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    Healthier Chicken Parm

    Read original issue here

    ingredients 

    makes 1

    • 1 skinless, boneless chicken breast, butterflied
    • a couple lugs of olive oil
    • strained roasted tomatoes from Bloody Mary mix
    • block of parmesan
    • 1 1/2 cloves garlic, minced
    • 2-3 basil leaves, chiffonade
    • large ball of fresh mozzarella
    • olive oil
    • sea salt
    • freshly ground pepper

    preparation

    1. For the chicken: Place chicken breast between parchment paper and pound with a mallet until about 1/4 of an inch thin. Rub with olive oil and season with salt and pepper on both sides. Fire up a grill (or a grill pan) over medium high heat (the grill adds nice flavor.) Cook the chicken for about 4 minutes on each side. Transfer to a baking dish.

    2. For the sauce: Heat lug of olive oil and 1 1/2 teaspoon minced garlic in pan over medium heat. Cook for about a minute until the garlic softens and becomes fragrant. Add strained roasted tomatoes, turn heat down and cook on low for about 10 minutes, until the sauce is infused.

    3. Grate a dusting of parmesan cheese over the cooked chicken breast. Top with a thick layer of the tomato sauce. Add the basil and another dusting of parm. Top with 2-4 slices of fresh mozzarella (enough to cover) and another dusting of parm. Place under the broiler until golden brown.




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