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.

You may also like
recipes
Pineapple Carrot Cake

The grated carrot and pineapple help keep this cake moist, and add a lot of natural sweetness.

Read More
recipes
Duck Ragu

Perhaps our favorite recipe from My Father's Daughter, this duck ragu is a dish you'll crave and make time and time again.

Read More
recipes
Sorry Charlie

Tuna salad lasts 5 days and is great on black bread or 7 grain with mixed greens and tomato slices.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.