Last night I managed to make a healthy and delicious dinner even in the midst of a hectic election day. It was very easy to make, very tasty and filling– a healthy substitute for chicken parm. No excess of carbs are needed here. I ate mine with a salad on the side and was full for the night! The key- the rich tomato vegetable sauce.
- Chicken breasts
- Olive Oil
- Mozzarella Cheese
- Parmesan Cheese
For the Sauce:
- Portobello Mushroom (1 large one)
- Artichoke Hearts (2-3)
- Roasted Yellow Pepper (1)
- Cherry Tomatoes sliced in half
- Can San Marzano tomato sauce
- Saute the garlic, onion, mushroom, artichokes and peppers in a little olive oil. Add s&p. Let cook for roughly 5 minutes. Add can of tomato sauce . Let simmer. The sauce should cook for a least 20 minutes but can simmer for hours.
- Use a handheld blender to puree the vegetables in the sauce. It’s up to you how chunky you want your sauce. I like it to be a little thick for this dish!
- Heat pan on med-high heat and spray with your olive oil misto. Then sear seasoned chicken on both sides (2-3 minutes per side). Make sure the chicken has a nice brown crust on both sides. Then remove from the heat.
- Take out a casserole dish and lay a bed of spinach at the bottom. Place chicken breasts on top. Pour your sauce over the dish covering your chicken. Cover with tin foil and bake for about 30 minutes. Then remove tin foil, top the chicken with fresh mozzarella and finish baking uncovered until the cheese is melted. Serve with a sprinkle of parmesan cheese and fresh chopped basil if you have it!