Lighter Skillet Chicken Parmesan
Description
Save calories with this lighter version of the traditional Chicken Parmesan by not using breading. You won't even miss it. That's a promise. Serve it with your favorite pasta or spaghetti.
Ingredients
Sauce:
1 T. extra-virgin olive oil
4 garlic cloves, minced
1/4-1/2 c. grated onion with its juice
crushed red pepper flakes, to taste
28 oz. can crushed tomatoes (San Marzano tomatoes are the best quality)
8 fresh basil leaves, chopped
1 t. chopped fresh rosemary
1 t. chopped fresh thyme
1 t. chopped fresh Italian parsley
1/2 t. kosher salt
1/4 t. freshly ground black pepper
Chicken:
4 boneless skinless chicken breasts
1 t. salt
1/2 t. freshly ground black pepper
1/4 t. garlic powder
1 T. extra-virgin olive oil
1 1/2 c. tomato sauce
1 1/2 c. grated part-skim Mozzarella
2 T. freshly grated Parmesan cheese
Directions
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Sauce:
In a medium saucepan over medium-low heat, combine olive oil, garlic, onion and crushed red pepper flakes; cook 2 - 3 minutes, stirring constantly so garlic doesn't burn. Add tomatoes, basil, rosemary, thyme, parsley, salt and pepper. Bring to a low simmer, reduce heat to low, and cover. Let cook 20 minutes.
Chicken:
Preheat oven to 400 degrees.
Wash chicken and pat dry with paper towels.
Arrange a chicken breast between 2 sheets of plastic wrap. Using a meat mallet, pound chicken evenly until it's 1/4 inch thick. Remove plastic wrap; repeat. In a small bowl, combine salt, pepper and garlic powder. Season each side of each chicken breast with the seasoning mixture.
Heat oil in a large oven-proof skillet over medium -high heat. Place chicken breasts in the skillet; sear 3 minutes. Turn over the chicken breasts. Top with sauce, Mozzarella and Parmesan.
Transfer skillet to the oven; bake 4 - 5 minutes, until chicken is cooked through and cheese is melted and bubbly.
Serves 4.