Healthy Baked Chicken Parmesan
You either love Chicken Parm, or you’re wrong.
Really though….fresh basil leaves, warm marinara, and melty cheese, on top of crispy seasoned chicken tenders!
Comfort Food for our souls!
Be sure to use YOUR favorite marinara sauce or tomato sauce, because that’s where this dish gets a lot of its flavor!When shopping for the store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list.)
Marinara sauce or tomato sauce should only contain just a few simple ingredients such as tomatoes, garlic, and herbs.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up nicely.
Place boneless chicken tenders between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag.
Starting in the center and working out to the edges, pound lightly, and gently with the flat side of a meat mallet, or heavy skillet, until the tender is even in thickness.
This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thick parts cooked through.
Brown rice, quinoa, zoodles, spaghetti squash, roasted green beans, zucchini slices sauteed in garlic and ghee, or broccolini will all pair very nicely with this chicken recipe.
Makes 4 servings
- 1.5 lbs chicken tenders
- 1/2 cup grated parmesan cheese
- 1/2 cup blanched almond flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Italian seasoning
- sea salt and pepper, to taste, about 1/4 teaspoon each
- 1/3 cup shredded mozzarella cheese
- 1 cup pure tomato sauce, or marinara sauce
- a large handful of fresh basil, chopped
- avocado oil cooking spray