Grilled Chicken Parm
It’s a much-requested dish in my house, so I make a lightened-up version that requires just one quick trick: using unbreaded, grilled baked or even pan-cooked chicken instead of fried.
Ingredients
- 4 boneless, skinless thin-medium chicken breasts (6 ounces each)
- 2 Tablespoons Italian seasoning blend
- 1 to 2 cups marinara sauce, homemade or store-bought
- 1 to 2 cups shredded part-skim mozzarella cheese
- 4 teaspoons grated Parmesan Cheese
- Red pepper flakes, oregano, and chopped herbs (optional)
Instructions
Season your chicken:
- Mist both sides of each chicken breast with olive oil spray, and then season all sides with a liberal sprinkling of Italian seasoning blend and kosher salt.
To Cook:
- You can cook the chicken using an outdoor or indoor grill, or bake them in the oven set at 400 for 15 to 20 minutes. If the pieces are thin-to-medium thickness, I typically prefer to cook them in a well-oiled skillet over medium-high heat for 3 to 5 minutes per side (depending upon how thin they are). I use a meat thermometer to make sure the internal temperature hits 165.
- Preheat the broiler. Line a baking sheet with aluminum foil and spread a thin layer of marinara sauce on top (you can use a casserole pan as well).
- Place the cooked chicken on the prepared saucy baking sheet, and top each piece with about 2 tablespoons marinara sauce, ¼ cup mozzarella cheese, 1 teaspoon Parmesan, and a pinch of optional oregano, red pepper flakes, and herbs. Place in the oven and broil for a few minutes until the cheese is hot and bubbly (watch carefully so it doesn’t burn!).
Nutrition Information per serving
Calories: 300Carbohydrates: 13gProtein: 48gTotal Fat: 9g— Unsaturated Fat: 5g— Saturated Fat: 4gCholesterol: 115mgSodium: 620mgPotassium: 321mgFiber: 0gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gCalcium: 247mgIron: 1.6mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.