Chicken Parmesan

A Lighter Version of the Classic Chicken Parmesan. It's made with fresh ingredients, Pan Seared Chicken (Not Fried) & Whole Wheat Pasta.
The Deets For the Chicken
4 Boneless Skinless Chicken Breasts Butterflied
1/8 Cup Flour
1/4 Cup Italian Seasoned Bread Crumbs
1 Egg
1 TBS Olive Oil
The How To
Dredge Chicken in Flour
Dredge Chicken in Egg wash
Dredge Chicken in Bread Crumbs
Heat Oil over medium high in Medium Skillet
Add Chicken & cook for 2 minutes on each side
Remove from Heat and Cover

The Deets For the Sauce
3 Cups Tomatoes Diced (or 2 Cans) Today I used Yellow Sunshine Baby Tomatoes - hence the yellow sauce instead of traditional red
5 Leaves of Basil Roughly Chopped
1 Clove Garlic Minced
1 Shallot Chopped
1/4 Cup Extra Virgin Olive Oil
1 pinch Sugar
1 tsp Salt
1 tsp Pepper

The How To

In Medium Sauce Pan Heat Oil, add Garlic and Shallot until clear
Add Tomatoes,  Basil, Salt, Pepper and Sugar
Cook over Medium Heat for 10 minutes

The Deets for Assembly 
Tomato Sauce prepared above
1/4 Cup Parmesan Cheese
8 Slices Fresh Mozzarella
4 Large Basil Leaves

The Assembly 

Place Chicken Breasts on Baking Sheet
Top each with 2 TBS Tomato Sauce
Sprinkle with Parmesan
Top with Basil & Mozzarella
Bake at 450 for 10 Minutes

Add Cooked Whole Wheat Spaghetti to left over Tomato Sauce Top with Parmesan. Add your favorite Salad or Vegetable

Plate, Pray & Enjoy