Updated: Jan 25
This light & tasty, lower fat, lower carb version of Chicken Parm is easy to prepare and delicious.
It has a somewhat unique flavor, almost kind of smokey, deriving from the bacon & marjoram elements.
- 3lbs thin sliced chicken cutlets
- 1/4 cup chopped basil
- 3 med tomatoes, chopped
- 1 lg white onion
- 1 fresh mozzerella ball, sliced
- 1 clove garlic
-1/4 cup chopped bacon
- 2 tbsp of clarified butter (ghee)
- 1 cup of sliced roasted red peppers
- 1 1/2 tsp sea salt
- 1 1/2 tsp ground pepper
- 1 tbsp marjoram
- 1 tbsp thyme
- 1 cup red wine
- 2 tbsp red pepper flakes
- 4 cups marinara sauce ( I used Rao's)
1- In a pan, saute 1 tbsp of ghee & the bacon until bacon starts to brown & then drain out excess bacon grease.
2- Next, add in the onions, roasted red peppers, marjoram, thyme, sea salt & pepper and stir, cooking until onions become soft & golden.
3- Next, add in the tomatoes & red pepper & cooking to a simmer & then remove from pan to a bowl & set aside.
4- In the same pan, using the remaining ghee, salt & saute the chicken cutlets until cutlets start to lightly browned.
5- Once all cutlets are lightly browned, deglaze the pan & then add the tomato mix & the chicken back into the pan & cook over med heat for 5 mins.
6 - Spread the marinara sauce, sprinkled with grating cheese, in the bottom of a casserole pan & then place the cutlets evenly on top of the sauce & then cover the cutlets with teh tomato mixture & then lay the mozzerella on top of the cutlets & bake for 15-20 mins.
7- Remove from oven, sprinkle with fresh basil & pair with Smoke Eater Pinot Grigio!
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