Super easy chicken parmesan. This is one of my weeknight faves this fall. It is gluten free, delicous and takes about half an hour to come together.
I serve it with steamed or oven roasted broccoli and rice, or just a simple green salad. Neil and Oscar love this one. I should probably start making a double batch so that I can get some leftovers for my lunch!
Dash is six months old now and a little more consistent with his night sleep, chatting up a storm, eating anything and everything. This is giving me a few more windows of time to cook which I love. But the best part of this mom of two gig is watching Oscar make Dash giggle. Crazy to think in a few months Dash will be eating this as well. Hope you enjoy the recipe.
- 2 boneless skinless chicken breasts
- 1/2 cup grated parmesan cheese
- one 14 oz can Italian diced tomatoes
- olive oil to lightly coat bottom of pan
- 1/2 tsp salt
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- freshly ground black pepper to taste
Preheat oven to 350 degrees. Combine all spices and salt and pepper. Slice the chicken breasts lengthwise making four smaller, thinner pieces. Heat pan to medium heat with oil.
Season each side of chicken with spice mixture. Cook chicken in pan a few minutes until golden on each side.
You will only need about 3/4 of the can of diced tomatoes for this recipe so I like to just freeze the rest for a soup or chili. Spoon a few tablespoons of tomatoes onto each piece of chicken. Top with parmesan cheese and bake in the oven for ten minutes. I like to reserve a little cheese from the 1/2 cup to plate with. After ten minutes your house will smell amazing and the cheesey warm chicken is ready to eat. Enjoy!