Healthy Chicken Parmesan

I added a new kick to the American dish Chicken Parmesan this week thanks to Giada De Laurentiis.  This chicken is not fried in bread crumbs, making it a heathier choice to the American norm of this dish.  Try it out!  I guarantee that it will be a new twist to a well-liked dish.

A Healthier Chicken Parmesan
Serves 6
A new and healthier way to eat an American pasta dish.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
380 calories
5 g
123 g
23 g
38 g
8 g
202 g
274 g
3 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 380
Calories from Fat 203
% Daily Value *
Total Fat 23g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 123mg
Sodium 274mg
Total Carbohydrates 5g
Dietary Fiber 1g
Sugars 3g
Protein 38g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 tablespoons olive oil
  2. 1 teaspoon chopped fresh rosemary leaves
  3. 1 teaspoon chopped fresh thyme leaves
  4. 1 teaspoon chopped fresh Italian parsley leaves
  5. Salt and freshly ground black pepper
  6. 8 (3-ounces each) chicken cutlets
  7. 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
  8. 1/2 cup shredded mozzarella
  9. 16 teaspoons grated Parmesan
  10. 2 tablespoons unsalted butter, cut into pieces
  1. Preheat the oven to 500 degrees F.
  2. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  3. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce
  1. 1/2 cup extra-virgin olive oil
  2. 1 small onion, chopped
  3. 2 cloves garlic, chopped
  4. 1 stalk celery, chopped
  5. 1 carrot, chopped
  6. Sea salt and freshly ground black pepper
  7. 2 (32-ounce) cans crushed tomatoes
  8. 4 to 6 basil leaves
  9. 2 dried bay leaves
  10. 4 tablespoons unsalted butter, optional
  11. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  12. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  13. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.