Amy’s Light Chicken Parmesan

Amy’s Light Chicken Parmesan

2 large boneless, skinless chicken breasts (or 4 breast cutlets)
1/4 cup grated parmesan cheese
2 tsp olive oil
salt and pepper
4 slices 2% provolone or mozzarella

For the sauce:
1 tsp olive oil
1 clove minced garlic
diced onion – quantity to taste
28 oz can crushed tomatoes
kosher salt and pepper
pinch of sugar
favorite herbs (I like parsley, basil, marjoram)

Make the sauce by sauteing the garlic and onion in the olive oil until fragrant (not browned). Add the crushed tomatoes and all seasonings. Bring to a boil then cover and reduce heat to simmer.

Cut the chicken breasts thickness-wise to create 4 thin cutlets (you can then pound these a little if you want them even thinner/more tender). Season with salt and pepper and coat in parmesan cheese. In a large skillet (that has a fitted lid), heat the olive oil and brown the chicken on both sides. Pour some the sauce into the skillet (will probably only use about half – reserve the other half for serving), cover and simmer for about 10 minutes. Remove the lid and place 1 slice of provolone or mozzarella on each piece of chicken. You can put the lid back on and just let the cheese melt, or you can put your (oven safe) skillet under the broiler to let the cheese brown.

Serve with pasta of choice and remaining sauce (although I ate mine with brown rice on the side. Because I’m a BAD ITALIAN)(but also a fit one. So there.)


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
November 2010
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