|I apologize for the cheesy basil garnish.... :)|
Ever had a reeeaally thick chicken breast, with a heavy, soggy breading and a thick, chewy covering of cheese? Yeah.... not my favorite. We made this version last week, and it was awesome - just the right amount of tender chicken, crisp breading, a taste of cheese and bright sauce in each bite. This was so light, and we all really enjoyed it.
Ridiculously Easy, Lighter Chicken Parm
2-4 boneless, skinless chicken breasts, sliced in half for 4-6 thin cutlets
EVOO to mist or brush onto chicken (you can also melt some butter and brush that on - about 2 tbsp. or so)
your favorite marinara sauce (1-2 c. )
grated parm for garnish if you like - or if you need more cheese, mozzarella or provolone
fresh herbs for garnish if you like, minced
For the breading:
1/2 - 3/4 c. breadcrumbs (make your own, use store-bought, Panko, whatever)
1/4 c. grated Parmesan cheese
1/2 tsp. garlic powder (NOT garlic salt!)
1/2 tsp. Italian seasoning (or mix up your own from the ol' dried spices collection)
couple grinds of pepper
pinch of salt
teeny pinch of cayenne pepper if you like
|We like the chicken very thin -maybe 1/2".|
Heat up your marinara sauce. Cook your noodles according to the box, drain, and set aside. If you like lots of cheese, lay a slice of fresh mozzarella or provolone on top of each chicken piece, and heat until bubbly and golden. When the juices run clear/temp measures safe for poultry, then pull out the chicken, and plate it on a bed of noodles, or without. Spoon a little sauce over top, garnish with fresh basil or parsley, and you're ready to rock! Serve over pasta, or skip it if you prefer.
*To prep for a freezer meal, bread the chicken breasts, place them on a shallow disposable foil baking sheet, and wrap with foil. Include a packet or jar of sauce and some noodles if you like. The chicken can be thawed in the fridge, and then prepped as directed above.