How did I do it?
The original recipe called for...
1/2 c Hellmann's mayonnaise (90 cal & 10g Fat per serving- 1tbs)
1/4 c grated Parmesan cheese
4 boneless chicken breast (1.25 lbs)
4 tbsp Italian seasoned dry breadcrumbs
My healthier recipe used...
1/4 c Hellmann's Light mayo (35 cal & 3.5g fat per serving- 1tbs)
1/4 c Parmesan grated cheese
2 boneless chicken breast, butterflied then split, equaling 4 pieces (less than 1lb)
4 tbsp homemade Italian Wheat breadcrumbs
The directions are still the same... Combine mayo and cheese. Spread over raw chicken. Then top with breadcrumbs. Bake at 425 degrees for about 20 minutes, or until chicken is cooked through.
By swapping out the ingredients, and cutting the portion size of the chicken, you save about 25% of the calories and fat content in the chicken breasts, and over 80% of the calories from the mayo. I personally can't tell the difference between regular and light mayo, so it's an easy swap for me. And even though you are using less mayo all together, it still has the same effect and flavor on the chicken like the commercial says, "juicy chicken". Also, using homemade breadcrumbs, you can control the ingredients and eliminate extra, unnecessary ingredients. Overall, this healthier Parmesan crusted chicken got a thumbs up from everyone in my family!!
Here are my recipes for the pasta and breadcrumbs:
Homemade Italian breadcrumbs
2 Slices of Whole Wheat toast
1tsp Dried spices/herbs
-Salt & pepper
In a small food processor, chop toasted bread, dried spices, and sprinkle with S & P.
Cooked spaghetti (serving for 4)
2 cloves minced garlic
Salt & pepper
Melt 2 tbs of olive oil and 1 tbs of butter in a skillet, sauté garlic and spinach together. Then add cooked pasta, toss to. Blend and coat. Add a bit of pasta water to loosen up spaghetti.