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Spring Chicken Parmesan

A lighter, lower calorie version of chicken parmesan
Servings: 4


  • 4 boneless chicken breasts pounded thin
  • olive oil
  • 2 tablespoons flour
  • parsley
  • sea salt


  • Pound chicken breasts between two pieces of plastic.
  • Add salt and pepper, chopped parsley to flour.
  • Dredge chicken in flour, and saute in olive oil on medium low heat, about 5 minutes each side or until done.
  • See NOTES for Roasted Tomatoes


Grape or Cherry Tomatoes (If you are using regular tomatoes, quarter
Preheat oven to 375
Toss tomatoes with olive oil, salt, pepper
Roast in shallow pan, do not layer on top of each other, spread evenlyRoast 30-45 minutes until soft