Chicken Parmigiana with Kalamata Olive Sauce

Chicken Parmigiana with Kalamata Olive Sauce

  • prep
  • cook
  • 4 servings


  • 4 skinless, boneless chicken breast halves

  • 3 tablespoons flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon crushed red pepper flakes or freshly

  • ground black pepper

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 3/4 cup marinara or spaghetti sauce

  • 1/2 cup halved Lindsay┬« Organic Kalamata Olives

  • 1 tablespoon chopped fresh basil or 1 teaspoon dried

  • 1/2 cup (2 oz.) shredded mozzarella or smoked mozzarella cheese

  • 2 tablespoons grated Parmesan cheese

Cooking Directions

  1. Pound chicken to 1/2-inch thickness.

  2. Combine flour, salt and pepper flakes in a plastic or paper bag. Shake one piece of chicken at a time in flour mixture to coat lightly.

  3. Heat oil in a large skillet over medium heat until hot. Add chicken and garlic; cook 3 minutes per side.

  4. In a small bowl, combine marinara sauce, olives and basil; pour over chicken. Cook 2 minutes.

  5. Sprinkle both cheeses over chicken; continue cooking 3 to 4 minutes or until cheese is melted and chicken is no longer pink in center.

  6. Garnish with additional chopped basil if desired.


  • Calories315
  • Fat15g
  • Protein33g
  • Cholesterol75mg
  • Total Carbs10g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.