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!
x

CHICKEN PARMESAN

x

Preheat oven to 375 deg.

x

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.

x

Spread seasoned bread crumbs(or make your own), on a plate. Press chicken halves into crumbs till they adhere.

x

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.

x

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.

x

Bake for about 15 min. till cheese is melted and chicken is cooked through. Remove and sprinkle with parsley.

x

I like to drink a medium bodied Pinot Grigio, rich and fruity, perfect for this meal. Enjoy!