . This version is a healthier version of that chicken parmigiana . The one sure way to make this healthy is by using boneless skinless chicken breast . I have to admit that chicken thighs are still my favorite , but for the sake of making this as protein loaded meal with least amount of fat , i had to use chicken breast . Feel free to use chicken thighs though , i am sure it’ll taste so good ! Chicken parmigiana is usually made with the marinara sauce , and then topped with mozzarella cheese , but you can make a meal by using the chicken parmesan , which you will need to make parmigiana anyway . I like that to make it a lighter meal , without being carb loaded by eating it with pasta . Ingredients : 900 grams chicken breast , skinless and boneless , pounded about 1\/4 inch thickness 1\/4 cup of all purpose flour 1\/4 cup of bread crumbs salt and pepper 2 oz of fresh grated parmesan cheese olive oil spray 94 grams liquid egg whites 1 container of marinara sauce ( choose a good brand , i actually did some tweaking on this , chopped onion and garlic , sauteed with very little olive oil , or using olive oil spray , until almost caramelized , add the sauce , add basil and oregano , salt and pepper , adjust to your preference , set aside ) 4 oz of either fresh or shredded mozzarella cheese Directions : Make a station , one is for the flour , then bowl of egg whites , and one plate for the bread crumbs mix with parmesan cheese , add salt and pepper if you’d like . Dredge the pounded chicken breast to flour , then egg whites and to bread crumbs mix with parmesan . Spray olive oil on a skillet , cook the breast , depending on your thickness , mine takes about 3 minutes on each side . Watch don’t overcook it , you’ll have to put this in the oven for 15 minutes once it’s assembled . If you eat it just like this with salad , it becomes chicken parmesan , and you want it to be done , 165 F using meat thermometer . Once the chicken is done , set aside . Spread the marinara sauce on the bottom of the casserole dish , place the chicken on top and add more sauce , top with mozzarella cheese . Macros are vary on this , depending the weight of your chicken , and also how many serving . Chicken Parmigiana , per serving 13C 8F 31P . Chicken Parmesan 5C 4F 26P<\/p>\n","protected":false},"author":16,"featured_media":9454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9452"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452\/revisions"}],"predecessor-version":[{"id":9455,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452\/revisions\/9455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9454"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Macros are vary on this , depending the weight of your chicken , and also how many serving . Chicken Parmigiana , per serving 13C 8F 31P . Chicken Parmesan 5C 4F 26P <\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
The other day my husband mentioned about this chicken parmigiana , he said it’s been a while since i made them . Funny thing is he browsed through this blog , and found the picture , originally he said chicken with the red sauce . I couldn’t think of anything , until he showed me the picture that he found on this blog . I blogged about that years and years ago . This version is a healthier version of that chicken parmigiana . The one sure way to make this healthy is by using boneless skinless chicken breast . I have to admit that chicken thighs are still my favorite , but for the sake of making this as protein loaded meal with least amount of fat , i had to use chicken breast . Feel free to use chicken thighs though , i am sure it’ll taste so good ! Chicken parmigiana is usually made with the marinara sauce , and then topped with mozzarella cheese , but you can make a meal by using the chicken parmesan , which you will need to make parmigiana anyway . I like that to make it a lighter meal , without being carb loaded by eating it with pasta . Ingredients : 900 grams chicken breast , skinless and boneless , pounded about 1\/4 inch thickness 1\/4 cup of all purpose flour 1\/4 cup of bread crumbs salt and pepper 2 oz of fresh grated parmesan cheese olive oil spray 94 grams liquid egg whites 1 container of marinara sauce ( choose a good brand , i actually did some tweaking on this , chopped onion and garlic , sauteed with very little olive oil , or using olive oil spray , until almost caramelized , add the sauce , add basil and oregano , salt and pepper , adjust to your preference , set aside ) 4 oz of either fresh or shredded mozzarella cheese Directions : Make a station , one is for the flour , then bowl of egg whites , and one plate for the bread crumbs mix with parmesan cheese , add salt and pepper if you’d like . Dredge the pounded chicken breast to flour , then egg whites and to bread crumbs mix with parmesan . Spray olive oil on a skillet , cook the breast , depending on your thickness , mine takes about 3 minutes on each side . Watch don’t overcook it , you’ll have to put this in the oven for 15 minutes once it’s assembled . If you eat it just like this with salad , it becomes chicken parmesan , and you want it to be done , 165 F using meat thermometer . Once the chicken is done , set aside . Spread the marinara sauce on the bottom of the casserole dish , place the chicken on top and add more sauce , top with mozzarella cheese . Macros are vary on this , depending the weight of your chicken , and also how many serving . Chicken Parmigiana , per serving 13C 8F 31P . Chicken Parmesan 5C 4F 26P<\/p>\n","protected":false},"author":16,"featured_media":9454,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9452"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452\/revisions"}],"predecessor-version":[{"id":9455,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9452\/revisions\/9455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9454"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}