Whenever I think comfort food, I usually think... heavy, fattening, deep fried, and guilty guilty guilty!!! Well, this recipe for Chicken Parm is not only delicious comfort food but leaves you feeling un-guilty! It's a light fresh and easy version of this classic dish that won't have you feeling bad you went back for seconds!
Typically the chicken in chicken parm is fried... well I go another route... I bake my chicken. It comes out just as crispy, light & moist as the traditional one!
I serve it on a small bed of spaghetti rigate and arugula...It also takes half the time and even better... half the mess!
Guilt Free Chicken Parmigiano
4 Boneless Skinless Chicken Breasts Pounded Thin
1 Cup Bread Crumbs Seasoned
Salt & Pepper
1 Egg
1/4 Cup Milk
Sauce
1 Can Tomato Puree
2 Whole Garlic Cloves
3-4 Fresh Basil Leaves
3 Tbs. Heavy Cream
Salt & Pepper
A Pat of Butter (optional)
4 Slices of Mozzarella
Beat the egg & milk together in a deep dish or even a plastic zip lock bag. Drop in the chicken and cover with the mixture. In a sheet pan, cover it with bread crumbs and coat both sides of the chicken evenly. Place into a pyrex dish that has been sprayed with non- stick spray. Place in the oven on 425 uncovered for 20-30 minutes depending on the thickness of the chicken breast.
In a sauce pan combine all the ingredients for the sauce and allow to simmer for 10 minutes.
Remove Chicken from the oven and spoon 2-3 tbs of sauce in the center of the chicken (which should be perfectly golden brown and crispy) and top with a slice of mozzarella cheese. Place under the broiler for a minute or two until it's all nice and melted... I like mine a little toasty!
Serve over some spaghetti that you've topped with some more sauce and fresh arugula! YUM!
Chicken Parmegiano in a flash!
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