Add the coated chicken and sear until golden-brown on both sides, about 2 minutes per side. We aren’t looking to cook through, just get a nice golden crust on the chicken.
Pour the tomato sauce over and around the browned chicken.
Sprinkle a little grated parmesan over each chicken breast.
Cover with tin foil and bake for 10 minutes.
Then, remove the tin foil, and place back in the oven for 5 more minutes, until the cheese melts and the chicken is cooked through.
Notes
Instead of the usual high carb, low fiber pasta, try serving this parmesan with steamed zucchini noodles, too! It’s a great combo.