Thursday, March 5, 2009

Fast and Lighter Chicken Parmesan

Last night I opened my freezer to see what I had in there to make for dinner tonight. I saw chicken cutlets and all my bags of marinara sauce. Then I thought, well I have lots of pasta in the pantry and some fresh parmesan and mozzarella, and voila! my dinner plan was complete. This chicken parmesan is easier, faster and lighter than traditional chicken parm, yet it has all the flavor. Bon Appetito.

4 chicken cutlets, about a pound total
2 cups marinara sauce
grated mozzarella
grated parmesan
dabs of butter
olive oil
salt and pepper
dried basil

Preheat your oven to 475 degrees. Season the chicken cutlets on both sides with a sprinkle of dried basil, salt and pepper. In an oven-proof skillet over medium-high heat, add a tablespoon or two of olive oil. Add the chicken and brown on both sides. (Don't worry about the chicken being cooked all the way through, you're going to finish it in the oven.)

Remove the skillet from the heat, pour marinara sauce around and over the chicken. Top each cutlet with a little mozzarella and parmesan, add a couple of dabs of butter to each as well. Place the skillet in the oven for about 8-10 minutes, until the cheese has melted and the chicken is cooked through (no longer pink in the middle and juices run clear).

I served this over multigrain spaghetti and a side of steamed broccoli.


  1. I need to hire you as personsl chef. Why do you add the butter, is it necessary?

  2. The butter probably isn't necessary. I think it is just a traditional component with old-fashioned chicken parm. It adds just a little richness and helps the cheese get golden bubbly.