We love Italian Food and Chicken Parmesan ranks right up there at the top of my favorites list! However, with the breading and oil usually involved it isn’t always the most waistline friendly. This recipe is a full flavor, less fat version and it’s really easy to make! (BONUS)
Healthier Chicken Parmesan
(This makes 2 servings)
- 2 boneless skinless chicken breasts, butterflied
- 1 wedge real parmesan cheese, some sliced and some grated
- 3 Tbsp Italian Seasonings
- 4 garlic cloves, thinly sliced
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can diced tomatoes with garlic and olive oil (or your favorite Italian blend)
- 1/2 C chicken broth
- Barilla Pasta Plus Thin Spaghetti Noodles
- 2 Tbsp chopped flat parsley, plus some for garnish
- Cut 4 thin slices from the wedge of Parmesan, butterfly the chicken breasts and places 2 slices of cheese in the open center of each breast. Close the chicken breasts and sprinkle each breast with Italian Seasoning.
- In a large skillet over medium-high heat add some olive oil and then the chicken and 1/2 of your garlic; cook until the chicken breasts are browned on both sides, about 25 minutes. Remove the chicken breasts and set aside.
- Add tomato paste, diced tomatoes, 1 Tbsp Italian Seasoning and more garlic, gradually add in the chicken broth and heat until bubbling, stirring occasionally.
- Add the chicken breasts back in and heat the chicken thoroughly in the sauce. Lower to a simmer and cover until ready to serve.
- Serve the chicken atop your Barilla Pasta Plus Thin Spaghetti Noodles.
- Grate fresh parmesan cheese over the chicken and sprinkle with chopped parsley.
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