Monday, July 17, 2017

Chicken Parmesan - Easy Low Carb

This evening I made Chicken Parmesan since I had all the ingredients on hand. I simply seasoned and sautéed a package of Perdue boneless chicken breasts for about 8-9 minutes per side, then placed them in a small casserole dish with pasta sauce (one of my favorites by Del Grosso; Fireworks Sauce). I then topped them with sliced fresh mozzarella cheese (you could substitute regular mozzarella if you want) and then topped with shredded Parmigiano Reggiano (you could also use regular shredded Parmesan). I then popped it into a 375 degree oven for about 30 minutes to bake and ran under the broiler for a few minutes at the very end to get the cheese nice and bubbly and browned. I served it with a fresh garden salad and one of my Parmesan Biscuits that I made this past weekend. If you haven't tried them yet, they are worth trying. If you wanted to, you could serve the Chicken Parmesan on top of Zoodles as well. I snapped a few photos below and included my easy peasy recipe. Enjoy!






Chicken Parmesan - Easy Low Carb

Ingredients:

2 to 3 tablespoons extra virgin olive oil
Salt and pepper, to taste
Generous pinch red pepper flakes, optional
2 to 3 boneless chicken breasts, approximately 1 pound (skinless or skin on)
1 to 1-1/2 cups pasta sauce (about half of a 26-oz jar)
2 1/4-inch slices of fresh mozzarella cheese (I used Bel Gioioso pre-sliced)
1/4 cup shredded Parmigiano Reggiano or Parmesan

Directions:

In a large skillet, heat olive oil over medium-high heat until hot. Generously season both sides of the chicken breasts with salt, pepper and pepper flakes. Place chicken in skillet; reduce heat to medium and saute about 8 minutes per side until light golden brown. While chicken is cooking, preheat oven to 375 degrees F.

Cover bottom of a 2-quart casserole dish with pasta sauce. Place chicken breasts in casserole dish and pour remaining sauce over top of chicken. Top with mozzarella and Parmesan. Bake for 30 minutes, or until done. If desired, place under a hot broiler for 3 to 5 minutes until cheese is lightly browned and bubbly. Serve chicken with sauce spooned over top.

            

2 comments:

Charlotte Moore said...

Nice looking meal you have there. Very colorful too.

Sami said...

Love Chicken Parmesan, so this is one to try. Thanks