Unfried Chicken Parmesan
My husband loves chicken parmesan, it's actually one of the only things he'll order at an Italian restaurant. We don't eat a lot of fried foods, especially not at home, so I found a way to make it "unfried" while still hubby approved.
This way the chicken is browned in the skillet and then simmered in the homemade marinara sauce. Very simple, a little healthier, and still delicious.
Ingredients:
For chicken:
3 boneless, skinless chicken breast slightly pounded until even in thickness
1/2 tsp garlic powder, onion powder, and oregano
1/4 tsp black pepper
2 tbsp olive oil
For sauce:
1/4 cup sherry cooking wine
2 (15 oz) cans tomato sauce
2 tsps oregano
1 tsp basil
1/2 tsp garlic powder and onion powder each
1/4 tsp black pepper and red pepper flakes each
1 tbsp sugar
1 tsp garlic, minced
1/4 cup grated parmesan cheese
1 ladle pasta water
3 slices provolone cheese
3 tbsp grated parmesan cheese
3 servings of whole wheat pasta (fettucine or spaghetti), cooked and drained (reserve a ladle of water for sauce)
Directions:
In a deep skillet heat olive oil over medium high heat. Season chicken and place in skillet. Brown on both sides then remove from skillet.
Add sherry and stir to remove bits from bottom of skillet. Lower heat to simmer. Add remaining sauce ingredients, stir. Return chicken to skillet and cover with sauce. Simmer for 20-30 minutes or until chicken reaches internal temperature of 165 degrees F (time will depend of size of chicken).
When chicken is done, top with cheese. Cover and allow to melt.
Serve over pasta.