Thursday, September 3, 2009

Let's Eat!

I THINK THAT EVERYONE WHO COOKS HAS A VERSION OF CHICKEN PARMESAN. Mine is very easy, very delicious. It cuts down on fat content, on calories. Instead of the usual heavy breading of the chicken breasts, I coat just once. Also the cheeses, (parm, mozzarella) are low fat. Taste isn't lost because of the variety of the ingredients. I use a favorite brand of pasta sauce, one that has chunks of tomato, a rough chop that feels homemade. Of course, you can make your own from scratch...I do sometimes. I love this with long, crispy green beans, or very green asparagus, or, to be sure..pasta! And crunchy bread. Actually I love to dip it into the sauce, probably more than even eating the meal!
Preheat oven to 375 deg.
2 skinless, boneless chicken breasts (increase amount to what is needed). Pound between sheets of plastic wrap or wax paper till about 1/3 in. thin. Salt and pepper.
Spread seasoned bread crumbs(or make your own), on a plate. Press chicken halves into crumbs till they adhere.
Heat about 1 tbls. olive oil in oven proof skillet over medium high heat. Add coated breasts, cook about 2 minutes on each side. Remove to platter.
Spread 1/2 cup tomato sauce on bottom of skillet, add chicken, place 2 tbls. sauce on each piece. Sprinkle some fresh basil leaves over each, 2 tbls. Parmigiano-Reggiano on each, 3/4 cup of shredded part-skim mozzarella cheese over all.
Bake for about 15 min. till cheese is melted and chicken is cooked through. Remove and sprinkle with parsley.
I like to drink a medium bodied Pinot Grigio, rich and fruity, perfect for this meal. Enjoy!


Alaine said...

Lyn, yummo! especially with the melted cheese and tomato. Will try it soon, thanks!

Lyn said...

Hi Alaine-
Will definitely make this tomorrow..will you join me? I'll bring the wine!

Natalie said...

Yummeeeeeeeeeeeeeeeee!Thanks Lyn.xx♥

Alaine said...


Lyn said...

Hi Nat-
It is indeed yum..and so easy!!

Lyn said...

Hi Alaine-
Absolutely..I can't wait..ready to pop that cork!!

Derrick said...

Hi Lyn,

If there's bubbly on offer, I'll be round to your place! I like all Italian-style food and even some of their wines!

Lyn said...

Hi Derrick-
Ah, would that it could occur!! I too find Italian food to be my fav..just bought the mozzarella and took the chicken out of the freezer..yum!!

A Cuban In London said...

Love it, love it, love it. You're right, I think that everyone has their own way of making chicken parmesan and yours is still very yummy.

Many thanks.

Greetings from London.

Lyn said...

Greetings to a Cuban-
No matter how fancy menus get, some stuff is always terrific...tonight!

Jeane said...

yum! I concur, let's eat! :))

Lyn said...

Hi Jeane-
I am off to the kitchen this very minute to start this meal..can't wait!! With a big salad tonight...

Raph G. Neckmann said...

I'd have to have it without the chicken - but I'm sure it'll still taste yummy!

Lyn said...

Hi Raph-
Of course you could make it with eggplant..Eggplant Parmigiano! Or if you like tofu..same recipe..anything with tomato sauce and cheese!!

Deedee said...

Oh Lyn- that looks so delicious... I have to make some soon. As usual, you inspire!

Lyn said...

Hi Deedee-
Thanks for your kind words! I prepared this last night..mmmm.. should have had leftovers, will have to do it again!!

Karen said...

Thank you! I have never tried to make chicken parm, but all that's about to change.

Lyn said...

Hi Karen-
Please do try's so easy..I've had it at least twice since I posted the recipe! And maybe tonight!


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