About Me

Note from Maria: I am a Registered Dietitian with a Master of Public Health Degree in Nutrition from UNC at Chapel Hill. I have a passion for helping people with nutrition & wellness, especially moms. Women & moms provide care for everyone else often at the expense of considering their own needs. I hope to provide good resources to you to help you make nutrition and wellness a priority.

Sunday, March 24, 2013

Skillet Chicken Parmesan

Here is an easy and fabulous dish that takes about 30 minutes to make...Skillet Chicken Parmesan. This is a simple, fast and healthier version of the original without breading but all of the flavor. I like to cook it in a cast iron skillet, but any oversized skillet will work.

1 to 1.5 lbs. of thin chicken breast fillets (thin chicken fillets work best for this dish)
1 tbsp grapeseed oil
1/4-1/2 tsp black pepper
3 or 4 cloves of garlic - pressed or minced
1/2 tsp dried oregano
1/2 tsp dried basil
1 can of fire roasted diced tomatoes
1/3 cup Parmesan cheese
1 cup shredded low fat Italian cheese blend or mozzarella cheese

Heat oil in skillet on med high heat. Add chicken fillets sprinkle with pepper and brown on both sides. Add the garlic when the chicken is almost browned, then cook the garlic of a couple of minutes. Add can of tomatoes, oregano and basil. Simmer for about 15 minutes. Cover with both cheeses and serve when cheese is melted.

When you start this dish, start boiling a pot of water to cook 1 lb of whole wheat pasta. Serve the chicken over the pasta.

This is great with a side salad or steamed broccoli.


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