Skinny Chicken Parmesan
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • For the Chicken:
  • 4 Chicken Breasts, boneless, skinless
  • 3 Provolone Cheese Slices
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Dried Oregano
  • Salt and Pepper to taste
  • For the Veggie Marinara Sauce:
  • 2 Zucchini, medium sized small diced
  • 1 Carrot, peeled and small diced
  • Handful Grape Tomatoes, sliced
  • 29 oz Tomato sauce
  • 3 oz Tomato paste
  • ¼ Cup Red Wine, any dry red will do
  • 1 tsp Onion Powder
  • ½ tsp Garlic Powder
  • ⅛ Cup Parmesan Cheese
  • 6 Roasted Garlic pieces, smashed
  • Fresh Cracked Pepper to taste
Instructions
  1. Season chicken breasts with seasonings and set aside. In a large sauce pan over medium high heat spray pan with a light coating of pam (if you have a gas stove do this away from the heat). Add fresh veggies and get a nice sear on them. Add the remaining sauce ingredients and let simmer uncovered for at least 20 minutes. (Tip: if you don't have roasted garlic on hand, 2 cloves of fresh garlic minced will do. Add fresh garlic just after the veggies get a good sear.) Get an oven safe skillet (a dutch oven will work too) hot over medium high heat and spray with pam. Add chicken breasts and let them sit without moving for at least 3 minutes or until they form a golden brown crust. Place pan with the chicken in a heated 350 degree oven and let cook through to an internal temperature of 165 degrees. Top each breast with ½ cup of sauce and divide the cheese among the breasts. (Tip: when buying provolone for dishes like this, use the deli section and just ask for what you need, you will save a lot of money this way!) Place pan back in the oven and let the cheese melt and brown. If you want to speed up this process you can turn on the broiler and do it that way but keep an eye on it or it will burn very fast!
Recipe by House of Rose at https://houseofroseblog.com/recipe-skinny-chicken-parm-with-veggie-marinara/