If chicken parmesan is one of those favorite dishes you had to avoid because it was too rich, here is one I think you’ll love and I know will love you back! It’s very easy: I use the recipe for my crispy chicken tenders made with the wholegrain crust (so you have added fiber to boot!) and I use a store-bought simple tomato marinara sauce, so that’s one less thing to fuss about. You can of course make your marinara sauce from scratch but I find that as long as whatever brand you use has no added sugar and has those few simple ingredients you would expect in a wholesome marinara sauce (tomatoes, extra virgin olive oil, fresh basil, onion, garlic and salt), you’ll be all set and can save yourself the time and hassle! Also note that I purposely choose very flavorful cheeses (the smoked mozzarella is a lovely touch!) so I can use them sparingly and can get away with a little less saturated fat too!
- (ingredients for the CRISPY CHICKEN TENDERS)
- +
- 1 jar (24 oz) Marinara sauce (with no added sugar)
- 2 oz gruyere cheese, grated
- 2 oz shredded smoked mozzarella, sliced
- Preheat the oven to 350
- Make the recipe for CRISPY CHICKEN TENDERS but leave slightly undercooked ( 2 min on each side).
- Place half the marinara sauce in a baking dish, add the crispy chicken cutlets and nestle them in the sauce, and cover with the remaining marinara sauce.
- Add both cheeses on top.
- Place in preheated oven for 25 minutes until bubbly.
- Place under broiler for 3-5 minutes to brown (optional).
Another recipe to die for, and, I agree, a new family favorite! SO GOOD! And easy and quick. I can’t wait for leftovers tonight!
Thank you, Catherine!
HURRAY Barbara!!! 🙂
What a lovely dinner Linda! Love it!
Made this tonight and loved it. Paired it with a simple spinach salad with cherry tomatoes, red peppers and cinnamon pear balsamic. Tuscan shrimp on the menu for Friday.
Love it Kristen!!
This dish just became one of my family’s favorite meals! I served it with steamed green beans and fresh apple slices. So good and kid approved!