Healthy & Homemade: Skinny Chicken Parmesan

RH_RecipesThis Skinny Chicken Parmesan recipe is simple, easy and can be done in less than an hour! What makes it different is the “naked” style of chicken breast, since there is no breading to soak up excess oil. This dish is light, full of flavor and your family will be asking for more. Get creative and instead of using store bought shredded cheese try checking out your local market or grocery store for fresh mozzarella, it will add a smooth creaminess as it melts into the tomato sauce.

Skinny Chicken Parmesan

Serves 4 / Prep: 60 min / Cooking Time: 30 mins

Note: Prep time includes the making of marinara, if using store bought sauce this recipe can be whipped up in 45 mins.

  • Ingredients:
    • 1 tsp dried rosemary
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • 4 tbsp olive oil
    • Salt and freshly ground black pepper
    • 4 boneless skinnless chicken breasts
    • 2 cups marinara sauce (recipe to follow)
    • 6-8 slices fresh mozzarella
    • 2 tbsp grated Parmesan
    • 1 tsp fresh parsley, chopped
    • 2 tablespoons unsalted butter, cut into cubes
  • Tools needed:
    • Small mixing bowl
    • Plastic wrap
    • Meat tenderizer/mallet
    • Frying pan
    • Baking dish
  • Preparation:
    1. Preheat oven to 450°F
    2. Put the olive oil into a mixing bowl and rub the dry herbs in the palm of your hand to “grind” them releasing the natural oils, add to olive oil and mix then set aside
    3. Butterfly each chicken breast and place between sheets of plastic wrap, using the smooth side of your tenderizer/mallet begin pounding the chicken until they are each 1/2 inch thick
    4. Season each side of chicken with salt & pepper, pour olive oil mixture over ensuring each breast is coated
    5. Over medium high heat melt butter and cook chicken for 3-4 minutes each side, then transfer to baking dish
    6. Top each breast with 1/2 cup marinara sauce and mozzarella, you may break up a slice or two for even distribution
    7. Bake for 15-20 minutes until mozzarella is melted and bubbly
    8. Top with parsley and Parmesan, serve with pasta or salad

Marinara Sauce

  • Ingredients:
    • 1/2 c olive oil
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 1 stalk celery, chopped
    • 1 carrot, chopped
    • 2 (32-oz) cans crushed tomatoes, San Marzano preferred
    • Salt and freshly ground black pepper
    • 2 tsp dried basil
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 2 dried bay leaves
    • 3 tbsp unsalted butter or pinch of sugar (if needed)
  • Preparation:
    • Heat oil over medium-high heat in a large pot
    • Saute onion and garlic until translucent, 2 mins – do not burn!
    • Add in celery and carrots, season with salt and pepper
    • Saute for around 5 minutes, all vegetables should be soft
    • Add tomatoes, dried herbs and bay leaves
    • Drop heat to low and simmer for 45 minutes
    • Remove bay leaves and add more salt/pepper to taste (you may add butter one tbsp at a time or a pinch or two of sugar to cut the acidity)
    • Using hand blender or food processor, blend until smooth
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