Friday, May 22, 2015

Skinny Chicken Parmesan

This recipe is an adaptation of Skinny Pesto Chicken Bake from one of my amazing mentors, Cyndy Dube.  We could not get ahold of fresh basil anywhere to make the pesto, so I improvised.  This version is mom tested, firefighter approved!


(2) boneless, skinless chicken breasts (16 oz./1 lb. total)
(1) Roma or plum tomato, thinly sliced
(6) tbsp shredded, reduced-fat mozzarella cheese (equates to 1.5 oz)
(2) tsp grated parmesan cheese
Your favorite clean tomato basil or marinara sauce
Sea salt and fresh cracked pepper to taste


  1. Preheat the oven to 400° F.
  2. Wash chicken and dry with a paper towel
  3. Slice chicken breast horizontally to create 4 thinner cutlets 
  4. Season chicken lightly with salt and pepper 
  5. Line baking sheet with foil or parchment for easy clean-up
  6. Place the chicken on prepared baking sheet
  7. Spread 2 Tbsp (or so) of sauce on each piece of chicken
  8. Bake for 15 minutes or until chicken is no longer pink in the center
  9. Remove from oven and top with tomatoes, mozzarella, and parmesan cheese
10. Bake for an additional 3 to 5 minutes or until cheese is melted

Jeff finished his in about three minutes and asked if it was something he could easily make at the station.  We had ours with salad, but I would also recommend serving with pasta, zoodles, or maybe even quinoa cooked in no-salt-added chicken or vegetable stock spiced with Italian seasoning. 

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