Saturday, February 12, 2011

Sooo Yummy Saturday Night!

So hello all....Sorry again for being silent the last few days! Sadly, I haven't had much to share beyond the fact that for most of the week I was sick!! I truly figured none of you would be interested in my hospital like menu!
But I am back and cooking up a storm!!! So after running around all day-literally we are home and settling in for the night. I am making something, yummy, easy and good for you!

So tonight's dinner is Chicken Parmesan-but if you are like me I burn just about anything that I fry in my skillet-this one is baked in the overn. So it's easy, and better for you since you are cutting out the fat-greasy yuck!!!

Here ya go!!

Chicken Parmesan:

1/13 cup bread crumbs(I like the Italian Style crumbs)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 tsp pepper
2 egg whites
1/2 cup milk(we use soy and it tastes great!)
1/2 cup all purpose flour
4 boneless, skinless chicken bresasts pounded to 1/2 in. thickness
Olive Oil cooking spray
1 jar good quality marinara sauce(3 1/2 cups)
3/4 cup shredded part-skim mozzarella cheese
2 tbsp parmesan cheese
1 box of your favorite pasta


pre-heat oven to 350 degrees
Please the bread crumbs on a baking sheet and brown for 12 minutes

In a medium bowl toss the crumbs, oregano, paprika, garlic powder, 1/4 tsp salt and 1/4 tsp pepper

in another bowl whisk the egg whites and milk

In a third bowl  combine the flour, remaining salt & pepper

Dip each piece of chicken 1 piece at a time 1. into flour mixture 2. into milk & egg mixture 3. into crumbs shaking off the excess

Increase your oven temp to 400 degrees, place the breaded chicken into a glass baking dish and spray each side with the cooking spray.
Bake about 15 minutes until cooked through and the crumbs are browned.
Top with the marinara sauce and cheeses, bake an additional 10 minutes minutes until the cheese is bubbling.

Serve with your favorite pasta-tonight we are having a whole wheat linguine.
Top your pasta with a breast-spoon the excess sauce on top and enjoy!!

Tonight we are enjoying our's with some cheesy garlic bread and a great Red Wine from S. America!!

Until tomorrow!!



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