Grilled Chicken Parmigiano

Mags...tried another great recipe from the cookbook "Now Eat This!" by Rocco Dispirito. This guy is great! Pretty much followed the recipe with a few minor changes. Since there were leftovers again, I decided to send it into our "test kitchen" (Dad's work)....simply put....I should definitely make it again, but with more leftovers! Also, I ended up serving it over whole wheat spaghetti, so you would have to figure out the calories for the pasta and add it on.

Ingredients:

Nonstick Olive Oil Cooking Spray

4 Boneless, Skinless Chicken Breasts ( 4 oz each), Trimmed of All Fat, Pounded Thin (I used the Purdue Thin Slices.)

Salt & Freshly Ground Black Pepper

2 Cups Low-Fat Marinara Sauce (Used Colavita Marinara...mmm mmm good.)

1 Cup Drained Canned Whole Plum Tomatoes, roughly chopped (I quartered each one.)

1 Cup Roughly Chopped Fresh Basil Leaves (I didn't have a full cup, but wasn't a problem.)

1 Cup Shredded Reduced-Fat Mozzarella Cheese, Such as Weight Watchers

1 1/2 Ounces (About 6 Tablespoons) Grated Parmigiano-Reggiano Cheese

1/2 Cup Whole-Wheat Panko Breadcrumbs, Such as Ian's All-Natural

Directions:

1. Preheat oven to 400 degrees. Lightly spray a 9x13 inch glass baking dish with olive oil spray, and set aside. (I didn't spray the dish (forgot) and had no problems of sticking.)

2. Heat a grill or grill pan over high heat. Season the chicken with salt and pepper to taste. When the grill is hot, spray the chicken lightly with olive oil spray. (Another oops...sprayed the grill pan...no problem.) Grill until just cooked through, about 1 1/2 minutes per side. (I sprinkled a very little bit of breadcrumbs on the chicken after turning.)

3. Spread a little less than half of the marinara sauce over the bottom of the prepared baking dish. Lay the grilled chicken breasts on top of the sauce. Spoon the remaining marinara sauce over the chicken; scatter the chopped tomatoes over the top. Sprinkle with 1/2 cup of the chopped basil, the mozzarella, and the Parmigiano-Reggiano. (See Note)

4. Bake the chicken until the cheese has melted and is beginning to brown, 10 to 12 minutes. Sprinkle the panko and remaining basil on top, and serve

Note: I felt the final instruction didn't make sense to me....sooooo....I sprinkled the breadcrumbs and basil prior to cooking. Final outcome was delicious.

Fat Before: 49g; After: 9.3g Calories Before: 1,090; After: 332