Everyone loves chicken parm, right? Cutting the breadcrumbs from this recipe means cutting carbs, mess, and time, but definitely not flavor! This is the perfect recipe for one hungry, or two not-so-hungry people.
What you’ll need:
- One chicken breast
- 1/2 cup of your favorite tomato sauce
- 2 big handfuls shredded mozzarella cheese
- 1 small handful shredded parmesan cheese
- 1 tablespoon olive oil
While you prep the chicken, put the tomato sauce in a small pot on the stove over medium heat so it warms up.
With the chicken we have two options. We can slice the chicken lengthwise and have two piece, or we can just pound out the whole breast. Whichever way you choose, we’ll want to pound it out until its about half inch thick all around. Put plastic wrap down on a cutting board, then the chicken, then more plastic wrap. You’ll want this much bigger than the chicken. To pound this out you can either use a mallet or the back of a pan.Remember, 1/2 inch think all around. We want a nice fat surface for the sauce and cheese. Season both sides with Italian seasoning.
Put the tablespoon of olive oil and get it pretty hot (over medium-high heat). Once really hot, put the chicken in and cook for two minutes. Then, flip the chicken, cover in sauce and cook for a another minute. Cover in both cheese, one minute more on the stove. I love mine super cheesy and less saucy, so feel free to mess with how much of each you use.
Then put in in the oven on broil until your cheese is nice and melty. Serve with a pasta ( like our awesome garlic pasta) or veggie and enjoy!!