Chicken Parmesan with Garlic Sautéed Baby Broccoli Recipe
Cook Time: 30 Minutes
Phase: Phase 2
0 1/4 cup Parmesan Cheese (Grated)
20 oz, boneless, cooked CHICKEN BREAST Tony Downs Foods Co
1 cup chopped BROCCOLI Target Stores
0 1/2 tsp, ground Basil (Dried)
0 1/4 tsp, leaves OREGANO Colonna Brothers
0 1/2 tsp GARLIC Iberia Foods Corporation
1 cup, shredded Mozzarella Cheese (Whole Milk)
4 tablespoon OLIVE OIL Salov North America Corp.
1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
15 oz Tomato Sauce (Canned)
- Using a meat mallet pound out the chicken breasts until they are about 1/4 to 1/2-inch thick. Season with salt and freshly ground black pepper and place into a preheated skillet over medium-high heat with 2 tablespoons oil. Cook until brown on both sides about 2 minutes per side then layer into an 8x8-inch baking pan.
- In a small bowl combine the tomato sauce, basil, oregano, sucralose and Parmesan cheese. Mix with a spoon and pour over the chicken. Layer the mozzarella on top and bake at 350°F for 25-30 minutes until the cheese is nicely melted and the sauce is bubbly.
- During the last 10 minutes of cooking the chicken, use the same skillet used for the chicken to sauté the baby broccoli. Place 2 tablespoons oil over medium-high heat and add the minced garlic and broccoli. Sauté until broccoli is crisp-tender; about 5 minutes. Serve immediately with the chicken.
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