Chicken Parmesan-Lightened Up


The Hungry Housewife-Leslie Green

4 boneless, skinless chicken breasts, pounded thin

3/4 cup Flour

1 Tbsp Italian Seasoning

1/2 Tbsp Course Kosher Salt

1 tsp Pepper

2 Tbsp Butter

1 Tbsp Olive Oil

1 cup Homemade or Store bought Spaghetti Sauce

1 1/2 cups Shredded Light Italian Cheese blend

Hand full of bail, chopped

Pre heat the oven to 350

Line a 9 x 13 pan with non stick foil (easier cleanup)

Place the chicken breasts into a Freeze Zip lock bag or between two sheets of cling wrap. Pound the chicken to about 1/4 thickness.

In a pie plate or regular plate, mix the flour, Italian Seasoning,salt and pepper together.

Coat each piece of chicken with the flour.

In a large skillet, over medium high heat, melt the butter and add the olive oil.

Saute each chicken breast until brown on each side. About 2 minutes per side.

Pour about 1/4 cup of the sauce into the bottom of the prepared pan.

Place the chicken in the pan and top with remaining sauce.

Top with cheese and basil.

Bake for about 20 minutes, or until an instant read thermometer reaches 175.