Homemade, Pan-Seared Chicken Parmesan
Frying Pan, Cutting Knife
This open-faced, freshly made concept of a chicken parmesan offers a lighter option than the standard make up, while still being a very filling meal.
Recipe makes 1 serving.
Food Group Servings
3 ounces of chicken breast (palm-sized)
1 regular tomato or 12-15 cherry tomatoes, diced
1/8 onion, diced
1 clove of garlic, minced or diced
1 slice whole grain bread
1 tablespoon olive oil
1/4 teaspoon oregano
1/4 tablespoon basil
1/4 teaspoon parsley
- 1 dash salt
- Crushed red pepper- to taste
- Black pepper- to taste
The Tomato Sauce and Chicken
Cut up the tomatoes, onion, and garlic into small chunks.
Bring your saucepan to medium heat then add in your olive oil, onion and garlic, and let them simmer for two minutes.
After the 2 minutes, add in the tomatoes an all of the herbs & spices. Mix the ingredients and cover for 5 minutes on medium heat, stirring occasionally. When you stir, try to crush up the tomatoes to progress them into a sauce quicker.
After the 5 minutes of your sauce simmering, add in the chicken and stir the contents to spread the flavor. Cover again for 15 minutes, stirring occasionally.
Note: When stirring, try to spread the tomatoes/sauce over the chicken and move the chicken around the pan to spread the flavor evenly.
The Bread and Bringing it all Together
When there is a few minutes left on the chicken either toast or broil your bread to your desired crispness.
Your chicken should be cooked and bread toasted. Spread the sauce and chicken across your bread and top with 1 ounce of parmesan cheese, or a cheese of your choosing.
Leave the cheese to sit in the sandwich for a couple minutes to melt the cheese and cool the sandwich, so you do not burn your mouth!
Tips & Tricks:
- Add in more red pepper flakes for extra spice
- Feel free to adjust the portions to fit you desired meal