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Healthy Chicken Parmesan

June 23, 2016

Olive Garden may serve a delicious Chicken Parmesan, but it can’t beat the one Kevin prepared tonight!  Serve over a bed of healthy, light spaghetti squash, and you’ll have a meal that pleases everyone.  This is a must menu item for his Home Cooked Cuisine restaurant! Thank you, Kickstarter Backers, for supporting Kevin’s version of “Garlicky Chicken Parmesan” from Mr. Food Test Kitchen, Wheel of Fortune Collectible Cookbook. 


1 large spaghetti squash

1 (26-oz) jar spaghetti sauce

2 cloves garlic, minced

1 c. Italian bread crumbs

1 1/2 tsp. garlic powder

2 eggs

1 tbsp. water

4 boneless, skinless chicken breasts, flattened to a 1/4 inch thickness

salt and pepper for sprinkling

1/4 c. olive oil

1 c. shredded mozzarella cheese

Fresh Parmesan cheese for sprinkling


Wash the spaghetti squash.  Slice it in half, vertically.  Remove seeds.  Place face down in a casserole dish and microwave for 16 minutes.  Remove from microwave.  Use a fork and scrape the inside of the squash.  It automatically shreds to resemble spaghetti.  Discard outer portion.  In the meantime, heat spaghetti sauce and minced garlic, and simmer until ready to use.  In a shallow dish, combine bread crumbs and garlic powder.  In another shallow dish, whisk eggs and water.  Evenly sprinkle both sides of chicken with salt and pepper.  In a large cast-iron skillet over medium-high heat, heat oil until hot, but not smoking.  Dip chicken in egg mixture, then in bread crumbs, until evenly coated.  Saute chicken until golden brown on both sides and chicken is no longer pink.  Work in two batches.  Place on a baking sheet.  Evenly spoon sauce over chicken, then sprinkle with mozzarella and Parmesan cheese.  Bake 8-10 minutes in a 350 degree F oven, or until cheese is melted.  Plate a serving of spaghetti squash.  Pour about 1/3 c. sauce over it.  Arrange the chicken on top.  Serve.



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