Chicken Parmesan, Easy and Light Version
Chicken Parmesan, Easy and Light Version

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken parmesan, easy and light version using 21 ingredients and 6 steps. Here is how you cook that.

Ingredients needed to make Chicken Parmesan, Easy and Light Version:

  1. 4 boneless skinless chicken breasts
  2. 1 tbsp olive oil
  3. 1 SEASONING FOR CHICKEN
  4. 1 tbsp mayonnaise mixed with 1/2 tablespoon lemon juice
  5. 1/2 tsp black pepper and salt to taste
  6. 1/2 tsp italian seasoning blend
  7. 2 tbsp grated parmesan cheese
  8. 8 oz cooked angel hair pasta
  9. 1 FOR SAUCE
  10. 1 small onion, chopped
  11. 2 minced garlic cloves
  12. 1/2 cup chicken broth
  13. 1 15 ounce can diced tomatoes
  14. 1/4 tsp red pepper flakes
  15. 1/2 tsp black pepper and salt to taste
  16. 1/2 tsp dry italian seasoning
  17. 1 tbsp chopped fresh basil
  18. 1 tbsp fresh chopped parsley
  19. 1 tbsp fresh sliced chives
  20. 2 tbsp grated parmesan cheese
  21. 8 thin slices fresh mozarella cheese

Directions to cook Chicken Parmesan, Easy and Light Version:

  1. Combine all seasoning for chicken except mayonaise and lemon juice on a plate.
  2. Brush chicken lightly with mayonnaise/lemon mixture. Press seasoning mix onto chicken.
  3. Heat oil in large non stick skillet. Cook chicken breasts on both sides until almost cooked through, remove to a plate.
  4. Add onion and garlic to skillet, heat just a minute, add chicken broth and bring to a simmer, add tomatos with all juices, add pepper, red pepper flakes,italian seasoning and salt to taste. Simmer 4 to 5 minutes, this is not a thick sauce.
  5. Add fresh herbs and parmesan cheese to sauce. Ladle half of sauce on hot pasta, keep warm. Add chicken back to remaining sauce in skillet, cover each breast with 2 slices mozzarella cover with lid and on low heat cook just until cheese melts and chicken is cooked through.
  6. Serve chicken on pasta. Serve extra grated parmesan cheese at the table

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