Quick and Easy Chicken Parmesan


For the Chicken

1¼ pound boneless, skinless chicken breasts cut into
4 pieces and pounded to about 1-inch thick

1 Tbsp. avocado oil

2 Tbsp. flour (or gluten-free flour)

¼ tsp. salt

¼ tsp. garlic powder

Pinch black pepper

For the Sauce

1 (28 Oz.) can organic crushed tomatoes

1½ tsp. dried basil*

½ tsp. dried thyme*

1 tsp. dried oregano*

1 tsp. garlic powder

½ tsp. onion powder

Fine Sea Salt and pepper, to taste

½ cup Shredded Italian Blend cheese

Fresh basil, thinly sliced

*Substitute 1 Tbsp. dried Italian seasoning for basil, thyme and oregano

Preheat oven to 350.

Combine flour, salt, garlic powder and pepper, in a zip lock bag then add chicken and shake to coat chicken.

Place a large oven-proof fry pan over medium-high heat and when it is hot, add oil.

Add chicken, cook 5 minutes on each side until golden brown, then set chicken aside.

In the fry pan, add tomatoes, basil, thyme, oregano, garlic powder and onion powder.

Simmer sauce for 8 minutes or until it starts to thicken, then season with salt and pepper to taste.

Put chicken on sauce and spoon some over the chicken before adding shredded cheese, then bake 15 minutes.

Sprinkle with fresh basil, just before serving over your favorite pasta, spaghetti squash or spiralized vegetable. Enjoy!
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