Comments on: Naked Chicken Parm Idea

By: Sally

Sally — Tue, 24 Jan 2012 03:07:09 +0000

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

By: Julie

Julie — Sun, 18 Jul 2010 20:21:43 +0000

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!!

By: amy

amy — Tue, 24 Feb 2009 14:57:21 +0000

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

By: roni

roni — Sat, 21 Feb 2009 03:34:23 +0000

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! :)

By: Tamara

Tamara — Thu, 19 Feb 2009 19:13:17 +0000

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. :)

By: roni

roni — Wed, 18 Feb 2009 00:57:33 +0000

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! :)

By: Matthew

Matthew — Wed, 18 Feb 2009 00:49:17 +0000

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.

By: Debbie

Debbie — Tue, 10 Feb 2009 05:08:47 +0000

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!

By: Annalisa

Annalisa — Wed, 04 Feb 2009 23:34:02 +0000

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!

By: Michelle

Michelle — Wed, 04 Feb 2009 15:51:12 +0000

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!

By: Stephanie

Stephanie — Tue, 03 Feb 2009 20:40:07 +0000

Ohhh nevermind!! I see now it says 375.

By: Stephanie

Stephanie — Tue, 03 Feb 2009 20:39:19 +0000

I have a question- at what temperature did you preheat your oven to? Thanks.. it looks great!!

By: lesley

lesley — Tue, 03 Feb 2009 09:45:46 +0000

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)

By: Amanda

Amanda — Tue, 03 Feb 2009 02:02:10 +0000

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

By: Annette

Annette — Mon, 02 Feb 2009 19:51:35 +0000

looks awesome ;) Love the term “naked” chicken!

By: Krista S.

Krista S. — Mon, 02 Feb 2009 19:47:17 +0000

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.

By: darya

darya — Mon, 02 Feb 2009 17:59:39 +0000

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 :)

By: roni

roni — Mon, 02 Feb 2009 15:29:51 +0000

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

By: Helen

Helen — Mon, 02 Feb 2009 15:01:48 +0000

I’m sorry, just got to ask…where’s the “parm” in this chicken parm? Did I miss something?

By: Valerie

Valerie — Mon, 02 Feb 2009 14:26:18 +0000

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

By: John

John — Mon, 02 Feb 2009 13:34:19 +0000

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!

By: Christy

Christy — Mon, 02 Feb 2009 11:24:20 +0000

yum! This looks great :-)

By: Jamillah

Jamillah — Mon, 02 Feb 2009 00:45:39 +0000

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…

By: Rachel

Rachel — Sun, 01 Feb 2009 23:45:38 +0000

Love the idea! I steer clear of chicken parm because of the breading, but I’ve never tried modifying it and making it at home. Yum, thanks!

By: Michele

Michele — Sun, 01 Feb 2009 22:25:20 +0000

I make mine the same way Christie does. In fact, I had it for dinner last night. Delish!