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Chicken Parmesan Bake - 6 WWP+ (Without Pasta)

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Chicken Parmesan Bake - 6 WWP+ (Without Pasta)


32 ounces boneless skinless chicken breast, Pounded

29 ounces tomato Puree, large can

spices - parsley, oregano, minced onion, salt, pepper

8 ounces part skim milk mozzarella cheese, shredded

3 ounces parmesan cheese

5 ounces croutons, seasoned

1. Open can and season puree with seasonings of choice.


2. Put thin layer of PUree on the bottom of LARGE pan. Preheat oven to 350.


3. Pound chicken breasts out thinly - additional seasonings on chicken as desired


4. Put half of cheeses down.


5. Add crunched croutons


6. Top with remaining cheeses


7. Bake at 350 for 35 minutes.


Top gets crunchy brown - you may want to cover with foil for last 15 minutes.

Nutritional Info from Master Cook

10 servings = 10 fat - 18 carb - 34 protein - 2 fiber = 7 WWP+

12 Servings = 9 fat - 15 carb - 28 protein - 2 fiber = 6 WWP+


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Barb A

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I made this and it was delicious!!!!! I substituted the tomato puree for tomato sauce but it was still yummy! Thanks for the recipe!

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