quick chicken parmigiana
VLC - Very Low Carb
Carbs That Count - 5 grams
Chicken “parm” is one of America’s most popular dishes, but it always comes breaded and fried. I’ve low-carbed it here (and slashed the calories) by scrapping the breading but not its essential Italian spirit, nor the oozing melted cheese. This is perfect for a get-it-on-the-table-fast lunch or supper.
4 skinless, boneless chicken breasts (8 ounces each)
1 cup marinara sauce
3 1/2 ounces provolone cheese, thinly sliced
In a large, deep, nonstick sautÃ© pan, add salted water to a depth of 2" and bring to a boil. Slip the chicken into the water and reduce the heat to medium. Cook until the chicken is just firm to the touch, about 10 minutes. Immediately remove the chicken from the water and pat it dry with paper towels. Season the chicken with salt and ground white pepper.
Preheat the broiler.
Spray a rimmed baking sheet with cooking spray.
In a small nonstick skillet over medium heat, add the sauce and heat until just hot.
Place the still-warm chicken on the baking sheet. Spoon the sauce evenly over the chicken and cover them with the cheese. Broil about 6" from the heat until the cheese is a little bubbly and golden brown. Remove the chicken from the oven and serve immediately.
nutritionist’s note: Many jarred marinara sauces are very high in added sugars. Check the nutrition labels and buy one that contains no more than 5 grams of carbohydrates per 1/2 cup.
CTC*: 5.03; Total Carbs: 6.53; Fiber: 1.50; Total Fat: 12.41; Sat Fat: 5.73; Protein: 59.71; Calories: 392
- CTC = Carbs that Count
Reprinted from: Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes by Rozanne Gold with Helen Kimmel, M.S., R.D. Â© 2005 Rozanne Gold (January 2005, $16.95US/$23.95CAN; 1-59486-165-X) Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com