I like to say Chicken Parm instead of Chicken Parmesan because it makes me feel like Carmella Soprano, but it probably makes me actually sound more like one of the RHNJ.….Anyway, I made this recipe to be a little lighter than regular Chicken Parm and I think it’s even better than the breaded, fried, and heavily cheesed original.    And if you really want to keep it light, don’t serve it with pasta.  Make a salad instead!

4 boneless, skinless chicken breasts
1/2 cup flour
salt, pepper, garlic powder
jarred or homemade marinara sauce (I like this Barilla one)
fresh mozzarella cheese, grated (the stuff that comes in round packages)
freshly grated Parmesan cheese (grate it fresh for this, it makes a difference, and even my Walmart carries it now)
fresh basil to taste

Place each chicken breast between 2 sheets of  plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.  Alternately, you can buy thin chicken cutlets and skip that step.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper, and 1/2 teaspoon garlic powder in a shallow plate. Dip each chicken breast in the flour, and shake of the excess.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Top each piece of chicken with about 1/4 cup of marinara sauce and a couple of tablespoons of grated mozzarella cheese.  Put the pan in the oven allow them to bake for 5 to 10 minutes.

When they are cooked through, sprinkle each with Parmesan cheese and fresh basil.