Naked Chicken Parm Idea

http://greenlitebites.com/2009/02/01/naked-chicken-parm-idea/
20090130_chickParmMain1

My parents were coming and I needed something quick and easy for dinner. I already had a batch of sauce that I made earlier in the week. So I ran to the store and picked up some boneless chicken breasts.

I’m calling this “Naked” Chicken Parm because I’m leaving the chicken bread-less. I often wondered why Chicken Parm HAD to be made with a deep fried breaded piece of chicken. Then I realized, hey, I’m making the rules here. It’s my kitchen and I’m not making it that way anymore.

Glad I did! It was a hit. Everyone liked it except the toddler. When I asked him why he said… “Cause it has sauce on it.” Being Italian my mom almost fell off her chair. My son doesn’t like sauce, it’s kind of hysterical as its the husbands favorite. It’s a phase, he’ll get over it. Actually he’s been especially picky these last few weeks. He ate better at 2 then 3! Naked Chicken Parm Idea

  • 4 boneless chicken breast with all visible fat removed
  • 3/4 cup sauce (I used my homemade)
  • 2-3 ounces part-skim Mozzarella cheese
  • dried parsley
  • Kosher Salt & Pepper

preheat the oven to 375 degrees

Lay the chicken breast on a sheet of saran wrap. Top with another sheet and bang away! You want to thin the chicken out to about 1/2 inch.

You can use a meat mallet or rolling pin as my eager little assistance demonstrates. :)

Naked Chicken Parm Idea - Thin chicken mallot

Heat a large skillet over medium high heat and spray with non-stick spray. Season both sides of the chicken with a bit of a Kosher Salt and Pepper. Once the pan is hot add the chicken breast. Don’t crowd the pan, do them in batches if you have to. Flip after 3 minutes and cook for another 3 minutes.

Naked Chicken Parm Idea - fry Naked Chicken Parm Idea - flip

At this point the chicken isn’t done. Remove from the heat and place on a cookie sheet lined with aluminum foil.

Top the chicken with a bit of sauce and cheese. Bake in the preheated oven for about 15 minutes until chicken is done (no more pink when you cut in half.)

Naked Chicken Parm Idea - before bakeNaked Chicken Parm Idea - after bake

I served with a side of whole wheat spaghetti and garlic sauteed with olive oil and garlic. SO YUMMY!

As for the nutrition information it will vary on the size of your breast and how much cheese and sauce you use. The one pictured is about 7oz with about 1/2 oz of cheese. I’d count it as 8-9 points. After I snapped the picture I gave half to my step-father and enjoyed my (approx) 10 point chicken parm with broccoli and spaghetti meal. :)

28 comments »»
Posted in: 8 WWP, Dinner Ideas, Food Photos
See other recipes using: , ,
Sharing: Stumble This 0 Email to a Friend

28 Comments and 0 Replies

  1. Courtney

    Roni- I make this the exact same way, but coat my chicken breasts with just a little bit of olive oil and Italian Seasoning. It adds that much more flavor to it and is super yummy!

  2. Christie

    I love chicken parmesan but I haven’t had it in SO long. It’s one of those trigger foods for me :) This recipe looks really good.

    If you have the extra room in your day, I have also tried coating the chicken with a little egg and breadcrumbs, spraying it with some olive oil cooking spray, and baking it until it’s crisp.

  3. Jamillah

    Chicken Parm doesn’t look so hard to do. Love it that it is easy and delicious. I may have to try this for myself. Thanks…

  4. John

    This looks great! We tried a recipe for Chicken Parm once that included baking it in a mixture of crushed tomatoes w/ balsamic vinegar with cheese on top, but it wasn’t nearly this authentic looking. We did however skip the breading, out of forgetfulness more than anything though :)

    You should try serving it over some spaghetti squash w/ spray butter, really tasty!

  5. Valerie

    Ryan sounds like my youngest son. When he was 2, he would eat ANYTHING. Then one day, he woke up fussy. He is almost 8 now. VERY fussy eater. No sauce on anything. He will eat any meat I put in front of him as long as it has no sauce. Same with veggies, potatoes, rice… plain jane only. My oldest will eat anything excxept beans and guacamole. lol

  6. roni

    Helen – SO funny! I didn’t think of it that way. In my family refer to a chicken breast topped with sauce and moz cheese as “chicken parm”. Normally I add a bit of Parmesan cheese but didn’t this time. Guess I should call it Chicken Moz! LOL

  7. darya

    Great idea! I had never considered making chicken this way, but it’s really brilliant. Sounds both healthier and easier to make than regular chicken parm. And the toddler with the rolling pin is adorable :)

  8. Krista S.

    I make it without breading, too! I have never liked the way breading tastes/feels if it’s sauced, so I just leave it out. Yum. I also call it chicken parm regardless of the type of cheese.

  9. Amanda

    This was awesome! I just made it for dinner and it was so delicious. My husband said he liked it better than the traditional way.

    Thanks Roni for all you do!

    Amanda

  10. lesley

    I make a similar dish to this, same ingredients, but with chicken breasts. Only ’cause my other half asked me to do it that way. I do love the flavours, they go together perfectly, I’m going to make it the “bashing way” now!
    thanks ;0)

  11. Michelle

    Tried it and loved it. I have never done the smashing before but this time I tried it and it was great to shave off cooking time! Thanks!

  12. Annalisa

    I love that this is quick! I normally coat in egg white and panko, saute until done, add sauce and cheese in pan, cover and cook on low for 5 mins until cheese melts. Eliminating that step is a great idea! Thanks again!

  13. Debbie

    Sounds crazy but once I made this and left out the breading step on accident….I totally agree with you in the fact I didnt miss it at all. Glad to know someone actually penned a name to it!

  14. Matthew

    The reason behind the breading is the name: Parmesan, a real chicken Parm the parmesan is 30% of the breading mix. What you made is not a new recipe but is called Chicken Marinara although im sure it wasnt Marinara so Maybe Chicken and Tomatoe sauce. It is good but it is a totally different dish.

  15. roni

    Thanks Matthew… Like I said above we refer to a chicken breast topped with sauce and moz cheese as “chicken parm”. It may not be right but I knew others would know what I’m talking about.

    You’ll never hear me claim being an expert. I’m just sharing what I make for dinner. :)

    Thanks for the Parm lesson! :)

  16. Tamara

    I’m so not trying to be a pain here, I’m just wondering if the 8-9 points value is for the chicken alone or if that includes a side of spaghetti? I know a chicken breast on it’s own is usually about three points and I didn’t think it looked like you used enough sauce and cheese to make up another 5-6 points, but I’ve been wrong before. :)

  17. roni

    Tamara – The breast I had were HUGE I estimated 1/2 of my large breast with the pasta ad broccoli (with oil) as 10 points.

    I subscribe to the 1 point an ounce for lean meat rule… it’s not official but it keeps me sane. So I count a 7oz breast as 7 points.

    This is why I didn’t post “official NI”. :) Too many variables!

    Oh! and you are not a pain! :)

  18. amy

    ive never made it like his seems good will def try…and i agree with the name of your recipe because you said “naked chicken parm” which would mean no breading

  19. Julie

    This looks great…we’re having it tonight for dinner!! Love your websites….thanks for all the great healthy meal/snack ideas! I always visit your websites when I need some motivation!!

  20. Sally

    Found yuor website through Pinterest. I made this tonight and my husband and I looooved it! Definitely going on our “make again” list!

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>