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

Steps

1. Sauce:
2. 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.
3. Chicken: