I’m so over winter that I don’t even care that I lost an hour of sleep to “spring ahead” yesterday. I lost count somewhere along the way but I think this will be the second (or first?!) full Monday of school that M and O have had since the winter break ended. Our front walkway is a never-ending battle of ice vs. salt, and ice is the reigning champion. I’m looking forward to seeing daylight when I leave instead of shuffling across a minefield of slush and ice in the dark. I will gladly give up one hour of sleep to have some more daylight (and if you know me personally you know how much of a sacrifice that is right now).
Winter means we’re home and indoors more often. That means we have more time to cook up home improvement schemes, and for me to pore through my cookbooks to cook up some new recipes. I have made chicken Parmigiana many different ways. Up until now, my favorite way was the one I previously shared here, which involves breading the chicken and pan-frying it in olive oil. Then Lane gave me The Skinnytaste Cookbook for Christmas and the chicken Parmigiana recipe there is a game-changer. The chicken is baked instead of fried but you’d honestly never know it. I served this with homemade spaghetti and it was a complete crowd-pleaser.
Skinny Chicken Parmigiana
for the chicken:
- non-stick cooking spray or oil mister
- 3 (8 oz. each) boneless, skinless chicken breasts, fat trimmed
- 3/4 tsp. kosher salt
- 1/2 C. seasoned whole-wheat bread crumbs
- 3 Tbsp. grated Parmesan cheese
- 2 tsp. melted unsalted butter
- 1 Tbsp. olive oil
- 9 Tbsp. part-skim mozzarella cheese
for the sauce OR use your favorite sauce:
- 2 tsp. olive oil
- 5 garlic cloves, smashed
- 2 28-ounce cans crushed tomatoes
- 3/4 tsp. kosher salt
- ground black pepper to taste
- 1/4 C. roughly chopped fresh basil
Heat the oven to 450 degrees.
Lightly spray a large baking sheet with oil or non-stick cooking spray.
Slice each chicken breast in half horizontally to make 6 cutlets.
Sprinkle each side of each chicken cutlet with salt and pepper.
In a shallow bowl combine the bread crumbs and Parmesan cheese.
Combine the olive oil and butter in a small bowl.
Brush the butter mixture onto both sides of the chicken cutlet, then dredge the cutlet in the bread crumb mixture and place it onto the prepared baking sheet. Repeat until all cutlets are on the baking sheet.
Lightly spray the top of the chicken cutlets with oil or non-stick cooking spray.
Bake the chicken for about 20 minutes, until it is golden on the bottom.
Turn the chicken over and bake for 5-6 minutes until the chicken is cooked through and the bottom is golden.
While the chicken is baking, make the marinara sauce.
To make the marinara sauce, heat a medium-large saucepan over medium heat.
Add the oil and garlic and tilt the pan to one side so the garlic is covered in oil, then return the pan so it is flat on the burner.
Add 1/4 C. of water, the tomatoes, the salt, and black pepper to taste to the skillet.
Cover the pot, bring the sauce to a boil, then reduce the heat to medium-low.
Simmer for 10 minutes, until the sauce is heated through.
Remove from the heat, stir in the basil, and adjust seasonings to taste if needed.
To finish the chicken, spread 2-3 Tbsp. of sauce onto each cutlet and sprinkle the mozzarella evenly onto each cutlet.
Place the cutlets under the broiler for a few minutes, until the cheese melts, bubbles, and starts to brown.
Remove from the oven and serve with additional sauce and, if desired, over pasta.
Makes 6 servings.
Source: adapted from The Skinnytaste Cookbook by Gina Homolka.