Who doesn’t like the popular classic, cheesy, rich and delicious chicken parmesan?
My only problem with it, when it’s served in restaurants, is all the breading and possibly deep-frying that is done to it. Now that I’m trying to cut back on starchy carbs, I don’t want all that heavy breading on my chicken.
And it’s not necessary! This version is just as good, in my opinion, without being overly breaded, greasy and filling.
It’s also super quick to prepare. Just pound some boneless skinless chicken breasts until they’re thin, season them generously with salt, pepper and oregano and place in a heated skillet. Don’t worry, they don’t have to look perfect. Later they will be covered with cheese and sauce anyway.
Since they are pretty thin, they cook very quickly and only need about 3 minutes on each side.
Once they are browned on both sides, place them in an oven-proof tray or dish. Begin by placing provolone cheese over each piece. (Feel free to substitute mozzarella, if you prefer.) Just tear the cheese to fit the size of the chicken pieces.
Next, grab some warm marinara sauce, preferably homemade, but jarred sauce will work, too. Spoon a couple of tablespoons on top of each piece and spread it so it reaches the edges.
Finally, sprinkle on some shredded parmesan cheese (or romano, or mozzarella), and pop it into the oven for just a few minutes until the cheese melts and the chicken is fully cooked.
Here is the finished product, served alongside some fresh green beans. I prefer fresh vegetables or salad as a side, instead of starchy pasta.
This chicken would also be great with broccoli, spinach, asparagus, or spaghetti squash.
Healthier Chicken Parmesan
Servings: 4
- 2 boneless, skinless organic chicken breasts, approximately 8 ounces each
- 3/4 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 tablespoons avocado oil, or olive oil
- 4 slices provolone cheese
- 1/2 cup prepared marinara sauce
- 1/4 cup shredded parmesan cheese
Directions:
Preheat the oven to 425 degrees.
Slice each chicken breast in half lengthwise to make 4 thin medallions. Place wax paper over the chicken and pound it to about 1/2 inch thick. Season both sides of the chicken with the salt, oregano and pepper.
Heat a large skillet over medium high heat, add the oil and brown the chicken for about 3 minutes on each side.
Remove the chicken from the pan and place it in an oven safe dish with enough room so the slices do not overlap.
Add one slice of provolone cheese to each piece of chicken, tearing the cheese to fit evenly.
Add 2 tablespoons of marinara sauce to each piece, and spread evenly to cover.
Finally, sprinkle 1 tablespoon of parmesan cheese on top of each piece of chicken.
Place the chicken into the oven and bake for 5 minutes, or until the cheese is melted and the chicken is fully cooked.
Variation: This recipe can easily be adapted for the barbecue grill. Just grill the chicken for 3-4 minutes per side (or until fully cooked), top with cheese and warm marinara sauce and close the lid just until the cheese melts.