Quick Food hacks: Baked Chicken Parmesan (Er...Swiss ): Low Sodium Edition
Looking through my old recipe books and testing many recipes in the last few weeks, I stumbled across a rather simple one that takes almost no time at all and is a great dish to start off a great pasta dish or even an epic rice rice dish on the fly; Chicken Parmesan!
However , after looking , I realized that the initial recipe was not the best for you, so I tweaked it to match my current diet. I switched the cheese base from Mozzarella and Parmesan to Swiss due to high sodium count as well as instead of using the usual store bought pasta sauce, I grabbed some Hunts , no sodium added , tomato sauce to cut down even more!
1 ¼ lbs skinless, boneless chicken breasts
2 cups Hunt's 100% Natural Tomato Sauce, No Salt Added
Swiss cheese , either sliced or shredded
Basil
pepper
onion powder
2 cloves of garlic, minced
oregano
crushed red pepper flakes
First and foremost, always thoroughly wash your chicken in cool water , then pat dry
Preheat your oven to 400 Degrees
Season you chicken with the basil, pepper, minced garlic and oregano, save some garlic for your sauce mixture
place your chicken in a 2-quart baking dish, then mix your tomato sauce, all of your seasonings , and garlic garlic together before pouring it on top of your chicken.
After this , add your cheese on top of everything , set it in the oven for 30 minutes or until the chicken is cooked through
The best part about this dish is that it can easily be eaten on it's own, or by chopping up the breasts and mixing it together for a rather tasty, filling meal, or even pair it with spaghetti and a chopped salad for a more balanced option . You can even , potentially , replace the swiss with ½ cup of shredded mozzarella and 2 tablespoons of Parmesan if you can find a lower option, either way it will come out delicious!
