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Tuesday, March 6, 2012

Chicken Parmigiano

Well Hello Everyone!!

I want to apologize for being absent but I took a little vacation and disconnected. Much needed and now I am ready for the world!  This dish is something I love to make and love to eat. I also adore veal parm so you can choose which source of protein works best for you.

I am in the process of starting a work out least four days a week and with that comes healthy meals. I am not a dieter per say, I just become more aware of what I am putting in my mouth. Smaller portions and less sugar. This dish is really not all that bad....just make sure you use heart healthy olive oil and shake off excess breading...that brings down the calories and fat. It is not living if you deprive yourself.

I will keep you updated on my progress and I am hoping all of you start thinking and acting on getting in better shape and eating well.
Until next time...Have a lovely day and happy eating!



Tomato Sauce
1 tbsp extra-virgin olive oil
1/2 cup chopped onions
2 garlic cloves, minced
1 tablespoons chopped fresh basil
1 28-ounce can crushed tomato
Kosher salt and black pepper to taste

3 skinless boneless chicken breast halves
1 1/2 cups breadcrumbs
2 large eggs
1 cup (about) all purpose flour
1/3 cup olive oil
1 cups coarsely grated mozzarella
1/2 cups freshly grated Parmesan cheese, divided
1/2 cups freshly grated Pecorino Romano cheese, divided
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Kosher salt and black pepper to taste


Tomato sauce
Heat olive oil in large saucepan over medium-high heat. Add onions and garlic; sauté until onions are soft and golden, about 10 minutes. Add tomato and basil; bring to a low boil Reduce heat to low and simmer. Season sauce to taste with kosher salt and pepper.
Preheat oven to 375°F.
Place chicken breast halves in a large plastic zip lock bag. Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness. Sprinkle both sides of chicken with salt and pepper. Put breadcrumbs in a wide bowl. Whisk eggs to blend in a wide bowl. Put flour in a wide bowl. Coat both sides of chicken with flour, then eggs, then breadcrumbs. 
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Transfer chicken to platter lined with paper towel to absorb the excess oil. Then place on a parchment lined baking sheet. Spread sauce over the top of the chicken. Place in the oven and bake for 20 minutes. Remove from the oven and sprinkle the mozzarella, Parmesan, and Pecorino over the top. Place back in the oven and bake until cheeses melts and chicken is cooked through, about 10 to 15 minutes. Sprinkle with parsley and basil and serve with your favorite pasta or a fresh salad.


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