Chicken Parmesan-Lightened Up

IMG_9332This recipe came out of a need to eat one night. Short on ingredients and not wanting to make a trip to the market, I saw this in a magazine and threw it together in no time. I thought I would share since you may like it as well and being that it isn’t breaded, fried chicken, it makes it a really light, healthy option…


Chicken Parmesan-Lightened Up


2 skinless, boneless chicken breasts-split in half lengthwise to be thinner
1/2 cup dried bread crumbs
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1/4 cup plus 2 tablespoons finely chopped fresh basil
Salt and pepper, to taste
1 (15 ounce) can tomato sauce
1 clove garlic-grated
Pinch of red pepper flakes
4 slices mozzarella cheese


Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden brown-about 3 minutes. Add 2 tablespoons Parmesan and cook, stirring, until melted-about 1 minute more. Transfer to a bowl and stir n 2 tablespoons basil; set aside.

Return the skillet to medium-high heat and add the remaining olive oil. Sprinkle the chicken with salt and pepper; add to the skillet and cook until golden and cooked through-about 4 minutes per side. Transfer to a plate.

Add the tomato sauce and 1 cup of water to the skillet. Add the garlic, red pepper flakes and 1 tablespoon Parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is thickened-about 10 minutes. Stir in the remaining basil and season with salt and pepper.

Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining Parmesan cheese, a pice of cheese on each piece of chicken and top with some breadcrumbs. Let simmer until the cheese melts-aobut 3 minutes. Serve with a salad.

adapted from Food Network Magazine, March 2013

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One Response to “Chicken Parmesan-Lightened Up”

  1. 1
    Maria — March 13, 2013 @ 10:56 pm

    Sounds easy & healthy 🙂 Do you have a photo of the cooked dish?

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