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With Salt and Wit

Laugh Often. Eat Well.

1 April 13, 2015 Chicken & Poultry

Whole Wheat Chicken Parmesan with Rustic Tomato Sauce & Roasted Garlic Polenta

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and cheesy, roasted garlic grits!

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and cheesy, roasted garlic grits!” alt=”alt description” />

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and cheesy, roasted garlic grits!

Raise your hand if you are guilty of being a repeater. As in never venturing outside your comfort zone from your beloved dish at a restaurant.

Guilty. Both hands raised right here.

Pathetic I know. Some adventurous food blogger I am.

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and cheesy, roasted garlic grits!

Out of love for the dish and fear that I will not fall in love with the new one I decided to order, I have a habit of sticking with what I know. Please tell me I am not alone. And I have a good feeling I am not. Such as, at our favorite Mexican restaurant, al a carte pork tamale and shrimp fajita.  At our favorite bar and grill, we share chicken nachos with creamy queso. And at Houlihans, it was always there chicken parmesan over pasta. It was my guilty pleasure and they had their recipe down to a T.

That was until I learned about their nutritional facts and I threw my beloved dish right out the window like your ex boyfriends clothes. And if you enjoy long island iced teas, for the love do not look up their info….

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and cheesy, roasted garlic grits!

I believe my love of chicken parmesan started at a young age. My mom use to make a quick yet tasty version with frozen breaded chicken breasts covered in gooey mozzarella and baked in a bath of rustic marinara sauce. The flavors are classic and to this day, I can’t get enough of them. Upon throwing my love affair out the window, I decided I needed to remake this classic to a much more figure friendly version.

I started with a base of whole wheat panko breadcrumbs, shredded parmesan and Italian seasoning. The panko and parmesan crisp up in the oven as I bake them on a baking rack to ensure heat wraps all sides of the chicken and every nook and cranny crisp up. The chicken alone is addicting put when paired with a homemade, rustic tomato sauce I am immediately taken back to my childhood.

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and cheesy, roasted garlic grits!

The sauce is simple and you will not be sorry you made it, but if you are short on time, feel free to use your favorite marinara. But please promise you will make it. Umkay?

It starts with sautéing an onion, then garlic cloves, Italian seasoning, salt, pepper, crushed tomatoes and tomato sauce are added in. Let them simmer, do their thang and get merry. I love how the crushed tomatoes add texture to the sauce but if you prefer a smooth sauce, add it to a blender to smooth out. This is my “go-to” tomato/marinara sauce. It is perfect to pair with pasta, dip grilled cheese into or for a pizza base. The possibilities are endless!

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and cheesy, roasted garlic grits!

Rather than the standard pasta noodles that usually accompanies chicken parmesan, I decided to go with roasted garlic grits. What is not to love about cheesy, full of flavor grits? They are slightly sweet and I love the contrast to the robust whole wheat chicken parmesan and gooey mozzarella.

This is an easy weeknight meal or a super healthy, impressive weekend meal for friends. Add it to your menu and you will not be disappointed. No food envy here!

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and cheesy, roasted garlic grits!

Whole Wheat Chicken Parmesan with Rustic Tomato Sauce & Roasted Garlic Polenta

A healthy remake of a restaurant classic. Whole Wheat Chicken Parmesan is crispy and fully of flavor. Served in a bath of rustic tomato sauce and roasted garlic grits!

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

Yields 4

Author:

Megan

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Ingredients

  • Roasted Garlic:
  • 1 whole head garlic
  • Drizzle olive oil, saltt and pepper
  • Chicken:
  • 1 pound chicken breasts (4 cutlets)
  • 1/2 cup whole wheat panko breadcrumbs
  • 1/4 cup shredded parmesan
  • 2 tablespoon Italian seasoning
  • 1/4 teaspoon salt
  • 2 egg whites
  • 2 ounces fresh mozzarella, thinly sliced
  • Sauce:
  • 1 medium sweet onion, diced
  • 4 large garlic cloves, minced
  • 3 tablespoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 28 ounce can crushed tomatoes
  • 1 (14 ounce) can tomato sauce (mine has seasonings already added)
  • Roasted Garlic Grits:
  • 2 cups chicken broth*
  • 1 1/2 cups unsweetened almond milk*
  • 1 teaspoon salt
  • 1 cup instant grits/polenta
  • 1/2 tablespoon butter

Instructions

  1. Roasted Garlic: Preheat oven to 375 degrees F.
  2. Chop off the top of the garlic, just the tip of the garlic pieces though. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil and place in oven. Roast for 40 - 45 minutes or until garlic is soft and aromatic. Remove from oven to let cool. Once cool, squeeze out the garlic cloves by turning upside down and squeezing out. Smash the garlic with the flat side of a knife or a spoon. You will be adding this to the grits.
  3. Chicken: Meanwhile, Spray a baking rack with non stick spray and place on a baking sheet. Put aside.
  4. In a small bowl, add the whole wheat panko, parmesan, Italian seasoning and salt. In another small bowl add the egg whites.
  5. Dip each chicken breast into the egg whites, let access run off then dip into the panko mixture, making sure that all sides of the chicken are coated. Place on the prepared baking rack. If you have remaining panko mixture, press onto pieces of the chicken that are lacking coating.
  6. Place in oven with garlic and back for 20-25 minutes or until your chicken is heated to 165 degrees F and cooked through. (This cooking time may vary depending on how big/thick your chicken pieces are.)
  7. When chicken is done cooking, remove from oven and set aside.
  8. Sauce: Meanwhile, Place the olive oil in a large sauce pan. Heat over medium heat. Add the onion. Let soften, 5 minutes. Add the garlic and stir, 30 seconds. Add the remaining sauce ingredients and let simmer for 20 minutes to merry the flavors.
  9. Roasted Garlic Grits: In a medium saucepan, heat the chicken broth and almond milk over medium heat. Slowly whisk in the grits. Bring to a boil then immediately reduce heat to a simmer. Cook the grits according to package instructions. Once cooked, remove from heat and add in the butter and smashed garlic. Stir well.
  10. To serve: Turn on broiler, place 1/2 ounce mozzarella over each chicken piece. Place under broiler to melt cheese. Remove from oven once melted.
  11. On 4 serving plates or bowls, place the grits on the bottom, top with marinara and one piece of the cheesy chicken parmesan. Serve immediately.

