It is possible. You just have to be willing to let go of the breading… Let it go!!! It’s not worth it. Just a few gummy bread crumbs that add very little flavor. You know you don’t need that. (For full disclosure, I should point out that a good chicken parm does have a gorgeous, flavorful crust.) Instead of all those carbs, I have replaced them with a huge POW! of flavor.
Healthier Chicken Parmesan
- 2 chicken breasts, pounded thin
- 4 garlic cloves, microplaned
- 1 tsp fresh rosemary, diced
- 1/2 tsp fresh thyme
- 1/2 small onion, diced
- Salt and pepper to taste
- Oil for frying
- 1 to 2 cups of shredded mozzarella cheese
- 2 cups prepared spaghetti sauce
- Cooked pasta
In a skillet, combine oil for frying with garlic, rosemary, thyme, and onion. Saute spices until fragrant. Add in chicken; fry on each side for 2 minutes. In a 9×13 pan, spread 1/2 cup of spaghetti sauce. Top with chicken. Pour remaining sauce over chicken. Top with mozzarella cheese. Bake on 350 degrees until cheese is browned and bubbly. Serve over pasta. Top with more cheese if desired.
Barbara Bamber | justasmidgen said:
I have never thought of leaving that out.. but it makes total sense because the flavor would more than make up for it!
Glad you liked it!
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