I love cheese. And obviously on this diet you must be sparing with it or you get too much fat. So I figured with about 1 tablespoon of Parmesan and mozzarella per serving, this was a pretty good alternative to the very fatty dish that Chicken Parmesan can be. If you want to go to the trouble of breading it first, I’d follow the technique from the Crunchy Zucchini recipe, but I don’t think it’s necessary!!
4 boneless, skinless chicken breasts
Basic Marinara Sauce, recipe below
1/4 cup lowfat mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
Pound chicken between two pieces of plastic wrap until about 1/2-inch thick. Season with salt and pepper. Cook chicken in a skillet sprayed with cooking spray for about 5 minutes on each side. Remove and keep warm on a plate covered with foil.
BASIC MARINARA SAUCE
1 cup onion, chopped
4 garlic cloves, thinly sliced
2 T tomato paste
1/2 cup dry red wine or 2 T balsamic vinegar
1 T Splenda
1 T chopped fresh or 2 t dried basil
1/4 t dried oregano
2 T chopped fresh or 1 T dried parsley
2 15 oz cans diced tomatoes or 1 32 oz can of plum tomatoes, chopped
1/2 t red pepper flakes
Heat oil in a saucepan over medium-high heat. Add onion and garlic and sauté 5 minutes. Add tomato paste and cook for one minute. Stir the rest of the ingredients and bring to a boil. Reduce heat to medium, and cook, uncovered for about 15 minutes.
Place chicken in a large casserole dish, cover with the sauce and sprinkle cheeses over the chicken pieces. Broil until cheese is browned and chicken is hot.