Naked Chicken Parmesan
Everyone who knows me knows chicken parmesan was one of the major reasons I was overweight. Though I certainly don’t eat the deep-fried version these days, I do still love the incredible combination of tender chicken, perfectly seasoned marinara sauce, and gooey cheese. Here is one of the all-time easiest versions that’s especially great for low-carbers, as it’s not breaded. If you prefer the more traditional breaded chicken parmesan, I have a quick answer for you too: Just pop over to page 118 and try the Unbelievably Easy Chicken Parmesan. Or, better yet, try both!
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Lay the chicken breasts on a flat work surface between two sheets of waxed paper or plastic wrap. Pound them with the flat side of a meat mallet, working from the center outward, until they are an even 1/2 inch thick throughout. Season with sea salt, pepper, and garlic powder to taste.
Step 3
Spread 1/3 cup of the marinara sauce in the bottom of an 8x8-inch glass baking dish. Lay the chicken breasts side by side over the marinara sauce. Spoon the remaining 2/3 cup sauce evenly over the chicken breasts to cover them. Cover the dish with foil and bake for 15 minutes. Remove the foil and sprinkle the cheese evenly over the chicken breasts followed by 1/2 teaspoon garlic powder. Continue cooking the chicken (uncovered) for 12 to 15 more minutes, or until the chicken is no longer pink inside. Remove it from the oven and sprinkle the basil leaves over the top. Let stand 5 minutes, then serve immediately.
nutrition information
Step 4
Each (1 chicken breast) serving has:
Step 5
Calories: 210
Step 6
Protein: 35g
Step 7
Carbohydrates: 7g
Step 8
Fat: 4g
Step 9
Saturated Fat: 1g
Step 10
Cholesterol: 76mg
Step 11
Fiber: 2g
Step 12
Sodium: 445mg
