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SKINNY CHICKEN PARMESAN<br />
Ingredients<br />
3 chicken breasts halved longways to make 6 portions<br />
2 Tbs olive oil<br />
Spike seasoning<br />
1/2 onion - diced<br />
1 shallot - diced<br />
4 (medium) garlic cloves - crushed<br />
2 cans no salt added diced tomatoes<br />
1 tsp Italian seasoning<br />
1/2 tsp celery seed<br />
1 tsp crushed red pepper flakes<br />
4 Tbsp basil, Chiffonade into whispy slices<br />
1 cup grape tomatoes, slice in 1/3s<br />
6 oz part-skim mozzarella cheese<br />
Directions<br />
Preheat the oven to 350. Cut each chicken breast in half<br />
lengthwise to make 6 equal portions. Season both sides<br />
of the chicken breasts with Spike Seasoning. In a large<br />
skillet - we like cast iron, heat 2 Tbs olive oil and sear the<br />
chicken breasts on both sides. They don’t have to cook<br />
all the way through, but come close. Remove the chicken<br />
from the skillet and set aside. Over medium-high heat,<br />
saute the onion, shallot, and garlic, use a little water to<br />
deglaze the pan. Once browned, add the canned tomatoes<br />
and heat. Add Italian seasoning, celery seed, and red<br />
pepper and heat through. Add the chicken breasts back<br />
into the tomatoes and bake for 15 minutes. Sprinkle<br />
with 1/4C grated mozzarella and broil for 3 more minutes<br />
until the cheese is melted and golden (watch carefully<br />
to prevent burning.) Serve the chicken with the sauce,<br />
sprinkled with basil and fresh grape tomatoes. We love<br />
it over zoodles. Spiralize the zucchini and gently squeeze<br />
with paper towels to remove moisture. The heat of the<br />
chicken and sauce will heat the zoodles. Weight Watchers<br />
6 Points for a 4oz breast.<br />
2 med zucchini<br />
15
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