Healthier & Lighter Chicken Parmigiana
A better twist on a traditional Chicken Parmigiana!
Ingredients
For the Marinara Sauce
- 2 tbspn olive oil
- 6-8 medium tomatoes, chopped
- 3 cloves garlic, chopped
- handful basil, chopped
- salt and pepper, to taste
For the Chicken
- 1/4 cup olive oil, for frying add more if necessary
- 4-6 boneless chicken breasts sliced thin for more even cooking
- 2 tbsp Adobo seasoning
- 1 1/12 cups Italian style breadcrumbs
- 2 eggs, beaten
- 1 1/2 cups flour
- 8 oz sliced mozzarella
- salt and pepper, to taste
- parsley, chopped, for garnish
Instructions
- Season the chicken with Adobo and pepper. Set aside or leave in fridge for a few hours to marinate.
- While the chicken is marinating, make the sauce. Heat the olive oil in a large pan. Add in the chopped garlic and tomatoes.
- While the tomatoes are simmering, add in the chopped basil and season with salt and pepper. Simmer on low for 15-20 minutes.
- Meanwhile, heat oven to 400.
- Heat more olive oil over medium-high in a large skillet that can also be transferred to the oven later.
- Arrange three bowls near the stove: one with the flour, one with the beaten egg, and another with the breadrumbs.
- Coat each chicken breast in the flour first, then the egg, and finally in the breadcrumbs. Drop each immediately into the heated olive oil.
- As you add more chicken cutlets to the pan, be sure to monitor the frying process. If the underside of each chicken cutlet begins to burn, turn it over and/or lower the heat.
- Once each chicken cutlet is browned on both sides, add a few spoonfuls of sauce over each chicken cutlet.
- Then, layer two slices of mozzarella on top, finishing with the remaining marinara sauce on top of the mozzrella.
- Transfer the entire skillet to the oven for 10 - 15 minutes until the mozzarella is melted and the chicken is thoroughly cooked.
- Serve with a fresh salad and bread or with pasta!