This reicpe skips the pasta and makes the dish a bit less sinful but if I've said once, I've said it a hundred times: it's so much better to eat real food, not low-fat or non-fat food that even a dish like this, with a tiny bit of carbohydrates sacrificed, will still really satisfy and scratch that parmigiana itch. Make this; it's truly wonderful. See??
Serves 4
Ingredients:
6 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes (see note)
1/2 cup chopped fresh basil
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds
Salt and pepper
1/2 cup panko bread crumbs
Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, stir in half of basil. Transfer half of sauce to 8-inch square baking dish.
(I know, usually I have photos of every step but I lost some of them in this process! No idea how...)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
6 thin-cut, boneless, skinless chicken cutlets, about 1 1/4 pounds
Salt and pepper
1/2 cup panko bread crumbs
Instructions:
Adjust oven rack to upper-middle position and heat oven to 475 degrees. Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, stir in half of basil. Transfer half of sauce to 8-inch square baking dish.
(I know, usually I have photos of every step but I lost some of them in this process! No idea how...)
Combine mozzarella and Parmesan in medium bowl; reserve ½ cup. Add remaining basil to remaining cheese.
Pat cutlets dry with paper towels and season with salt and pepper.
Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets.
Pat cutlets dry with paper towels and season with salt and pepper.
Top cutlets with basil-cheese mixture, leaving 1-inch border at bottom of cutlets.
Roll up tightly and arrange, seam side down, in prepared baking dish.
Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture.
Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Serve.
Toss bread crumbs with remaining oil in small bowl. Top chicken with reserved cheese, remaining sauce, and bread-crumb mixture.
Bake until chicken is cooked through and crumbs are golden, 15 to 20 minutes. Serve.
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