chicken parmesan

Once again Gina Homolka does not disappoint. The original recipe comes from her book The Skinnytaste Cookbook.

This is a tasty and healthy version of Chicken Parmesan that is sure to please. This meal is a mix of breadcrumbs and Parmesan cheese, smothered with basil and tomato marinara sauce and topped with shredded Parmesan. 

The recipe for the marinara sauce was so easy, delicious and fast. I may never buy marinara sauce again. Yum!

Chicken Parmesan

Ingredients:

olive oil
4 boneless, skinless chicken breasts (28 oz)
3/4 tsp salt
1/2 cup breadcrumbs
3 tbsp Parmesan cheese (shredded or grated)
2 tsp melted unsalted butter
1 tbsp olive oil
2 cups marinara sauce

Marinara Sauce:
1 tsp olive oil
2-3 garlic cloves, smashed
1/8 cup water
1 (28-oz) can crushed tomatoes
salt
pepper
1/8 cup chopped fresh basil

Cooking Directions:

Preheat oven to 450F. Lightly spray a large baking sheet with olive oil.

Cut the chicken breasts in half to make 8 tenders. Season with salt.

Combine the bread crumbs and Parmesan cheese in a shallow bowl. Combine the melted butter and olive oil in another shallow bowl. Brush the butter/oil mixture on both sides of the chicken and dredge the chicken in the bread crumb and cheese mixture covering on all sides. Place the chicken on the baking sheet and lightly spray with olive oil.

Bake about 20 minutes or until golden on the bottom. Turn the chicken and bake an additional 5 to 6 minutes or until the chicken is cooked through.

Start making the marinara sauce while the chicken is baking by heating a medium-large saucepan over medium heat. Add the oil and garlic and cook until golden, about 2 minutes. Add 1/8 cup water, tomatoes, salt and pepper to taste. Cover and bring to a boil, reduce to medium-low and simmer for 10 minutes. Remove from heat, add the basil and stir.

Plate the chicken and spoon marina sauce on top. Sprinkle with additional Parmesan cheese if desired.

The original recipe comes from Gina Homolka's book  The Skinnytaste Cookbook