Since the entire top of our stove was taken up with pear preserves and canning equipment tonight (and I was completely exhausted from standing there stirring the pot all afternoon), I decided to throw something together that could go in the oven. I also had some leftover marinara sauce in the fridge that I wanted to use up. I came up with this super easy version of chicken parmesan based on what we had in the house. It actually turned out to be really yummy so I thought I would share this with everyone. The prep took a total of 5 minutes.
- 4 chicken breasts (I used small, organic ones)
- 1/2 cup whole wheat bread crumbs (I used panko)
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- salt & pepper to taste
- 1/2 jar marinara sauce (mine was leftover from a previous meal - I am always looking for something to do with the rest of the sauce)
- 1/2 cup shredded mozarella cheese
- 1/4 to 1/2 cup shredded parmesan cheese
- Preheat oven to 375 degrees.
- Spray a baking pan with cooking spray.
- Season the chicken breasts with salt & pepper and place in the baking pan.
- Sprinkle the bread crumbs, oregano and basil on top of the chicken.
- Pour the marinara sauce on top of the chicken.
- Sprinkle the cheese on top of the marinara sauce.
- Bake at 375 degrees for 40 minutes or until chicken is cooked through.
Serve it with some noodles and a green vegetable or salad and you have a great, easy meal. We actually skipped the noodles and just had broccoli with ours. Nobody missed the noodles and it helped keep the calories in check. I also used part skim mozarella to keep the fat content down.
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