Our little garden is just bursting with tomatoes this time of year, and the little cherry tomatoes are so juicy and sweet and delicious and plentiful that I wanted to use them creatively in a recipe instead of the usual simple throwing of them into our dinner salad.
I also have a really healthy crop of fresh basil.
Anyone that’s been around thecreativelifeinbetween.com for more than a minute likely knows I LOVE chicken for dinner and am always looking for new, creative ways to prepare it.
So last night, I decided to try a newer, lightened-up version of the classic chicken parmesan recipe that is typically dipped in milk and egg wash, rolled in bread crumbs and fried in oil before topping it with cheese and baking it.
For this recipe, I marinaded the chicken in buttermilk – a great tip for making baked (or fried) chicken moist and tender – and then simply topped it with freshly grated Parmigiano-Reggiano instead of rolling it in bread crumbs.
I’ve said it before, and many of you know this well, but there really is no substitute for the real Parmigiano-Reggiano cheese. Powdered cheese in a green plastic container will not do. Other cheeses called “Parmesan” will not do. The real deal – Parmigiano-Reggiano is worth the spend (even if you have to skimp somewhere else – like that Starbucks latte or the pricey bottle of red wine). Nothing can compare to the sharp, complex, fruity/nutty, strong savory flavor and slightly gritty texture of Parmigiano-Reggiano. Inferior versions can impart a bitter taste, so if you think you do not like “Parmesan” cheese, because you ate the powdered stuff from the green plastic container as a kid, please give the real “parmesan” a try! You won’t regret it.
I then roasted it along with lots of sweet, juicy marinated tomatoes with tons of fresh garlic and basil and healthy extra virgin olive oil.
We ate ours over whole grain thin spaghetti and a tossed fresh green salad. It was divine!
Don’t expect it to taste like the familiar fried version soaked in sauce (which is quite yummy in moderation!), but allow yourself to enjoy the fresh, lighter flavors of this wonderful winner, winner of a chicken dinner! (You knew I had to say it – right?!)
Here is my recipe, which is adapted from one I found on Epicurious. Hope you’ll give it a try and let me know how you like it.
New Lighter Chicken Parmesan
- 3 lbs boneless chicken breasts and thighs
- 1 cup buttermilk (you can easily make by adding 1 Tbsp vinegar to 1 cup milk)
- 3 cups cherry tomatoes
- 1/3 cup olive oil
- 1/4 cup finely minced fresh garlic
- 1/4 cup finely minced fresh basil
- 1 tsp dried oregano
- 1 tsp salt
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 8 oz. fresh Mozzarella cheese, sliced
Directions:
Wash and prepare chicken. If chicken breasts are thick, cut them in half horizontally so they will cook faster and more evenly. Marinade chicken in buttermilk for a minimum of 2 hours or up to overnight in an airtight container or large Ziploc bag.
Whisk together olive oil, garlic, basil, oregano, and salt. Pour over tomatoes and stir. Let marinade a couple hours if time allows.
Preheat oven to 450 degrees F. Remove chicken from buttermilk marinade and place on a baking stone or dish with sides that will fit all pieces evenly without overlapping. Top with grated Parmigiano-Reggiano cheese and pat to press into chicken. Spoon marinated tomatoes in between chicken pieces pouring remaining oil marinade over top.
Bake for approximately 15 minutes until chicken is cooked, cheese begins to brown, and tomatoes begin to bubble and brown. Add a slice of Mozzarella cheese on top of each piece of chicken, and return to oven for approximately 5 minutes until the Mozzarella is browned and bubbly.
Serve over whole wheat or regular pasta or by itself with a fresh green salad.
Enjoy!
Cheers & Hugs,
Jodi
Nothing like real cheese, of any kind…and homegrown tomatoes and basil…you always make me hungry in the morning! (K)
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Right! Pure, simple, fresh ingredients make SUCH a difference!
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I am craving this meal! Very tasty pictures,yummy. And the lighter version is so helpful and the ingredients,fresh! Jen
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I’m so glad we have leftovers! I may have for lunch and dinner again! 🙂
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Looks great, Jodi. I like the buttermilk idea. One of my favorite meals..:) then again you can Parmesan anything for me..:)
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Parma Love! 🙂
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It looks and sounds AMAZING! This recipe is definitely one I will have to try! I have never heard that about buttermilk but it sure is good to know!
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So yummy PJ! You will enjoy 🙂
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I’m sure it is yummy! Everything you cook looks and sounds so yummy!
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Looks wonderful and delicious I pinned it and need to try! yumm
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I think you will really enjoy this one Lynn 🙂
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yumm I am sure!
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This looks delicious Jodi! Will definitely give it a try!
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I think you will really enjoy Lynn 🙂
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I’ll have to make this for my husband, looks for good!
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😝
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Sounds and looks delish, Jodi!! ❤️❤️❤️ And I agree! These is nothing like real cheese!! ❤️🧀🌟
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🧀👍😉
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We call that green powdered stuff in can “Fake Shake.” 😀 This looks simply delicious Jodi!
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That’s a good name for it! 😝
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I often have a small amount of buttermilk leftover from making bread so this is a great way to use it. Those tomatoes look magical.
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Oh how I adore sweet tomatoes off the vine. They are so plentiful for a month or two and then boom – none. Enjoying them while we can. 😊
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Yum! Yum! Yum! Will share this to mu cousin so she can make some for the family! 😀
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👍❤️
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Wow!! Yummy!! Going to have to lure P. into trying this one!! hehe 😃
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☺️👍
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That looks delicious! I’ve already printed off this recipe, and it will be making an appearance on our dinner table soon.
As someone who was raised on the parmesean cheese that came from the green plastic container, I can also attest that I had no idea what I was missing before I tasted real parmigiano-reggiano for the first time!
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The “anonymous” comment above is from Ann, Jodi! I hit the wrong button somewhere, and managed to log out? Who knows? Computers continue to defeat me….
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Lol! Thanks for letting me know cutie! 😝
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I hear you. I was raised on that stuff too. Yuk!! 😝
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