Why have regular Chicken Parmesan when you can have it buck naked, and healthier too? That's right folks, chicken parmesan can be just as good without the breading and deep frying of the cutlets. I will often omit the olive oil in the recipe and use chicken thighs instead. I find that they are more flavorful and juicier, and harder to over-cook. I also have adapted this into a casserole version that you can make ahead of time, and even freeze ahead of time, then pop it in the oven when you are ready. Look for that recipe post coming soon.
Yields - 3 Servings, (but could easily be doubled)
1 Leaner, 1 Green, 1 Healthy Fat, and 3 Condiments per serving
Ingredients:
2 Tablespoons of Olive Oil
1 Tablespoon of Italian Seasonings
3 Chicken Cutlets
Salt & Pepper
3/4 Cup Rao's Marinara Sauce
1 Cup Shredded -part skim milk- Mozzarella Cheese
8 Teaspoons reduced fat grated Parmesan Cheese
1/4 Tablespoon Butter, cut into pieces
Directions
Preheat oven to 450 degrees F.
Brush the sides of the chicken with the olive oil.
Season both sides of the chicken with the Italian seasoning & sprinkle with salt & pepper.
Heat a large heavy, oven proof skillet over high heat.
Add the chicken to the skillet and brown both sides, about 1-2 minutes for each side, then remove the pan from the heat.
Spoon the marinara over the top of the chicken cutlets.
Sprinkle with the cheeses.
Dot the tops of the cheese covered chicken with the butter bits.
Bake in the oven until the cheeses melt and the chicken is cooked to an internal temp of 165 degrees F. (About 5 minutes, but cooking times may vary depending on the thickness of your chicken. The thinner the cutlet the shorter the cook time).
Adapted from the Optavia recipe.
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