Photo of Chicken Parmigiana with Beefsteak Tomato Sauce by WW

Chicken Parmigiana with Beefsteak Tomato Sauce

Total Time
50 min
20 min
30 min
Our version of this Italian-American classic has a crunchy oat topping that's baked until golden and topped with homemade tomato sauce and mozzarella cheese.


Cooking spray

2 spray(s), divided

Uncooked instant oatmeal

2½ packet(s), 1 oz each (about 1 cup total)

Dried oregano

2 tsp, divided

Garlic powder

½ tsp

Onion powder

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz pieces

Canned tomato sauce

1 cup(s)


1 large, beefsteak, cored and diced


¼ cup(s), fresh, chopped

Shredded part skim mozzarella cheese

1 cup(s)


  1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
  2. In a shallow bowl, combine oatmeal, 1 teaspoon of oregano, garlic powder, onion powder, salt and pepper. Add chicken to oat mixture and turn to coat both sides, pressing oat mixture onto chicken with your hands. Place chicken on prepared baking sheet and lightly coat surface with cooking spray; bake 20 minutes.
  3. Meanwhile, in a medium saucepan, combine tomato sauce, tomato and remaining teaspoon of oregano. Set pan over medium heat and bring to a simmer. Simmer 10 minutes; remove from heat and stir in basil.
  4. Remove chicken from oven (keep oven at 400ºF) and top each chicken breast with 1/4 cup of sauce and 1/4 cup of cheese. Return pan to oven and bake until cheese is melted and golden, about 7 to 10 minutes more. Yields 1 piece of chicken per serving.