Who doesn't love chicken Parmesan?! I haven't met one person in my life who doesn't like chicken Parm. Yet not everyone wants the breading and the oil that traditionally encases the chicken. In the recipe below, we avoid the extra carbs and oil while still making the dish as tasty as it's meant to be. I like to serve this dish with "zucchini pasta," which is simply thinly sliced zucchini that's sauteed quickly in olive oil.
I start off by searing the chicken in a hot pan with olive oil, being sure to season the chicken with salt and pepper first. Once the chicken is brown on both sides, I remove it from the pan, leaving all the browned bits on the bottom. There's so much flavor there. The next step is to saute the onions and garlic in all that goodness, then deglaze with red wine vinegar. Crushed tomatoes complete the sauce, and the chicken is returned to simmer slowly. Top off with fresh basil and mozzarella cheese.