Classic Chicken Parmigiana
Classic Chicken Parmigiana recipe
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
|
|
| 2 |
chicken breasts
|
|
|
|
salt
|
*
|
||
|
black pepper
freshly ground |
*
|
||
| ¾ | cup |
marinara sauce
|
|
| 1 | teaspoon |
oregano
crumbled |
|
| 8 | ounces |
mozzarella cheese
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
|
|
| 2 | each |
chicken breasts
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 177 | ml |
marinara sauce
|
|
| 5 | ml |
oregano
crumbled |
|
| 231.2 | ml/g |
mozzarella cheese
sliced |
|
Directions
IN A LARGE, HEAVY oven-proof skillet, heat the oil until hot and almost smoking.
Add the chicken breasts, turn back down to medium-high heat and sauté until lightly browned, about 3 minutes.
Season with salt and pepper.
Turn and cook the second side for 1 minute.
Remove the breasts, let them cool slightly, then slice into a fan.
Return the chicken to the pan, pour over the marinara or spaghetti sauce, sprinkle on the oregano, place the mozzarella slices on top.
Turn on your broiler and adjust the rack to 6 inches from the heat.
Run under the broiler until the cheese is hot and bubbling.
Serve at once with boiled orzo pasta.
