Chicken Parmigiana: Hold the Bread Crumbs!

chicken all forno

I confess….I had a few extra biscotti over the last few days and want to lighten up. I prepared a delicious chicken parmigiana with no frying or bread crumbs. A lighter version but I pulled all the punches with knock out flavors. Adding flavors of pesto, tomatoes, fresh mozzarella cheese and freshly grated Parmigiano cheese we’re talking. Also, easy cleaning……everything in one baking dish!
Serves: 4
4 boneless chicken breasts
1 can of crushed tomatoes (16 oz)
Salt and freshly ground black pepper
2 tbsp. pesto
4 slices, thinly sliced fresh mozzarella cheese
1/4 cup freshly grated Parmigiano cheese
1/4 tsp. red chili flakes (of course!)
Fresh basil leaves, for garnish
Preheat oven to 400 degrees F.
Place the chicken in a baking dish. Season chicken on both sides with salt and pepper. Spread the pesto on the chicken and cover with the crushed tomatoes and red chili flakes. Place foil paper on top of the baking dish and then bake for 30 minutes (or until the chicken is cooked through). Remember: ovens are not all the same!
Remove the foil paper and sprinkle the chicken with the Parmigiano cheese and add the mozzarella on top. Bake for an additional 5-7 minutes until the cheese is melted.
Remove from the oven and garnish with basil. Serve with a nice leafy salad and dinner is served!
Tip: use any leftovers for lunch the next day with crusty bread!

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