A chicken Parmesan that's big on flavor, but not on fat? It's easier and more weeknight-friendly than you might think.

I started with a basic breaded and baked chicken breast. For speed, I cut the breasts into thin cutlets. And that speed isn't just a convenience. It also pays dividends on texture. The less time the chicken spends in the oven, the more tender and moist the end result.For a crunchy coating, I kept it simple panko breadcrumbs. Dunk the chicken in some egg, drag it through the breadcrumbs and you're ready to move on.While the chicken bakes, the sauce comes together in just minutes on the stovetop. I used puttanesca the fast and flavorful pasta sauce as my inspiration. A few high-flavor ingredients pull it all together in no time. And with a lot less of the usual fat that clogs this dish.We do finish it with Parmesan cheese, but the sauce is so flavorful already, a little goes a long way.Chicken Puttanesca ParmesanStart to finish: 30 minutesServings: 42 boneless, skinless chicken breasts1 egg1 cup panko breadcrumbs1 teaspoon garlic powderOne-half teaspoon saltOne-quarter teaspoon ground black pepper1 tablespoon olive oil4 to 6 oil-packed anchoviesOne-quarter teaspoon red pepper flakes1 large yellow onion, diced2 Roma tomatoes, cored and choppedOne-half cup chopped pitted Kalamata olives4 cloves garlic, minced2 tablespoons capers5 large leaves fresh basil, choppedOne-quarter cup grated Parmesan cheeseHeat the oven to 400 F. Coat a baking sheet with cooking spray.One at a time, carefully slice each chicken breast in half horizontally to create two thin halves.Place the egg in a wide, shallow bowl. In a second bowl, mix together the breadcrumbs, garlic powder, salt and pepper.One at a time, dunk the chicken cutlets first in the egg, then in the breadcrumbs, pressing as needed to adhere them to the meat. Arrange the breaded cutlets on the baking sheet, then mist the tops with cooking spray. Bake for 20 minutes, or until lightly browned.Meanwhile, in a large skillet over medium-high, heat the oil. Add the anchovies and red pepper flakes, then sauté until the anchovies have dissolved. Add the onion and sauté for 5 minutes. Add the tomatoes and bring to a simmer.Cook just until the tomatoes begin to break down, about 5 to 7 minutes. Remove the pan from the heat and stir in the olives, garlic, capers and basil. Season with salt and pepper.When the chicken is done, transfer each cutlet to a serving plate. Spoon the sauce over each, then top with Parmesan.Nutrition information per serving: 360 calories; 100 calories from fat (28 percent of total calories); 11 g fat (2.5 g saturated; 0 g trans fats); 105 mg cholesterol; 33 g carbohydrate; 2 g fiber; 4 g sugar; 30 g protein; 1010 mg sodium.