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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 437.0
  • Total Fat: 14.7 g
  • Cholesterol: 55.7 mg
  • Sodium: 762.7 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 7.8 g
  • Protein: 32.1 g

View full nutritional breakdown of Pioneer Woman's Chicken Parmigiana calories by ingredient
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Pioneer Woman's Chicken Parmigiana

Submitted by: LOVELANDAVENUE

Introduction

This is a little healthier version of the Chicken Parmigiana recipe on the famous Pioneer Woman web-site. I just changed out flour for whole wheat, used whole wheat pasta. I eliminated the butter; you don't need it! And I reduced the olive oil by half. This is my "go to" dinner and have made it for company. Everyone loves it! This is a little healthier version of the Chicken Parmigiana recipe on the famous Pioneer Woman web-site. I just changed out flour for whole wheat, used whole wheat pasta. I eliminated the butter; you don't need it! And I reduced the olive oil by half. This is my "go to" dinner and have made it for company. Everyone loves it!
Number of Servings: 6

Ingredients

    4 whole boneless, skinless chicken breasts, trimmed and pounded flat (I actually just use chicken tenders; about 12 to 14)
    1/2 cup Whole Wheat flour
    Salt and pepper, to taste
    1/4 cup Olive Oil
    1 whole Medium Onion, Chopped
    4 cloved Garlic, Minced
    3/4 cups red wine (I have substituted chicken broth plus 1 Tablespoon Red Wine vinegar when I was out of wine and tastes just the same)
    3 cans (14.5 oz each) Crushed Tomatoes
    2 Tablespoons Sugar
    1/4 cup Chopped fresh parsley
    3/4 cup freshly grated Parmesan Cheese
    1 pound whole wheat pasta (recipe calls for linguine, when you can find it)

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Directions

Mix flour, salt and pepper together on a large plate.
Dredge chicken in flour mixture. Set aside.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until nice and golden brown on each side, about 2 to 3 minutes. Do not overcook the chicken, you will add again later and don't want them to dry out.
Remove chicken from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar (this is a KEY ingredient!) and more salt and pepper to taste. Allow to cook for 30 minutes. Stir just occasionally.
When sauce has about 10 minutes or so left to cook, prepare your pasta.
Towards the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken on top of the sauce and completely cover them in the grated FRESH Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Serve over the pasta. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LOVELANDAVENUE.






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Member Ratings For This Recipe

  • awesome - 3/19/11

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  • This is a great recipe and methodology for preparing this classic dish, I am cooking chicken like crazy now, who knew about pounding the chicken flat , somebody should have told me sooner, thanks alot whoever it was that taught me to cook.
    I leave out the noodles and use earth balance spread - 4/16/10

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  • I thought this was very tasty! Good for you on taking out that butter. I thought that the 2T of sugar was probably too much for me but my husband absolutely loved it. I will definitely make it again but with 1T or less of sugar. Thanks for the great recipe! - 3/14/10

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