Chicken parmesan isn't the sort of dish we usually associate with eating light. It's breaded and heavy in butter, and usually served with a heavy sauce and lots of pasta. Well, this recipe from Martha Stewart lightens it up into a dish that's still classic but won't overstuff. Part of the secret here is breading only one side of the chicken, which still makes it crunchy but lightens it up. They also use whole-grain breadcrumbs, and just egg whites in the breading batter.