Look at the menu in any Italian restaurant and you’ll see
Chicken Parmesan, usually fried like Mom used to do and served with a ton of good cheese.
This recipe is a delicious lightened up version of that classic sinful dish.
The lightly breaded chicken is baked juicy and tender, surrounded with marinara sauce in the skillet and topped with mozzarella cheese.
Served over a little pasta, it’s perfect Italian comfort food, that you can eat without feeling guilty.
It’s truly delicious and I will definitely be making it again for our dinner, or maybe for company.
It’s that good!
Skinny Saucy Chicken Parmesan
3 boneless, skinless chicken breasts
¾ teaspoon kosher salt
1 teaspoon seasoned pepper
½ cup seasoned bread crumbs
4 tablespoons grated Parmesan cheese
2 teaspoons butter, melted
1 tablespoon olive oil
2½ cups Marinara sauce (recipe below) or store-bought marinara sauce
¾ cup part-skim shredded mozzarella cheese
Your favorite cooked pasta, optional
Preheat oven to 450°.
Lightly coat a large baking sheet with cooking spray.
Slice the chicken breasts horizontally to make 6 cutlets, season both sides with salt and pepper.
In a shallow bowl, combine grated Parmesan and bread crumbs.
In a small bowl, combine oil and butter, brush on both sides of chicken.
Dredge the chicken in bread crumb mixture, place on baking sheet.
Lightly spray oil on top of the chicken.
Bake for about 20 minutes, until bottom is golden.
Turn over and bake until middle is cooked through and bottom is golden, about 7-10 minutes.
Meanwhile, in a large deep skillet, cook marinara sauce over medium heat until heated through.
Place baked chicken in the skillet and top each piece with 2 tablespoons shredded mozzarella cheese.
Cover pan and cook until cheese is melted, about 3-4 minutes.
Place chicken on cooked pasta, if desired.
1 small onion, chopped
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon sugar
¼ teaspoon salt
½ teaspoon seasoned pepper
In a large saucepan, sauté garlic and onion in olive oil until onion is tender.
Stir all remaining ingredients in with onion mixture, heat to boiling, reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
Carefully puree hot sauce in a food processor or blender, serve over cooked pasta with Chicken Parmesan.
Makes 2½ cups