Deb's Healthy Plate
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Chicken Parmesan (4 servings)

You can double the recipe for the tomato sauce and have a side of brown rice or quinoa pasta


l – l 1/2 lb boneless and skinless chicken breast or thighs (4 cutlets or thighs about 6 oz each)

1/3 C grapeseed oil

3-4 large garlic cloves (crushed)

a pinch of sea salt

a pinch of crushed red pepper flakes

1  tsp dried oregano

1 tsp dried parsley or a little extra of fresh chopped parsley (fresh is always best if you have it available)

1 and 1/2 tsp dried basil or a bunch of fresh chopped basil (I love to use fresh basil!)

4 C fresh tomatoes (chopped) or a 28 oz can of crushed tomatoes

1 and 1/4 C grated Parmesan cheese

3/4 C part skim mozzarella cheese

1.  Pre heat oven to 450.  Whisk together the grapeseed oil, pinch of salt and crushed garlic into a large bowl.  Place the tomatoes into another bowl; mix in 2 Tbsp of the garlic oil from the large bowl, then add oregano, basil, parsley and crushed red pepper.  Add the chicken to the large bowl with the rest of the garlic oil and coat on both sides.
2.  Place 1 cup of the Parmesan cheese in a a pie plate.  Dip 1 side of each chicken piece into cheese to coat; arrange chicken, cheese side up, on one half of a large rimmed baking sheet.  Scatter tomato mixture on the other half of the baking sheet.
3.  Roast chicken until just coked through and firm to touch, about 10 minutes.  Arrange sauce and then the  mozzarella over each piece of chicken.  Put it back in the oven until the cheese melts, 1 to 3 minutes (depends how brown you like the cheese).

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