Posts Tagged With: Parmesan

Lighter Chicken Parmesan

Italian Food.  All those carbs…so yummy on the tongue but usually not so great for the waistline.  Enter: Lightened Chicken Parm.  I love chicken parm (and eggplant parm for that matter.  Okay, so anything that includes the word Parmesan).  Several years ago, my momma found a recipe I think from Giada DeLaurentis for a chicken parm that wasn’t breaded.  I’ve since lost track of the original recipe but stick to the basics with this recipe that I put together on the fly (and most likely do it differently every time seeing its just one of those things in my head).

Serve this with your favorite pasta sauce and pasta.

Enjoy!

  • 1 lb. chicken breast cutlets (or boneless, skinless chicken breasts butterflied and pounded thin)
  • Italian Seasonings
  • Sea Salt
  • Fresh cracked black pepper
  • 1 c. marinara sauce (store-bought or homemade)
  • 6 oz. fresh mozzarella cheese
  • 1/2 c. freshly grated Parmesan cheese
  • 2 TBS butter

Preheat the broiler.

On a sheet pan, spread marinara sauce making sure to cover the entire pan (add a bit more if needed).  Season chicken with Italian seasoning, salt, and pepper.  In a large skillet sprayed with cooking spray, sear each chicken cutlet for about 1 minute per side (make sure not to crowd the chicken – work in batches to ensure that the chicken gets a nice golden color on each side and doesn’t come out looking pale and lifeless).  Place on sheet pan once seared.

Top each chicken cutlet with mozzarella and Parmesan cheeses.  Place 1/4 TBS of butter on top of the pile of cheese on each chicken cutlet (I said this was LIGHTER, not fat free!).

Broil on top rack until chicken is cooked through and cheeses are melted.  Serve with spaghetti and additional sauce.

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Categories: Entrees, Italian, Pasta, Recipes | Tags: , , , , | 1 Comment

Eggplant Parmesan

Oh hey there healthy Eggplant Parm!  Its so nice to finally meet you!!

I LOVE eggplant parmesan but HATE the calories that so often come with it.  I can’t resist the breading, spicy sauce, and gooey cheeses though…and then let’s throw it over pasta because let’s be honest, who doesn’t love carbs!  I also love it in sandwich form, served on a toasted garlic roll, but that’s a whole other situation.  Mmmmm!

This eggplant parm is FAB-U-LOUS and has about half the calories as the normal version because the eggplant is baked, not fried.  Honestly, once it was smothered in sauce and cheese, you really couldn’t tell the difference.

A word for the wise…normally I would use my family’s secret recipe for sauce, but seeing as its a day long process and I’m down to my last 1/2 quart, I opted for a jarred sauce from the store.  Make sure to pick a good one.  I used this one since it had wine and a little heat in it.  Perfecto!

Enjoy!

Eggplant:

  • 2 large eggs, lightly beaten
  • 1 TBS water
  • 2 c. whole-wheat panko (Japanese breadcrumbs)
  • 1/4 c/ (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray

Filling:

  • 1/2 c. torn fresh basil
  • 1/4 c. (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1 tsp. crushed red pepper
  • 3 cloves garlic, minced
  • 1/4 tsp. salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 1 (24-ounce) jar premium pasta sauce
  • 1/4 tsp. salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 c. (3 ounces) finely grated fontina cheese

Preheat oven to 375°

To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and next 6 ingredients (through egg).

To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.

Adapted slightly from Cooking Light

Categories: Entrees, Italian, Recipes | Tags: , , , | 3 Comments

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