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Flavorful Fridays: Chicken Parmesan

April 16, 2010

Typically, I’m not a huge fan of Chicken Parmesan. I think it has something to do with the fact that when you order it at a restaurant, the chicken is often fried before being drenched in marinara and cheese. So, the dish turns out being very heavy. This past week, I decided to try making my own version of Chicken Parmesan–something a little lighter than found in restaurants but not skimping on flavor. Here’s what I came up with…let me know what you think!

Chicken Parmesan


2 Tablespoons olive oil

2 chicken breasts, halved

1 teaspoon fresh rosemary leaves, chopped


Freshly ground black pepper

1-1/2 cups homemade Marinara sauce

3/4 cup grated mozzarella

1/2 grated Parmesan


Preheat the oven to 500 degrees.

Pour the oil into a large oven-proof skillet and place over high heat. Rub both sides of the chicken with rosemary, salt, and pepper. Place in skillet and cook until just brown, about 3 to 4 minutes per side.

Spoon the marinara sauce over and around the cooked chicken. Sprinkle approximately one teaspoon (may be more, if you prefer) each of the mozzarella and Parmesan over each piece of chicken. Place skillet in preheated oven and bake until the cheese melts and the chicken is cooked through, approximately 5 minutes. Serve and enjoy!

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