Another low calorie recipe – with a little pepperoni, lots of herbs and cheese to spice things up – came from a “kid friendly” + “cooking light” search on myrecipes.com. This one passed the family test, and Ed said he’d prefer it over our usual chicken Parmesan recipe with spaghetti. If I do that, or you do, would have to double all of the ingredients, except the chicken, to have enough sauce for the pasta. My
errors edits are in italics below:
- Cooking spray
- 1/2 teaspoon minced fresh garlic (totally tripled that amount!)
- 16 slices pepperoni, coarsely chopped (the package of sliced pepperoni has two sealed pouches, I used one which have about 25 or so slices – the more the merrier!)
- 1/4 teaspoon dried oregano
- 1 1/2 cups lower-sodium marinara sauce -such as McCutcheon’s (Nightmare. No low-salt jarred sauces, even organic listed salt in the top 3 to 5. Barilla was the one I got – they make pasta too – and the salt was toward the end of the ingredient list.)
- 2 tablespoons chopped fresh basil (oops – I used jarred and wished I hadn’t as it was added in AFTER cooking.)
- 2 teaspoons olive oil
- 1 1/2 pounds chicken cutlets
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded part-skim mozzarella cheese
1. Preheat broiler to high.
2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.
3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. (I had sprayed this pan by mistake, so I used less oil) Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.