Lately I’ve been on an Italian food kick.
I keep craving it.
Something I truly love is a good chicken parmesan – fried golden brown cutlets, drowning in marinara sauce, and oozing with mozzarella cheese.
This was something I needed to eat. I didn’t have any chicken cutlets, only chicken breasts – and I did not feel like pounding them out. I had an abundance of fresh basil and fresh tomatoes from my yard that I wanted to use, and I also have a ton of homemade sauce that my husband froze in batches a few weeks ago. Mozzarella cheese? Check. I also noticed that I had some bonus pepperoni in my cold cut drawer. This was gonna be good.
In my efforts to lighten up my food, I decided to revamp the chicken parm we all know and love. I went the low-carb route, and didn’t use breadcrumbs or fry the chicken… and it was still delicious.