Stove Top to Oven - Healthier Chicken Parm https://giadzy.com/blogs/recipes/healthier-chicken-parmesan Freezer meal worthy … No breading Chicken Parmesan. The awesome flavor for the chicken definitely comes out with the use of fresh herbs. Side options could be a nice side salad, broccoli, cauliflower, asparagus. Or, ya know, just eat it as is. This is one of the meals I know my husband and I enjoy together. Adjustments: - If you don’t have the fresh herbs on hand, use dry Italian Seasoning and let the chicken “marinate” for a few hours. It works. Fresh makes it super, but dried will work with some love. (If you have a gardener friend, ask them for some fresh herbs. Chances are they have an abundance.) - Curly parsley works just as well as flat leaf, just chop it small. (I grow rosemary, thyme, and curly in my hydroponic gardens specifically for this recipe. Sometimes hard to buy fresh herbs in the middle of winter here in Alaska.) - I just use boneless breasts and pound them out even … maybe 3/4 inch? Great stress reliever. Lol - The red sauce I posted the other day is perfect for this. - Use whatever white hard cheese you have on-hand. Today I used some pecorino, a little mozz, and random leftovers from Costco cheese flight. - She adds a pat of butter to the top of each breast before adding the cheese. I don’t. Works fine without. - I like using the high-wall Dutch ovens for these because tomato sauce tends to burp messes. Cook in the oven until 165° F internal meat temp. Mine usually takes 8-10 min. - Super tender, flavorful, juicy chicken. For freezer meals, I’ll let the chicken cool, cube it, toss some sauce on, freeze.

Posted by Carrie E. at 2023-04-19 00:03:41 UTC