CHICKEN PARM.

Photo Apr 08, 8 01 21 PM

MMMMMMMMM. Chicken parm, straight out of your own oven.

Let me say that again, MMM!

I adore this meal. Its italian comfort food, but with class. Its perfect for a date night at home and at the same time, quick and easy enough for a weeknight meal!

I was originally attracted to this recipe because it did not involve pan frying AND baking the chicken, like most chicken parm preparations. By eliminating that first step and only using the oven, you get a much easier and much healthier meal.

And guess what?

All the buttery, cheesy flavor is still 100% there. And all the moist, crunchy layers of texture are still 100% there.

This is the way to go if you want to make an outstanding dinner! You may even impress yourself ;)

Photo Apr 08, 8 01 09 PM

CHICKEN PARM

serves 2

2 boneless, skinless chicken breasts

2 tablespoons butter

1/2 cup italian breadcrumbs

2 tablespoons grated parmesan cheese

1/4 teaspoon ground black pepper

1/2 cup marinara sauce (plus more if serving with pasta)

1/2 cup shredded mozzarella

chopped basil, dried or fresh

***your favorite pasta (mine is linguine!)

Preheat oven to 450. Line a baking sheet with non stick foil.

Melt butter in a shallow bowl, and then add the chicken breasts. Turn to coat both sides of chicken in melted butter. Set aside.

In another shallow bowl, mix together breadcrumbs, parmesan cheese, and pepper. Dip both sides of buttered chicken breasts into breadcrumb mixture.

Place on lined baking sheet and bake for 20 minutes. Flip chicken over and put back in the oven for another 5 minutes.

Then, remove chicken from the oven and top each breast with 1/4 cup of marinara sauce and 1/4 cup of mozzarella. Bake for yet another 5 minutes!

Top with basil. Serve with pasta and more marinara. Devour that deliciousness!

Photo Apr 08, 8 01 04 PM

Inspired by Skinny Taste.

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