The Low-Fat, Easy, Baked Chicken Parmesan

Step 1 – Preheat oven to 425 degrees. Slice 4 Chicken Breasts, long ways, then in half (NOT like chicken tenders, but like a nice sandwich size breast, or like the size of a deck of cards). Please note, slicing meats are always easier when they are a little frozen, but on their way to being thawed out. 

Fresh chicken breast, slightly frozen, for easier slicing, sliced into long halves, then into fourths, creating 4 pieces from each chicken breast.

Step 2 – Rinse chicken breast pieces, place them in single layer, in an oven-safe Dutch oven (or large roasting pan with a lid), and season 1 side of breast with salt and pepper. (No worries if you do not have a pan with a lid. You can use aluminum foil when it’s baking time). 

Chicken breast, seasoned on one side, with salt and pepper.

Step 3 – Using 2 jars, or cans (24 ounces, or each jar/can should have 4 or 5 half-cup servings) of your favorite pasta sauce, top all chicken pieces with sauce, and lightly shake pan, left to right, to evenly coat chicken. Cover, place on middle rack in oven. Bake 55 minutes.

Seasoned chicken breasts, topped with 2 jars/cans pasta sauce.

Step 4 – Carefully remove from oven and carefully remove lid. Top with 1/2 cup grated parmesan cheese, and 1/4 cup freshly snipped parsley. Put back into oven, uncovered, and bake 10 more minutes. 

Step 5 – Remove from oven and enjoy by itself, with your favorite rice or pasta, or favorite bread. Thank you for checking out my recipe blog. Have a blessed day! 🙂

The Low-Fat, Baked, Chicken Parmesan. ♡


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