Sunday, January 02, 2011


This hasn't really been on my list of recipes to try out...but as I was perusing some food and recipe sites I stumbled across this one. It's not something that has crossed my mind to really try before. I mean...I've tried both -- separately...but never thought it would be that fantastic together.
Until one night my Dad told me to throw some of this cheese onto salmon and BAM! it made such a huge difference!
So as I saw this one, and a healthier and lighter version of it, I decided that it is something that I am going to definitely try. I really need to expand my horizons and try different things instead of doing the same old thing.
So this recipe is something that I am going to try within the next week or so.

On another note, I tried the vodka sauce...I am unsure if I mentioned this before in a previous post already, but I am not a huge fan. I find it really cheesey for some reason. The aftertaste of it; if that makes sense.
I can't think of any other recipes that I have recently tried {it's been a crazy holiday! lol}.
If I think of it, I will let you guys know.
Bon Appetit!

Light Chicken Parmesan

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.

Prep Time: 20 minutes
Total: 35 minutes
Serves: Four

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


1. 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 of salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow boil; season with salt and pepper. Place egg white in a third shallow boil, and beat with a fork until frothy.

2. 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 sit up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 mintues. Remove from oven; sprinkle mozzarella. Continue baking until chicken is opaque throughout and cheese if lightly browned, 2 to 4 minutes.

3. 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.


(Source: Recipe & Image from Marth Stewart Living Website)

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