Chicken Parmesan

pbMakes 2 Servings/b/p
h2Chef's Note/h2
pThe only thing missing from this recipe is the breading which is why it is so low in carbohydrates. The flavors and textures are exactly what you remembered. It is much faster to prepare./p
p*You can use a commercial tomato sauce or diced San Marzanno tomatoes drained and mixed with garlic, minced onion, parsley, basil and oregano, or use roasted tomatoes for the sauce. Better yet…try all the possibilities. /p
h2Ingredients/h2
ul
li2 – boneless, skinless chicken breasts/li
liSalt and pepper to taste (and your doctor’s advice)/li
li1/3 – cup tomato sauce (see suggestions above)/li
li2 thick slices of the best mozzarella you can find/li
li1/4 cup grated parmesan cheese/li
li2 Tbsp olive oil/li
/ul
h2Preparation/h2
ol
liPlace the chicken breasts between two pieces of waxed paper or plastic wrap. Using a rolling pin or heavy skillet, pound the chicken breasts until they are about ¼ inch thick./li
liHeat a large frying pan and add the olive oil. Cook the chicken over medium heat for 3-4 minutes per side./li
liRemove to a baking dish and let cool. Top with sauce and cheeses./li
liBake for 25-30 minutes in a 350° degree oven./li
liServe over seasoned raw spinach or spaghetti squash./li
/ol
h2Nutritional Information/h2
p5g-7g Net Carbohydrate per serving* /p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p

Chicken

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