My skinny substitute allows you to indulge in the Italian favorite without suffering a blow to your arteries and waistline. This cheesy creation is downright delicious and a mere 320 calories. — Joy Bauer, MS, RDN, CDN, nutrition and health expert for NBC’s TODAY show, and author of From Junk Food to Joy Food.
- 1 large whole-grain roll
- 1 thin to medium boneless, skinless chicken breast
- 3 heaping Tablespoons marinara sauce, store-bought or homemade
- 1/4 Cup shredded part-skim mozzarella cheese
- 1 Teaspoon grated Parmigiano-Reggiano cheese
Preheat the broiler.
Line a baking sheet with aluminum foil.
Scoop the insides out of the roll, place the roll on the baking sheet, and lightly toast under the broiler for 1 to 2minutes. Place the roll on a plate and set aside.
In a pan coated with nonstick oil spray, sauté the chicken until it is no longer pink inside, 3 to 4 minutes per side.
Transfer the chicken to the baking sheet, top with the marinara sauce, mozzarella cheese, and Parmigiano-Reggiano cheese. Place under the broiler until the cheese is melted and bubbling.
Using a spatula, remove the chicken Parm from the oven and place on a toasted roll