Sunday, September 28, 2008

Champion Chicken Parmesan

This recipe has been repeated in our kitchen almost bimonthly since I prepared it for the first time. While it is not the least time consuming recipe out there, it is worth the little bit of effort because it is truly good. Champion Chicken Parmesan is from Cooking Light so while you feel like you are splurging, it is really a reasonable dinner option.

Champion Chicken Parmesan


Cooking Light

Ingredients

Chicken:
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
Cooking spray
1 cup (4 ounces) shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 ounces uncooked pasta)


Preparation


Preheat oven to 350°.

To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Yield

4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

Nutritional Information

CALORIES 559(26% from fat); FAT 15.9g (sat 5.6g,mono 6.3g,poly 2g); PROTEIN 46.3g; CHOLESTEROL 93mg; CALCIUM 359mg; SODIUM 792mg; FIBER 6.4g; IRON 6.1mg; CARBOHYDRATE 58.1g









Champion Chicken Parmesan is requested constantly by Terry. It is one of those meals that just makes you happy. I love pairing it with homemade marinara, however a store bought jar will do in a pinch. This original recipe includes a marinara recipe, (I don't use that one so I left it out) it also calls for baking the chicken with the sauce added and I always leave it off until the very end. I feel that it could make the chicken soggy, and I love the crunch that the breadcrumbs and Parmesan create. The calories are calculated to include marinara added at the end. I always double this recipe and we bring the leftovers for lunch. This recipe is just as tasty microwaved the next day and I would encourage you to try it very soon!!

-Heather

4 comments:

Cassie Wierenga said...

Oh man Heath. This is a good one. I made it tonight and it was fabulous. I really like that you don't add the sauce till the end too, I always though chicken parmesan had too much sauce, but this was you can add however much you like at the end. Excellent. And my boyfriend liked it too!

Heather Williams said...

Cassie! I am so glad you liked it sweetie! It is great to hear from you, and especially great to hear that you are dabbling so much into cooking. I am sure you are riled up for the White Sox, good luck in tomorrows game, send those Twinkies packing!! Love you!

Patty said...

I found your blog through the CL BB. Love it. All the pictures are making me hungry! Thanks for reminding me about this recipe. I haven't made it for a long time and now I'm pretty sure we are having it for dinner tonight. I do like the sauce that comes with this recipes, but leave it off until the very end. Yum!

Heather Williams said...

Patty,

Thank you so much for your comment! What is your name over at the CLBB? There are so many great CL recipes, like you, I love being reminded of the great ones.

Take care!

-Heather