Lighter Chicken Parmesan
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 Boneless Chicken Breast
  • 1 Cup Flour for dredging
  • 1 Tbsp Garlic Powder
  • Salt & Pepper
  • 2 Tbsp Olive Oil
  • 2 cups Tomato Sauce
  • ¼ Cup Grated Parmesan
  • 8 Slices Provolone or Buffalo Mozzarella Cheese
Instructions
  1. Preheat oven to 350.
  2. Slice the chicken breast in half the long way so that you have too thin pieces of chicken for each breast.
  3. Place the chicken in between wax paper on a cutting board and pound until super thin.
  4. In a lasagna pan, spray and pour the tomato sauce into the bottom of the pan. You want a good layer of sauce, so add more depending on the size of your pan.
  5. Season the chicken on both sides with salt & pepper.
  6. Add the flour & garlic powder to a bowl and season with salt & pepper.
  7. Heat a saute pan with the olive oil and, 1 at a time, dredge the chicken into the flour mixture. Shake well after you dredge it, you just want a light coating of flour on it.
  8. Make sure the pan is good and hot before you add the chicken. Brown for 5 minutes and turn over and cook another 4 minutes. Place the chicken on top of the tomato sauce, sprinkle with the parmesan and place of slice of cheese over each piece of chicken.
  9. Bake in the oven for 15-20 minutes until the cheese is melted and starts to get a little color.
  10. Serve with pasta on the side or a salad.
Recipe by Cook Eat Run at https://cookeatrun.com/2013/12/12/lighter-chicken-parmesan/