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This madeover version of traditional chicken parm uses grilled chicken instead of fried, and bocconcini, or small mozzarella balls, for better portion control. By cutting down on the cheese, sauce and grease, you can enjoy this favorite without ruining your diet.
2 large cloves of roasted garlic (purple stripe garlic best for roasting)
1-2 tbsp of extra-virgin olive oil
1 cup blanched cherry tomatoes
1/2 cup sliced zucchini
Salt and freshly ground pepper to taste
2 (4-oz) organic skinless chicken breast halves, thinly pounded
2 high-fiber whole-wheat baguettes (or low carb wrap)
2-3 leaves of basil
Juice of half a lemon
2 tbsp of extra-virgin olive oil
Combine marinade contents in a bowl. Pound out chicken breast, generously add salt and freshly ground pepper then place in marinade. Cover and chill in refrigerator for 1 hour, minimum.
In a skillet, sauté cherry tomatoes and zucchini in a teaspoon of olive oil. Add salt and pepper until melded.
Lightly coat grill pan with olive oil and place under medium-high heat. When very hot, add chicken, cooking for 5-8 minutes. Flip over and cook another 5 minutes. Chicken should be golden brown when done. Place bread on grill until nice and hot. Take the roasted garlic and spread over bread. Add chicken breast, tomatoes and mozzarella. Sprinkle basil on top and you`re done!