An oversize restaurant portion of classic chicken parmesan can easily top 1,000 calories — yikes! The traditional recipe starts with chicken that's coated in white refined bread crumbs and deep-fried in a vat of oil, jacking up the fat and carb count, and then smothered with fattening whole-milk cheese. To make a slimmer, low-carb version, nix the breading and frying: Instead grill or pan-sauté plain boneless, skinless chicken breasts. Top each chicken breast with marinara sauce and shredded part-skim mozzarella cheese, and place under the broiler just until the cheese melts. Hold the side of pasta, and instead serve this comforting entrée with a giant mound of steamed broccoli.