I don’t normally do ‘lighter’ versions of recipes on my blog. I will occasionally sub some ingredients to save on calories and fat here and there, but I rarely make light specific meals. Not because I don’t think they’re good or that I don’t believe in healthy meals, just because I’d rather have a smaller portion of the regular meal rather than substituting too many ingredients. With that being said, this lighter version of my chicken parm stems from sheer laziness, I don’t always feel like dredging and breading chicken and having to stand over a frying pan to saute the chicken. I guess my laziness has some benefits this time.
-2 boneless chicken breasts
-1/4 teaspoon salt
-1/4 teaspoon garlic powder
-1/4 teaspoon thyme
-1 tablespoon Italian seasoned breadcrumbs
-1/2 tablespoon EVOO
-2 slices Mozzarella cheese
-2 tablespoons shredded Parmesan cheese
-1/2 cup pasta sauce
1. Preheat oven to 350.
2. Butterfly chicken breasts and season with salt, garlic powder, and thyme. Sprinkle the tablespoon of breadcrumbs over top and then drizzle with the 1/2 tablespoon EVOO. Bake 20 minutes, or until no longer pink.
3. Remove chicken from oven, set oven to broil. Pour pasta sauce over chicken and top first with shredded Parmesan cheese and then one slice Mozzarella cheese. Broil 4-5 minutes until cheese is melted and bubbly.
A Seasoned Greeting Original