Post by zazzles on Sept 13, 2018 1:52:01 GMT
Chicken Parmesan
Serves 4
Prep: 40 min Cook: 35 min Rest: 5 min Total: 1 hr. 20 min
Difficulty: Medium
Rating: ★★★★★
Gather Ingredients:
Italian-style diced tomatoes (2 cans totaling 29 ounces)
Dried Italian seasoning
Dried basil
Dried oregano
Black pepper
Granulated sugar (1 Tablespoon)
Balsamic vinegar
Boneless, skinless Chicken breasts (1 pound)
Italian-style dried bread crumbs (1/2 cup)
Olive oil
Cooking spray
Reduced-fat shredded Italian cheese blend
Make the Sauce
Place the following ingredients in a large saucepan:
Italian-style diced tomatoes with herbs, 2 cans (29 oz total)
Italian seasoning (1 tsp)
Dried basil (1/2 tsp)
Dried oregano (1/2 tsp)
Black pepper (1/2 tsp)
Bring pot to a boil and immediately reduce to a simmer. Cook on simmer for 35 minutes.
Add sugar.
Cook on simmer for an additional 5 minutes.
Remove and set aside.
Prepare Chicken
Prepare Pan and Oven
Spray an 11" x 7" Pyrex casserole with cooking spray and set side.
Preheat the oven to 350° F.
Prepare Chicken
Pound the Chicken breasts to an even thickeness, approximately 1/2" thick
Place the bread crumbs on a plate.
Coat the Chicken breasts with the bread crumbs and set aside.
Place a large skillet on a burner over medium-high heat. Add oil. When oil is heated, add the Chicken breasts and cook until browned, about 2 to 4 minutes per side.
Place cooked Chicken in the Pyrex casserole.
Pour the tomato mixture evenly over the Chicken breasts.
Top each Chicken breast with 1 oz. of the cheese.
Bake the Chicken
Cover the casserole with foil (preferably non-stick foil)
Place in oven and bake for 35 minutes.
Remove casserole from the oven and let it rest for 5 minutes.
Serve
Uncover the casserole and serve.
Each serving is 1 breast and 1/4 of the tomato mixture.
Serving suggestion
Serve over cooked pasta—be sure to count NI for the pasta!
Nutritional Information
Servings: 4
Per Serving (1 breast and 1/4 of tomato mixture)
Calories: 394
Fat: 12
Saturated Fat: 5
Carbs: 28
Fiber: 4
Sugars: 10
Protein: 37
Serves 4
Prep: 40 min Cook: 35 min Rest: 5 min Total: 1 hr. 20 min
Difficulty: Medium
Rating: ★★★★★
Gather Ingredients:
Italian-style diced tomatoes (2 cans totaling 29 ounces)
Dried Italian seasoning
Dried basil
Dried oregano
Black pepper
Granulated sugar (1 Tablespoon)
Balsamic vinegar
Boneless, skinless Chicken breasts (1 pound)
Italian-style dried bread crumbs (1/2 cup)
Olive oil
Cooking spray
Reduced-fat shredded Italian cheese blend
Make the Sauce
Place the following ingredients in a large saucepan:
Italian-style diced tomatoes with herbs, 2 cans (29 oz total)
Italian seasoning (1 tsp)
Dried basil (1/2 tsp)
Dried oregano (1/2 tsp)
Black pepper (1/2 tsp)
Bring pot to a boil and immediately reduce to a simmer. Cook on simmer for 35 minutes.
Add sugar.
Cook on simmer for an additional 5 minutes.
Remove and set aside.
Prepare Chicken
Prepare Pan and Oven
Spray an 11" x 7" Pyrex casserole with cooking spray and set side.
Preheat the oven to 350° F.
Prepare Chicken
Pound the Chicken breasts to an even thickeness, approximately 1/2" thick
Place the bread crumbs on a plate.
Coat the Chicken breasts with the bread crumbs and set aside.
Place a large skillet on a burner over medium-high heat. Add oil. When oil is heated, add the Chicken breasts and cook until browned, about 2 to 4 minutes per side.
Place cooked Chicken in the Pyrex casserole.
Pour the tomato mixture evenly over the Chicken breasts.
Top each Chicken breast with 1 oz. of the cheese.
Bake the Chicken
Cover the casserole with foil (preferably non-stick foil)
Place in oven and bake for 35 minutes.
Remove casserole from the oven and let it rest for 5 minutes.
Serve
Uncover the casserole and serve.
Each serving is 1 breast and 1/4 of the tomato mixture.
Serving suggestion
Serve over cooked pasta—be sure to count NI for the pasta!
Nutritional Information
Servings: 4
Per Serving (1 breast and 1/4 of tomato mixture)
Calories: 394
Fat: 12
Saturated Fat: 5
Carbs: 28
Fiber: 4
Sugars: 10
Protein: 37