Chicken Parmesan with Easy Marinara Sauce

Healthy Chicken Parmesan w/ Easy Marinara Sauce

This is my very simple version for making chicken parmesan.  I tend to not bother with creating a breaded piece of chicken and just like to coat the chicken with grated parmesan cheese, pan fry it a bit, then finish it in the oven with my Easy Marinara Sauce.  I decided to call it healthy because it is removing the extra breading, it's not overly fried and then you can control the amount of cheese you add to the top when you bake it.

Ingredients
4 boneless skinless Chicken breasts (use boneless skinless thighs if you prefer)
Olive oil
1 ½ c. Grated parmesan cheese (reserve some for serving)
1/2 c. shredded cheese (your choice- part skim mozzarella is good, a low fat cheese can also work)
Italian seasoning (contains basil, oregano, thyme, marjoram, rosemary, minced garlic, crushed red pepper)
Salt and pepper

Directions

1.    Heat frying pan w/ 2 TBL olive oil over medium-high heat.
2.    Pre-heat oven to 400 degrees
3.    Prepare chicken breasts- drizzle w/ another 2-3 teaspoons olive oil and coat each side with salt, pepper,  Italian seasoning and about 1 cup of the parmesan cheese. 
4.    Place chicken in hot frying pan and cook for about 3 minutes, then turn and cook for another 3 minutes.  If the chicken is not looking golden and cooked, cook a little longer on each side.  The bits of parmesan cheese on them should get crispy.
5.    Transfer chicken to baking dish, pour marinara sauce over and sprinkle with parmesan and mozzarella cheese.  Place in oven and bake uncovered for 20-30 minutes.  Cheese should be very melted and bubbly.

Marinara Sauce

1 tbl olive oil
2 cloves crushed garlic
1 medium carrot, finely diced
2 ribs of celery, finely diced
1/2 onion (yellow or red, whatever you like), finely diced
1 32 oz can crushed tomatoes (can be the kind seasoned with oregano and basil, or not)
1 15 oz can tomato sauce
1 6 oz can tomato paste
6 oz of water or broth (just fill the tomato paste can)
1 1/2 tsp Italian seasoning (contains basil, oregano, thyme, marjoram, rosemary, minced garlic, crushed red pepper)
2 tsp. sugar (or equivalent sugar substitute)

Instructions:
1.    In medium pot heat oil over medium heat, add garlic, carrot, celery and onion.  Stir frequently and cook down until they are soft and begin to caramelize.
2.    Add the Italian seasoning, stir and cook a few minutes more until the seasonings are fragrant.
3.    Add cans of tomatoes, sauce and paste. Fill paste can w/ water or broth (I use water) and add just some of it to pot. Stir to incorporate the paste into the sauce. If it seems too thick, add more water.  Simmer for 5 minutes.
4.    Add sugar, stir and taste, if too tart for your taste, add more sugar.
5.    Cover the pot and let the sauce boil. The sauce can still boil even on a lower heat; this can keep it from boiling over in the pot and/or splattering when you lift the lid. Let it simmer, stirring occasionally for 10-15 minutes.

Optional:  ½ cup Marsala wine added just after spices