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Baked-Parmesan-Chicken

Baked Parmesan Chicken

Makes 8 Servings. Each Serving: 289 Calories; 7gF/20gC/38gP - 4g Fibre

Ingredients

  • 8 Chicken breasts boneless, skinless
  • 1/2 Cup Light parmesan cheese
  • 2 Cups Original Ragu sauce (light)
  • 2 Cups Stewed tomatoes (I used Hunt's)
  • 1/2 tsp Franks Red Hot Sauce
  • 1 tsp Oregano
  • 1/2 Tbsp Xantham gum (you can alternatively use cornstarch, I use Xantham gum for a lower carb option)

Instructions

  1. Preheat oven to 425 degrees F.

  2. Place raw chicken in a baking dish and bake covered for 15 minutes.

  3. While the chicken is cooking, combine the tomatoes, Ragu sauce, oregano and xantham gum in a small pot over medium heat continually stirring until thickened.

  4. Once the sauce is thick, add the parmesan cheese to the sauce and pour over the cooked chicken breasts. Return the dish to the oven and bake for another 5-10 minutes uncovered until heated through.

  5. *Optional (not included in nutrient breakdown): Top the chicken and sauce with light mozzarella cheese and cook until golden brown