Friday, February 12, 2010

Chicken Parmigiana...Sort Of

I promised some chicken recipes, and this is the first.  I'm trying to expand my chicken repertoire.  Why? It's versatile.  It's low in points.  And frankly, it's not that hard to work with.  I tend to shy away from chicken, because I don't like the look of it raw, but really, there's nothing to it.  So for the sake of blogging diversity, I am forcing myself to move past my chicken issues and find more chicken recipes.  Consider it done. 

This is more of a blueprint or method than a specific recipe.  I used to make something like this all the time when I was in California.  It was super simple.  It can be done on the stovetop or in the oven.  Essentially, all you do is cover chicken breasts with marinara sauce and cook.  Once they are almost done, you sprinkle cheese on top, and you've got painless, healthy Chicken Parmigiana.  Now, no Italian in their right mind would say that this is anywhere near authentic.  But frankly, who gives a crap about authentic?  Especially when there's dinner to be put on the table, you're trying to watch your girlish figure, a mountain of laundry needs to be done, and your child's bathtime is just an hour or so away?  I sure don't! 

NOTE #1:  You can use frozen chicken breasts for this.  However, if you do, I would only do it in the oven.  It will cook the breasts a little more gently, and allow them time to thaw inside.  However, if you are using thawed breasts, feel free to do this on the stovetop or in the oven.  

NOTE #2:  As for serving, you can boil up some pasta, or just put this alongside some veggies steamed in the microwave.  Even some brown or white rice would be good.  Couscous too.  Whatever floats your boat.  Just be sure and count the points for the side dish. 

NOTE #3:  Finally, this recipe can be easily altered for the number of people you are serving.  Whether you are serving 1, 2, 4, or 6, this recipe is easy to change.  You'll see.  Keep reading. 
Chicken Parmigiana...Sort Of
Serves: 2 or 4 or 6 (you get the picture)
Serving size:  4 oz chicken breast and 1/2 cup sauce
Points per serving:  6

Basic Formula for Ingredients: 
  • enough 4 oz chicken breasts for the desired number of servings
  • Salt and pepper or poultry seasoning
  • 1/2 cup marinara sauce per chicken breast
  • 1 tablespoon mozzarella cheese per chicken breast
Directions for Stovetop:
  1. Preheat a skillet and spray with cooking spray.   
  2. Sprinkle both sides of the chicken breasts with whatever seasoning you've chosen to use. 
  3. Place chicken in skillet and lightly brown both sides. 
  4. Once browned, cover each breast with 1/2 cup marinara sauce. 
  5. Place lid on skillet or cover with tin foil.  Let breasts cook until mostly done.  Just slice into the thickest part to check. 
  6. Sprinkle 1 tablespoon of cheese on each breast. 
  7. Replace lid and cook until chicken is done and cheese is melted.
  8. Serve and enjoy. 
Directions for Oven:
  1. Preheat the oven to 350.  Spray a baking dish with cooking spray. 
  2. Sprinkle both sides of the chicken breasts with whatever seasoning you've chosen to use. 
  3. Place chicken in baking dish.  Pour 1/2 cup marinara sauce over each breast.
  4. Cover with foil and bake in oven until nearly cooked through.  Just slice into the thickest part of a breast to check. 
  5. Remove foil and sprinkle 1 tablespoon of cheese on each breast. 
  6. Place back in oven, uncovered, until cheese is melted and breasts are cooked. 
  7. Serve and enjoy. 


  1. Kelly - I think you have a new career starting up ... your comments, pictures and recipes are delightful !! Keep up the good work!

    Barb Hoekstra

  2. Barb, that would be lovely. Like a dream job. We'll see where it goes! Right now it's just a fun hobby. Love all the comments! Thanks.