Although Nick is over his Chicken Parm moment, that doesn't stop me from making it from time to time. My usual go-to recipe is this one from Food Network chef Giada De Laurentiis, but last week we had a different version. This guiltless version appears in the January 2009 issue of Better Homes & Gardens magazine, and instead of the traditional breadcrumbs, it uses pulverized whole-bran cereal shreds! Taste-wise, nobody could tell the difference when we ate the finished product, and couple that with the fat-free egg product and reduced-fat cheese, and you have a tasty lighter version of the real thing. Dig in!