Healthy(ish) Chicken Parm - Spencer Arias

Healthy(ish) Chicken Parm Recipe:

Olive Oil

Salt to taste

Pepper to taste

Boneless Skinless Chicken Breast

One can of crushed tomatoes

Oregano to taste

Red Pepper Flakes to taste

Basil to taste
Parmesan

Mozzarella 
Broccoli

Fresh Garlic Minced or Garlic Powder 

Optional Garlic Bread (Choice of bread, butter and garlic powder, salt, pepper)

Preheat oven to 425

Butterfly chicken breast and lightly flatten to as even as you can get. I use a rolling pin, but you can use a wine bottle or some other object. Season chicken breast with salt and pepper to taste, and a small amount of olive oil In an oven safe pan (I use a stainless steel), put some oil in a med-low heated pan and put desired number of chicken breasts skin side down. Flip when chicken easily releases from the pan. Cook chicken so it is nearly entirely cooked through (not quite done)

Add the can of tomatoes to the pan, add the oregano, basil, salt, pepper, and red pepper flakes all to your liking. Top with Mozzarella and Parmesan on the chicken.

In some sort of baking dish add broccoli floret seasoned with salt, pepper, garlic, and olive oil. 

Place in preheated oven and cook until the sauce and cheese are melted and you start to see freckling on the cheese. The broccoli should take about 20 minutes. It might be done before the chicken.  

If doing bread, place in oven for about 5 minutes or to desired doneness. 

If you do not have an oven safe pan, feel free to use whatever pan you have, and transfer to an oven safe baking dish that you can cook the sauce in.