Chicken Parm – sort of…

I like Chicken Parm.  But it’s usually breaded and fried.  So I wanted a lighter, GF version.  Here’s what you need:

1. A touch of butter
2. Chicken breast (how every many you need to feed your flock)
3. Salt, pepper, oregano, basil, garlic powder
4. Jar of tomato sauce (I use my mother-in-laws homemade canning)
5. Wine (whatever is left over in your fridge or wine cooler)
6. Grated cheese

Here’s what you do:

Melt the butter on medium in a pan. While that’s doing it’s thing, cut up the breasts so they aren’t so bulky (I make 3 pieces from one breast).  And then beat them with one of those meat tenderizers.  This makes them so yummy and tender.

Sprinkle the meat with the seasonings.  I like to use salt, pepper, oregano, basil and garlic powder.  But, you can use whatever you prefer.

Place the beaten and sprinkled chicken into the melted butter and fry the outsides.  Don’t worry about cooking the chicken all the way through.

Now, you can either put the chicken into a crock pot or a baking dish, depending on how much time you have. 

Go back to the frying pan.  It now has some melted butter and chicken pieces in it, right?  Pour in your tomato sauce, heat a little.  Add the wine.  Seriously, I just pour in whatever is left in my fridge door – it’s usually just under a cup.  Left it boil for about 5 minutes.  Pour it over the chicken.

If you are using the crockpot, cook on low while you are at work or shopping.  (You can also cook on high for about 3 hours).  Once the chicken is cooked through you can sprinkle cheese on top and let it melt. 

If you are using your oven, it should be at 350° F.  Pour the sauce of the chicken and sprinkle with cheese (as much as you like, the more the merrier).  Bake for at least 20 minutes to cook the chicken through.  I like my cheese to be a little crispy so I leave it in longer.

Serve with pasta or mashed potatoes.  I used Mrs. Leeper’s corn macaroni.  It’s so light and bouncy.

I made this for non-GF friends, who preferred it over regular Chicken Parm.  It’s super easy, doesn’t need measuring or odd ingredients.  And there’s less fat and calories.  It does taste a little different depending on if you use the oven or the crockpot.  There’s a slightly different texture to the meat.  I like both ways, it just depends on how my day is running.