Friday, February 26, 2010

Partially Clothed Chicken Parmesan

A while back I ran across this recipe for Naked Chicken Parmesan; essentially chicken parm without any breading. I was intrigued by the idea, but quite frankly, I really really love the traditional breading. I don't, however, like the extra calories it brings to the dish. So for my version I basically only cover half of the chicken which is enough to give me my breading fix and still remain a healthier version of the classic approach.

2 chicken breasts, boneless, skinless
Salt and pepper
1 can tomato sauce
Italian seasoning
garlic powder
onion powder
mozzarella cheese

Place your chicken between two pieces of Saran wrap and pound to 1/2 " thin with a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper and then cook in a skillet that has been lightly sprayed with cooking spray for about 3 minutes on each side. Place the chicken in a casserole dish or baking sheet that has been either covered in foil or sprayed lightly with cooking spray. Top with enough breadcrumbs to cover most of the surface and spray very lightly with cooking spray. Meanwhile, heat tomato sauce in a small saucepan and season to taste with dried seasonings. Add sauce to top of chicken and sprinkle with mozzarella. Bake in a 350 degree oven for 20 minutes or until chicken is cooked through with no more pink in the middle.

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