“Naked” Chicken Parm


I love chicken parm but I don’t like how heavy it is nor do I enjoy how it makes my stomach feel hours after eating it.  Because of that I can’t say that I have chicken parm very often. I occasionally make a lighter version at home (a quick and easy way is to use frozen chicken patties that are lightly breaded) when I want a bready version.
At the end of the day, chicken parm is solely about the sauce and cheese that is on the chicken (well, at least for me).  That after all is what makes it chicken parm!  We had some thin sliced chicken cutlets in the freezer, so I took them out to defrost and decided to try my hand at naked chicken parm.  I seasoned my chicken up nice and well on both sides – I eyeball my spices, I don’t measure I just use what I am comfortable with. Since I feel there is nothing worse than bland chicken, I may have over seasoned them – but that’s fine because you end up losing some of the bits onto the bottom of the pan.
I paired my portion off with 1 ½ cups of Carba-nada pasta with ¼ cup Light Ragu tossed with it. Totally delicious and it was as filling as going to an Italian restaurant would have been.  Well, that without having a sick feeling tummy!
Serves 6. 6-8 Points Plus (depending on the weight of the cooked chicken before adding sauce and cheese onto it I served up 3 ounce pieces making the chicken 4 PPV before sauce and cheese)
Ingredients:

  • 1 ¼ pounds thin sliced chicken cutlets (no skin/fat)
  • 2 tablespoons olive oil
  • 1 ½ cups Light Ragu – Tomato & Basil
  • 1 ½ cups Fat Free Shredded Mozzarella
  • Black pepper
  • Salt
  • Garlic & Herb Mrs. Dash
  • Basil
  • Oregano
Heat 2 tablespoons of olive oil in a non-stick skillet on medium to medium-high heat.
Liberally season chicken on both sides with black pepper, salt, Mrs. Dash, basil and oregano. Use your judgment depending on your taste buds – I like a bold tasting chicken so I liberally seasoned both sides.
Cook chicken through on both sides – not moving the chicken to allow it to brown before flipping it.  When chicken is cooked halfway through (you can see the white creeping up the chicken cutlet) flip and let it finish cooking through.
When the chicken is done let it cool for at least 5 minutes to let the juices sink back into the chicken. Weigh out your portion (allowing for at least 1 point plus to go towards the olive oil used in the pan – so for instance a 3 ounce piece of chicken will be 4 points plus).  Note: The sauce and the cheese each add 1 points plus values each.
 
Preheat your oven to 350 degrees.
Lay the weighed out chicken portion in a metal pan, lined with tinfoil (to prevent sticking). Spoon ¼ cup of sauce over the chicken and gingerly sprinkle with ¼ cup fat free mozzarella.  Add a piece of tinfoil to the top of the pan and place into the oven to allow the cheeses to melt and the sauce to get bubbly – about 4-5 minutes.
You can serve this up on toasted garlic bread for a chicken parm sandwich, you can eat it alongside pasta (or Carba-nada as I did), or you can eat it along or with some steamed vegetables.  Whichever is your preference – it’s good in any way, shape or form!