Chicken Parmesan with Cous Cous

Experimenting with food, I made a variation of chicken parmesan with chicken tenders instead of chicken breast. This is also the healthy way-- without the breading. The "Pita Pal" Cous Cous is a mixture of red and yellow peppers, olives, and baby corn. "Yum O" as Rachel Ray says.


The chicken is simply cooked in a pan for 10 - 15 minutes with marinara, garlic, parmesan, red chili flakes, and other spices (make sure to flip at least once, and keep a lid on it, or else the sauce will splatter all over the stove top!). And don't forget the extra parm on the top. Comes out tender, moist, and in a jiffy!