Try making a healthier Chicken Parmesan

In creating this recipe, my thoughts were to have less calories in the dish, but still keep the oh-so-good flavor.

The great thing about this meal is, by adding a salad, garlic bread and a nice bottle of wine, you're living it up Tuscan style! Kids love this meal too; just no wine for them.

I also like to include vegetables whenever possible to expand the meal and for more nutrients. No need to add flour and fry up chicken for this version.

Instead, buy fresh chicken breasts and have the butcher cut them lengthwise if you don't feel you can. This way, there is no need for pounding the chicken breasts to 1/4-inch thickness. You can even go as far as cutting the lengthwise fillets in half to make medallions.

Ingredients

• 2 chicken breasts, pounded to 1/4-inch thickness, or have the butcher cut them lengthwise
• 1 zucchini
• 1 yellow squash
• 1 onion
• 1 box of small mushrooms
• 1 bell pepper

Instructions

1. Slice all vegetables to 1/4-inch thickness and/ or cut slices in half.
2. Sauté vegetables sprinkled with Mrs. Dash Garlic & Herb in large skillet with garlic olive oil until crisp tender.
3. In large skillet, cook two chicken breasts cut lengthwise – will have four pieces in the same olive oil. Sprinkle Mrs. Dash Garlic & Herb on each one. Cook until pink is gone − don't over cook.
4. Place chicken in casserole dish, but don't stack the chicken. Add pasta sauce, then top with vegetables, add the rest of pasta sauce. (For an extra kick add 1/4 teaspoon of red pepper flakes to the pasta sauce before pouring it on the chicken and vegetables).
5. Cover with cheese, Jack, mozzarella, or Colby. Add fresh grated Parmesan cheese.
6. Bake at 350 degrees until bubbly, about 20 minutes.
7. Prepare pasta of your choice by box directions. Drain and serve on plate with chicken on top.

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