Notes

*The broth and almond milk replace the liquid called for on package. If yours calls for a different amount, make sure to follow that ratio. Just use some chicken broth and some almond milk.

7.8.1.2
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https://withsaltandwit.com/whole-wheat-chicken-parmesan-with-rustic-tomato-sauce-roasted-garlic-polenta/

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If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!

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Categories: Chicken & Poultry Tags: cheese, chicken, grits, healthy, italian, panko, parmesan, polenta, roasted garlic, sauce, tomato, whole wheat

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Reader Interactions

Comments

  1. Beth says

    April 13, 2015 at 6:39 am

    Meg, this is phenomenal! The breading on the chicken is so perfect, I could see this at a restaurant!
    Reply
    • Meg says

      April 13, 2015 at 7:20 am

      OH you are too sweet ;)
      Reply
  2. Amy @ A Healthy Life For Me says

    April 13, 2015 at 8:19 am

    This looks amazing and that roasted garlic.... oh-my do I love roasted garlic!
    Reply
    • Meg says

      April 13, 2015 at 1:27 pm

      Amy it's like music to our ears, right?!
      Reply
  3. Kacey @ The Cookie Writer says

    April 13, 2015 at 8:25 am

    These photos are beautiful!! Roasted garlic is my absolute favourite: I swear by it. As for chicken Parmesan, I find my go-to is eggplant Parmesan. I can never have enough!
    Reply
    • Meg says

      April 13, 2015 at 1:27 pm

      Gosh I am right there with you! In doubt always add roasted garlic ;)
      Reply
  4. heather @french press says

    April 13, 2015 at 10:07 am

    I have always loved chicken parm. but have never tried to make it myself - not sure why - I bet even my kids would love this - and I love that you replaced pasts with the grits - SO delicious
    Reply
    • Meg says

      April 13, 2015 at 1:26 pm

      It is so easy! I don't know why I don't make it more often. Thanks Heather!
      Reply
  5. Nicole @ Or Whatever You Do says

    April 13, 2015 at 11:58 am

    Oh.my.gosh! I just love these photos, this story, and everything about it. This might label me a full yankee (is that still p.c.?) - but I've never had grits!
    Reply
    • Meg says

      April 13, 2015 at 1:25 pm

      Ha I won't judge ;)
      Reply
  6. mila furman says

    April 13, 2015 at 1:24 pm

    I love that you added roasted garlic to this dish! It's one of my faves!! And better yet... it's with polenta! YUM!!! I went to Houlihans every weekend with my girlfriends all through high school...we loved it so much that we all worked there!!! My personal favorite dishes were the stuffed chicken breast OR the baked potato soup...both of which I have unfortunately perfected and both of which I never make cuz of the calories! This looks awesome...glad you knocked the cals some :)
    Reply
    • Meg says

      April 13, 2015 at 3:59 pm

      Oh now that is the way to go! And that soup?! OMG I need!
      Reply
  7. Bri | Bites of Bri says

    April 13, 2015 at 4:03 pm

    I love this healthier take on one of my favorite dishes! I'm a repeater too but is deviate too if I found out the nutritional info of my favorite dishes.
    Reply
    • Meg says

      April 13, 2015 at 4:51 pm

      Glad I am not the only repeater!! Thanks Bri!
      Reply
  8. Julie | This Gal Cooks says

    April 13, 2015 at 6:14 pm

    Oh yum yum yum! I could live on this!
    Reply
    • Meg says

      April 13, 2015 at 6:52 pm

      I am right there with ya!
      Reply
  9. Nutmeg Nanny says

    April 13, 2015 at 8:07 pm

    This whole dish is so beautiful! I'm totally intrigued about eating parm with polenta instead of pasta. I think I would like it even more!
    Reply
    • Meg says

      April 14, 2015 at 6:32 am

      I definitely do as I am not much of a pasta lover!
      Reply
  10. Becky | The Cookie Rookie says

    April 14, 2015 at 1:51 pm

    This looks SO beautiful and delicious! Your pics are stunning lately lady! YUM!
    Reply
    • Meg says

      April 14, 2015 at 2:24 pm

      Delicious it is for sure! Thanks dear!
      Reply
  11. Jaren (Diary of a Recipe Collector) says

    April 14, 2015 at 9:52 pm

    I love EVERYTHING about this meal!!! EVERYTHING!
    Reply
    • Meg says

      April 15, 2015 at 5:51 am

      Now that is a winner dinner for you then!
      Reply
  12. Amy says

    April 21, 2015 at 11:00 pm

    What can I use instead of the almond milk as I am allergic to tree nuts?
    Reply
    • Meg says

      April 22, 2015 at 7:00 am

      You can use just regular milk. Enjoy!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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