Healthier Chicken Parm
Without breading or frying, this still has all the taste a good chicken parm should.
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
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.
Melissa Clark recently contributed to our newsletter on Pizza by teaching us how to make it at home like a true pro. She is the most thorough cook we know—providing helpful tips and tricks along each step of the way. The cookbook is arranged by month with seasonal and...