lighter baked chicken parmesan

My husband makes a delicious chicken parmesan, but I can only imagine how bad it is for you...especially when you top it with a bunch of pasta noodles. I found this recipe from Gina, and it's a great lighter take on the original recipe. I had a ton of leftover marinara sauce from the baked zucchini sticks recipe, and it goes PERFECT with this! I'll post the marinara recipe below just incase. 

I did add some brown sugar to the sauce because I like it sweet for this recipe.

Servings: 8 • Size: 1 piece • Time: 40 minutes • Calories: 231 • Points: 5.5 ww points

4 (8 oz) chicken breast halves, sliced in half

3/4 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

2 tbsp butter, melted (I use 1 egg white)

3/4 cup reduced fat mozzarella cheese

1 cup marinara 

cooking spray

brown sugar to taste (optional, but not included in points) for a sweet marinara sauce

Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted. 

1 Point Quick Marinara Sauce (1 cup)

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 1 28 oz cans crushed tomatoes
• 1 small bay leaf (I omit because my husband doesn't like me to use them lol)
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Preheat oven to 425°.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer about 20 minutes.