Chicken Parm Stacks

Chicken Parmesan goes healthy with grilled—rather than breaded and fried—chicken and fresh veggies.

Book credits as follows: Reprinted with permission from The Good Housekeeping 400 Calorie Chicken 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

Chicken Parm Stacks

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 slice whole-wheat bread 1 pound chicken breast cutlets
    4 teaspoons olive oil 1 pound yellow squash, cut into -inch-thick slices
    1/4 cup packed fresh flat-leaf parsley leaves 1 pound ripe tomatoes, cut into -inch-thick slices
    1 clove garlic 1 ounce Parmesan cheese
    3/8 teaspoon salt Basil leaves for garnish
    3/8 teaspoon ground black pepper

    directions

    Prep: 20 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Set oven rack 6 inches from broiler heat source and preheat broiler. Line 18" by 12" jelly-roll pan with foil. Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium-high heat.

    • 2

      Tear bread into large chunks. In food processor with knife blade attached, pulse bread into fine crumbs. In small bowl, combine bread crumbs with 1 teaspoon oil.

    • 3

      To food processor, add parsley, garlic, ¼ teaspoon each salt and pepper, and remaining 1 tablespoon oil. Pulse until very finely chopped.

    • 4

      On large plate, rub half of parsley mixture all over chicken cutlets. Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes. Turn chicken over and cook 3 to 4 minutes longer, until instant-read thermometer inserted horizontally into center registers 165°F.

    • 5

      Meanwhile, arrange squash slices in single layer in prepared pan. Toss with remaining parsley mixture. Broil 7 to 9 minutes or until squash is tender and browned. Transfer squash slices to serving platter in single layer. Place chicken on top.

    • 6

      In same baking pan, arrange tomato slices in single layer. Divide crumb mixture evenly among tomatoes. Sprinkle with remaining teaspoon each salt and pepper. Broil 30 seconds or until crumbs are golden brown.

    • 7

      Arrange crumb-topped tomato slices on top of chicken. With vegetable peeler, shave paper-thin slices of Parmesan directly over tomatoes. Garnish with fresh basil leaves.

    nutritional information

    Calories:
    250
    Fiber:
    3 g
    Fat:
    10 g
    Saturated Fat:
    3 g
    Carbohydrates:
    12 g
    Protein:
    29 g
    Sodium:
    415 mg
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving