Naked Chicken Parmesan

Name: Naked Chicken Parmesan
Yield: makes 4 servings
Ingredients: 4 (4-ounce) trimmed boneless, skinless chicken breasts; Sea salt and pepper, to taste; Garlic powder, to taste; 1 cup low-fat jarred marinara sauce (lower-sodium, if possible), divided; 4 ounces (about 1 1/4 cups) finely shredded low-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains); 1/2 teaspoon garlic powder; 2 tablespoons finely slivered fresh basil leaves, plus more to taste

December 9, 2011

Everyone who knows me knows chicken parmesan was one of the major reasons I was overweight. Though I certainly don’t eat the deep-fried version these days, I do still love the incredible combination of tender chicken, perfectly seasoned marinara sauce, and gooey cheese. Here is one of the all-time easiest versions that’s especially great for low-carbers, as it’s not breaded. If you prefer the more traditional breaded chicken parmesan, I have a quick answer for you too: Just pop over to page 118 and try the Unbelievably Easy Chicken Parmesan. Or, better yet, try both!

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