Friday, July 19, 2013

Parmesan Chicken

For my first comfort food remake, I made this healthier version of Chicken Parmesan.  I was amazed that I did not miss the fried breading or the mozzarella cheese found in traditional Chicken Parmesan.  The tangy, light sauce was complimented perfectly by just the right amount of salty savory Parmesan cheese.  The best part?  I did not have to loosen my belt when I was done eating!  Enjoy!! 

  • 2 skinless, boneless chicken breasts, cut in half and pounded to 1/4" thickness
  • 4 T extra virgin olive oil
  • 1 head of garlic, peeled (about 10 cloves) Tip:  I leave the cloves whole because I love garlic and my wife does not.  You can also mince the garlic AFTER browning in the olive oil
  • 20-25 fresh basil leaves
  • pinch of red pepper flake
  • 2 t garlic powder
  • 1 t dried basil
  • 2 cans of whole peeled tomatoes, cubed (or diced)
  • 1/4 C Parmesan Cheese
  • 1/8 C red wine
  • salt and pepper
  • 1 lb of PLUS or whole wheat pasta of your choice cooked per the package's directions
  1. Preheat oven to 325 degrees.
  2. Place 2 T olive oil in a glass baking dish.
  3. Coat the chicken with the olive oil and spread out in baking dish.
  4. Liberally salt, pepper, and sprinkle 1t garlic powder on both sides of the chicken pieces.
  5. Place in the oven for 20 minutes.
  6. Add the remaining olive oil and garlic cloves in a medium sauce pot over medium high heat.
  7. Saute' the garlic until it turns a golden brown (if you overcook it, it will become bitter and you will have to start over.
  8. Add pinch of pepper flake,  cubed tomatoes (carefully as it will splatter), the other t garlic powder, dried basil and fresh basil, wine, and salt and pepper to taste. 
  9. Cover, reduce heat to low, and allow sauce to simmer until the chicken is done.
  10. Pour sauce over chicken and return to oven.
  11. Reduce heat to 300 degrees and bake for an additional 20 minutes.
  12. Serve over pasta and top with Parmesan cheese.