Italian Food. All those carbs…so yummy on the tongue but usually not so great for the waistline. Enter: Lightened Chicken Parm. I love chicken parm (and eggplant parm for that matter. Okay, so anything that includes the word Parmesan). Several years ago, my momma found a recipe I think from Giada DeLaurentis for a chicken parm that wasn’t breaded. I’ve since lost track of the original recipe but stick to the basics with this recipe that I put together on the fly (and most likely do it differently every time seeing its just one of those things in my head).
Serve this with your favorite pasta sauce and pasta.
- 1 lb. chicken breast cutlets (or boneless, skinless chicken breasts butterflied and pounded thin)
- Italian Seasonings
- Sea Salt
- Fresh cracked black pepper
- 1 c. marinara sauce (store-bought or homemade)
- 6 oz. fresh mozzarella cheese
- 1/2 c. freshly grated Parmesan cheese
- 2 TBS butter
Preheat the broiler.
On a sheet pan, spread marinara sauce making sure to cover the entire pan (add a bit more if needed). Season chicken with Italian seasoning, salt, and pepper. In a large skillet sprayed with cooking spray, sear each chicken cutlet for about 1 minute per side (make sure not to crowd the chicken – work in batches to ensure that the chicken gets a nice golden color on each side and doesn’t come out looking pale and lifeless). Place on sheet pan once seared.
Top each chicken cutlet with mozzarella and Parmesan cheeses. Place 1/4 TBS of butter on top of the pile of cheese on each chicken cutlet (I said this was LIGHTER, not fat free!).
Broil on top rack until chicken is cooked through and cheeses are melted. Serve with spaghetti and additional sauce.