Chicken Parmesan

This version of an Italian-American classic dish is made lighter by omitting the heavy breading, and instead browning the chicken in a skillet before adding the topping and baking them.

Ingredients

1 tablespoon olive oil
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon parsley
4 chicken cutlets (about 3 ounces each)
Salt
Freshly ground black pepper
¾ cup Marinara Sauce (homemade or store bought)
¼ shredded mozzarella cheese
8 teaspoons freshly grated Parmesan cheese

Cooking Instructions

Preheat the oven to 500 degrees F. In a small bowl stir the oil and herbs to blend. Brush both sides of the cutlets with the herb oil and sprinkle with salt and pepper. Heat a large, heavy ovenproof skillet over high heat. Add the cutlets and cook until just brown, about 1 minute per side. Remove from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 tablespoon of mozzarella over each cutlet, and then sprinkle 2 teaspoons of Parmesan over each. Bake until the cheese melts and the chicken is cooked through, about 5 minutes.

Exchanges

Makes 4 servings

Count each serving as 3 servings of protein.