Skip to main content

Skinny Saucy Chicken Parmesan



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

Ingredients:

Cooking spray
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

Method:

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.
Serve

Marinara Sauce

Ingredients:

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

Method:

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
Printable recipe


Enjoy!



Comments

  1. Pam, Your skinny saucy chicken parmesan looks great...but I never feel guilty when I chow down on the more 'expansive' version! Love Italian food and it's hard to come by in our neck of the woods. Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Thanks, Dave! I agree, Italian food is awesome! Have a wonderful day!

      Delete
  2. Interesting thing that you mention 'kosher' salt among the ingredients whereas the dish is not a kosher one as it mixes chicken and cheese.Although I usually don't mix the two, I must confess I've 'sinned' a few times in my life, and the mixture is delicious. Yor italian chicken parmesan version indicates your high skill in cooking.

    ReplyDelete
    Replies
    1. Duta, you're right! I should've noticed that! It was very delicious anyway! Take care

      Delete
    2. Lots of recipes call for kosher salt that in fact have no connection with making recipes actually kosher. This is because kosher salt has a particular configuration of crystals that make it appealing to some cooks (and that also make it appropriate for the process of "koshering" meat for use in actual kosher recipes).

      The blog Kichen Riffs (kitchenriffs.com) calls for kosher salt in many savory dishes -- for example the current one that includes ham and so is totally not compliant with kosher laws. The blog states: "We use kosher salt for cooking. This is coarser than regular table salt, so it doesn’t seem as “salty” by volume. If you’re using regular table salt, start with about half as much as we suggest."

      Best... mae at maefood.blogspot.com

      Delete
    3. Hi, Mae! I'm happy to learn more about it! I agree with using kosher salt because of the coarse consistency. Thank you for your input on the subject, sometimes it's a confusing thing!

      Delete
  3. Looks delicious to me! You didn't say how much garlic but trust me, you need more than you used! ...and maybe there'd be leftovers for your eldest child since it would be too garlicky for someone :)

    ReplyDelete
    Replies
    1. Hi son! It was delicious! Forgot about the garlic and will add it next time. You kind of surprised me, It must be the sauce and all the cheese that sold you on this! I'll let you know the next time I make it! Love ☺

      Delete
  4. Pam look absolutely delicious , love this recipe!! xoxoxo

    ReplyDelete
    Replies
    1. Thanks, Gloria! It was delicious for sure! Hugs to you

      Delete
  5. Skinny, healthy and delicious ... this is something I would totally love.

    ReplyDelete
    Replies
    1. Thanks, Angie! Glad you like it!

      Delete
  6. Even lightened up this dish screams comfort. Yum!!!

    Velva

    ReplyDelete
    Replies
    1. Thanks, Velva! Comfort is the word! ☺

      Delete
  7. Hi Pam, delicious looking chicken Parmesan, always a favorite at our house, love how you spiced it up.

    ReplyDelete
    Replies
    1. Hi Cheri! Glad your family likes it too! Spicy works for me! Take care

      Delete
  8. It looks delicious Pam and I like the way you finish cooked it atop the sauce and topped with the cheese.

    ReplyDelete
    Replies
    1. Thanks, Larry! I love easy meals like this! Have a good day!

      Delete
  9. Love Chicken Parm! And this is a neat way to prepare it. All the flavor, fewer calories. Winner!

    ReplyDelete
    Replies
    1. Thanks, John! Anything to save a few calories! ☺

      Delete
  10. Wonderful recipe Pam - thank you! I just hate to fry anything - even bacon. Just can't stand the mess I guess. So thanks again for this lighter version - love it!

    ReplyDelete
    Replies
    1. Thanks, Tricia! Glad you like it. I agree totally with the frying, just because of the mess. Thank goodness for recipes like this! ☺

      Delete
  11. Pam, this looks killer good. All the foods you make look great.

    PS: I love your air fryer too. Just a matter of cost and where I would put it. But .. oh my gosh, unfried fried chicken, that to me sounds heavenly.

    ReplyDelete
    Replies
    1. Thanks, Ivy! I agree with all the gadget issues!

      Delete
  12. Always a hit with my family. I do appreciate your lightened up recipe!!!

    ReplyDelete
    Replies
    1. Thanks, Liz! Glad you like it!

      Delete
  13. Looks super delicious! Eat without all the guilt! I like that!

    ReplyDelete
  14. Dear Pam, That does sound good!! I love chicken parm. and so do my kids. xo Catherine

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews