It may “officially” be spring, but it certainly doesn’t feel like it here in the Northeast. I suppose that’s why I’m still craving comfort food. Thanks to my ever-loving Pinterest obsession, I found just the perfect dish to make for this Sunday’s supper: “Healthy” Chicken Parmigiana.
Now, to be perfectly honest, the recipe billed this dish as a “Chicken Parmigiana Casserole.” But, I didn’t follow the directions exactly. (Really? You’re shocked?)
I didn’t cut up the chicken like the previous pinners. I didn’t use any croutons. My goal was to keep it as light as possible, while also using all-natural ingredients. I even took the time to make a quick (and super delicious!!) Marinara Sauce to go over the chicken, as well as over some brown rice pasta on the side.
All in all, this was a very successful rendition of Chicken Parmigiana; it was quick and easy to prepare, did not have me slaving over a frying pan, and cut out a lot of the fat found in more traditional recipes. Give it a try?
“Healthy” Chicken Parmigiana
(Serves 4; or you can save / freeze the leftovers for another night like TRB!)
1 package organic (skinless) chicken breast tenders
1 tbsp. olive oil
1 tsp. house seasoning (salt, pepper, garlic and onion powder)
1 cup panko bread crumbs, divided
Marinara Sauce (homemade — see recipe below — or use your favorite jar brand)
1 cup low-fat Four Cheese Blend shredded cheese (mozzarella, asiago, parmesan and fontina), divided
Grated parmesan cheese for topping
1 cup brown rice penne pasta
1. Preheat oven to 350 degrees. Coat a glass pie plate with olive oil. Place chicken tenders around the pie plate in a single layer. Sprinkle chicken with house seasoning and cover with half of the breadcrumbs.
2. Cover the chicken and breadcrumbs with approx. 2 cups of Marinara Sauce.
3. Next, sprinkle a layer of cheese over the chicken and tomato sauce. Top with remaining breadcrumbs and the rest of the cheese. Sprinkle some grated parmesan cheese over top.
4. Bake uncovered for 35 minutes or when chicken is completely cooked and cheese begins to brown. Meanwhile, bring pasta water to a boil and cook brown rice pasta according to package directions.
5. Remove from oven and let stand for 5 minutes. Toss pasta with remaining Marinara Sauce. Serve and enjoy!!
Quick Homemade Marinara Sauce
2 cloves garlic
1 tsp. olive oil
1 box Pomi Chopped Tomatoes
Handful of basil leaves, chopped
1 sugar packet
salt and pepper to taste
1. Add olive oil to a saucepan over medium heat. Using a garlic press, add the cloves to the oil. When the garlic becomes fragrant, add the tomatoes, salt, pepper and sugar. Add basil leaves and let cook for 10-15 minutes. Done!
What foods are you craving? Will you try this recipe?