This baked chicken Parmesan is low-starch and low-carb because it uses just a sprinkling of croutons for crunch and requires no breading of the chicken cutlets–so it’s perfect for those following a diabetic lifestyle. Don’t skip the fresh basil and fresh garlic, as they take the flavor up a notch. And consider doubling it so you can freeze the extra servings for lunch! Contact Truce today for weight loss coaching and navigating your particular health conditions.

Serves 4-6

Chicken Parmesan Ingredients

1 lb organic chicken breast

Lots of fresh garlic (~ 6-10 medium cloves), minced

1/2 to 2/3 jar (24 oz) low-sugar marinara or spaghetti sauce

1/2 bunch (~ 1 large fistful) fresh basil leaves, cut into strips

1 cup shredded mozzarella cheese (organic or light), divided in half

1/4 cup grated Parmesan cheese, divided into half

1/3 package (5 oz) garlic croutons, crushed

Optional: additional freshly grated Parmesan or a Parmesan mix


Chicken Parmesan Directions

  1. Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool and shred.
  2. Grease the bottom of a 9×9 glass baking dish (or 9×13 if doubling the recipe). Also bump the oven temperature up to 375 deg F.
  3. Heat a very small amount of olive oil in a skillet on medium-high. Saute the garlic a few minutes until soft.
  4. Arrange the chicken in the bottom of the glass baking dish, and pour the marinara sauce over the chicken.
  5. Top with the sauteed garlic, fresh basil, half the mozzarella cheese, and half the Parmesan cheese.
  6. Sprinkle on the croutons and top with the second half of the mozzarella along with the final amount of Parmesan and an additional sprinkling of fresh Parmesan, if using.
  7. Bake approximately 20 minutes, until the cheese is melted and lightly browned.chicken parmesan chicken parmesan