Chicken Parmesan
Serves 2
Notes from the Chef
The only thing missing from this recipe is the breading, which is why it is so low in carbohydrates. The flavors and textures are exactly what you remembered, and it is much faster to prepare.
You can use a commercial tomato sauce; diced San Marzanno tomatoes drained and mixed with garlic, minced onion, parsley, basil and oregano; or roasted tomatoes for the sauce. Better yet, try all the possibilities. If you do use the San Marzanno tomatoes or the roasted tomatoes, this recipe is also gluten-free!
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/3 cup tomato sauce (see suggestions above)
- 2 thick slices mozzarella (the best you can find)
- 1/4 cup grated Parmesan cheese
Preparation
- Place chicken breasts between two pieces of waxed paper or plastic wrap. Using a rolling pin or heavy skillet, pound chicken breasts until they are about ½-inch thick, then season with salt and pepper.
- Heat a large frying pan and add the olive oil. Cook the chicken over medium heat for 3-4 minutes per side.
- Remove chicken from pan and transfer to a baking dish, then let cool.
- Preheat oven to 350 F.
- Top chicken with sauce and cheeses. Bake for 25-30 minutes.
- Serve over seasoned raw spinach or spaghetti squash.
Nutritional Information per Serving
- Net carbohydrates: 5-7 g
Recipe from Ward Alper, the Decadent Diabetic.
In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.
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