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I seriously doubt it's light, but my mom's version of baked chicken parmesan is amazing. No eggs, just a butter and spice mixture and no batter, just bread crumbs, parmesan and crushed french fried onions. Dredge, bake and enjoy with pasta and red sauce. It's seriously wonderful and easy.

I love anything with Chicken and Pasta...healthy or not. Love this idea though.

I guess it all depends on how "light" is defined. One person's light is another person's gluttony.

I think the key here is to take "Light Chicken Parmesan" as a whole term - to remember exactly what the original is.

Each serving gets less than 1/4 cup of part skim mozzarella and 1/4 tbs of olive oil. Well, there's the fat content. Yes chicken breast has a wee lil bit, but that's really pushing it. Not terrible.

This recipe, like many others, calls for egg whites. My question is - what to do with the yolks? Can they be frozen? I ask because I have this dilemma pretty often. My gf wants me to save them (she gets mad when I throw them out) when I make my omlettes (1 egg, 1 egg white) but I don't know what I'd do with them.

I'm always cooking extras for lunch and the one sided breading would actually solve another problem. You could actually pack the sauce with the chicken without worrying that the bottom would get soggy (which also tends to happen just with microwaving too).

Plaid ninja, make a custard! Although I suppose than kinda bombs the 'eating light' thing. You could also make lemon curd for your toast or something. You can even use them in your hair (sounds disgusting, I know, but an egg is supposed to be good for your hair, I imagine a yolk would work, too).

Hmm, I might consider the custard idea. Can I freeze the yolks for later use? I doubt I would make a custard right after breakfast. (I wouldn't rule it out though if the custard were tasty)