Healthier Chicken Parm Without breading or frying, this still has all the taste a good chicken parm should. 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. makes 11 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.

Make

Tip

Here's a great way to use up the excess from our Bloody Mary Mix.

Healthier Chicken Parm

goop

Without breading or frying, this still has all the taste a good chicken parm should.

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

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.