We all love chicken parmasean and I haven't met a person who doesn't like it! This is my matron of honor's favorite dish!
We've been looking for healthier alternatives in our house for the things we love such as snacking, desserts and food for our future health and for our family. I found this one recipe for the beloved chicken parmasean and added a little twist. The benefits of this? This cuts out all the oil, a large part of the carbs, cholesterol, clean up and most importantly, time!
My husband and I have had tomato sauch for 5 meals this past week due to our over sized one-pot spaghetti sauce, so something needed to be changed before we start cringing at the thought of tomato sauce. Our multi pack of chicken breast needs some doctoring in the creative department so they dont' become what our tomato sauce did this week. So, i made the chicken parmasean part, but instead of making the tomato sauce at the end, I made what I call a "tomato salsa". Here's the recipe for HEALTHY chicken parmasean.
http://www.marthastewart.com/recipe/light-chicken-parmesan
Light Chicken Parmesan
Prep: 20 minutes Total: 35 minutes
The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and an egg white replaces a whole one.
Ingredients
Serves 4.
2 slices whole-wheat sandwich bread, torn into pieces
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 large egg white
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
3/4 cup shredded part-skim mozzarella (3 ounces)
1 can (28 ounces) whole peeled tomatoes in puree
1 garlic clove, minced
Directions
Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.
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The chicken came out great except that it didn't have the robust red color that chicken parm usually exits the oven with. So instead of a hot marinara, I chopped up a whole tomato, added garlic, salt, pepper, sundried tomatoes, olive oil, oregano and thyme into a food processor and processed away to oblivion! and out came ... tomato salsa. :) I chilled it in the freezer just before serving so right when my husband got home, the chicken parm was plated, cheese still sizzling and with a nice brown cheese tan, and when he sat, out came the cooled salsa. We spooned it onto the parmasean and the color isntantly returned to the chicken parmasean. The chilled tomato salsa was a refreshing touch to the piping hot chicken! We served a side of Hasselback potatoes topped with some of those good herbs and olive oil. What are Hasselback potatoes?
A potato that tells you everything that's going on in its little soul.
Over Christmas, my husband and I tried to bake potatoes in the oven, not knowing that it takes a lot longer than the microwaves miracle 10 minutes. They kept going back in the oven during the dinner which took away from their initail popularity at the table. We need either more time, or an alternative to the tranditional baked potatoes. The answer to our problems? Hasselback Potatoes.
These potatoes are pretty easy and make a beautiful presentation at the table. You can choose any potatoes for this. I chose red potatoes because red potatoes have a little more nutrients in them and you know the rule...More color, more of the good stuff! We put green herbs on them which is great for contrast color, but feel free to top them with traditional baked potato toppings or whatever you wish. As you bake them, The potato "blossoms" and creates those spaces between each slice evenly. And again, this method saves a lot of time! :)
My brother, friends and I used to play this game called "SPUD". We throw a ball up and everyone has to try to run away as fast as possible before it hits the floor and when it does, you have to freeze. Then someone is chosen to be the "spud" and gets to throw the ball and try to hit one of us. Then the hit person is the "spud". I think it's a relative game to the childhood game of Hot Potato. No one ever wants to hang onto a hot potato to long. So...
"SPUD!"
I'm out.
Y
