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-   -   Chicken Parmesan ala Ginny (http://www.lowcarbfriends.com/bbs/memorial-kevinpa-his-best-recipes/494651-chicken-parmesan-ala-ginny.html)

Kevinpa 05-17-2007 03:36 PM

Chicken Parmesan ala Ginny
 
Quote:

Originally Posted by rexsreine (Post 8640742)
Most everybody like Italian. How about a chicken breast Parmigiano? Pounded chicken cutlets, dredged in egg and Kraft Parmesan seasoned with onion and garlic powder and Italian seasoning, then sauteed lightly in olive oil. Top with a good Marinara sauce, Mozzarella and real (not Kraft) Parmigiano cheese and bake till heated. You can do everything but the final heating ahead (just be sure to undercook the chicken when doing the initial browning) so your kitchen is neat when your guy arrives. Serve with a mixed green salad and a roasted vegetable. I frequently buy one of those bags of frozen cauliflower, broccoli, carrots, and squash and put on a cooky sheet with some olive oil and roast at 400 till a little brown on the edges. Green beans are really good done like that, too. Very easy as well and not heavy. I'd go for a light fruit dessert, like mixed berries sweetened with Splenda (or whatever you use) and topped with a little sweetened sour cream or whipped cream and garnished with mint. He'll be impressed!Ginny

Inspired by Ginny's suggestion I made a batch of Alton Browns baked pasta sauce.

I then took a mixing bowl and combined:

1/2 cup kraft parmesan grated cheese
1/2 cup lc bread crumbs made from carbquik buns
1/2 t. garlic salt
1 t. italian seasoning

In a second bowl:

4 large eggs beaten

In a third bowl:

1/2 cup wheat protein isolate 5000

In a 4th bowl:

1/2 cup hood cc milk

Then dip each breast in the following order; milk, wheat protein isolate (shake off excess), eggs, and bread crumbs mixture (press down firmly while coating with bread crumbs).

Then saute lightly in olive oil until breading is crispy and light brown.

Arrange breasts in 9 X 13 baking dish, cover with sauce and top each breast with italian cheese.
Bake in a 300 preheated oven until bubbly hot (approx 20 min).

I served mine with steamed veggies.

Thanks Ginny for the idea!

http://i106.photobucket.com/albums/m...inpa1/cp10.jpg

http://i106.photobucket.com/albums/m...inpa1/cp11.jpg

http://i106.photobucket.com/albums/m...inpa1/cp13.jpg

rexsreine 05-17-2007 04:39 PM

That looks gorgeous, Kevin! I couldn't have done it better myself. I'm afraid I'm one of those people who learned to cook by "feel" (Italian mama and all) so I'm frequently not much good at giving precise measurements, especially for anything Italian. And that's what you do so well!!! Hope others will try your recipe; it's not hard to do, relatively inexpensive, and very impressive!:up:

nolagina 05-17-2007 07:48 PM

That looks yummy!

I haven't made Chicken Parmesan in a while, I'll try this recipe...

nolagina 05-17-2007 08:00 PM

That looks yummy!

I haven't made Chicken Parmesan in a while, I'll try this recipe...

robirdstx 05-18-2007 09:56 AM

Robirdstx Chicken Parmesan
 
We love Chicken Parmesan too. We had it recently and here's the recipe I used:

1 egg, beatened
3 oz almond flour
7 oz parmesan cheese, grated (divided - 3 oz & 4 oz)
2 boneless chicken breast halves, sliced in half horizontilly
1/4 cup olive oil
6 oz Minute Marinara
4 oz mozzarella cheese, sliced

1 Preheat oven to 400 degrees. Mix together almond flour and 3 oz parmesan cheese in a dinner plate.
2 Dip chicken into egg and then into almond flour/parmesan mixture, coating thoroughly.
3 In a medium skillet, heat olive oil. Cook chicken in oil until just done and browned on both sides.
4 Pour marinara sauce into an 11" x 7" glass baking dish.
5 Place browned chicken pieces on top of sauce and top each piece with remaining parmesan and mozzarella cheese slices.
6 Bake for 15 minutes or until cheeses are melted and lightly browned.

Servings: 2 - 3

Serve with Dreamfield's Rotini and/or steamed broccoli and a Caesar side salad.

Recipe for Minute Marinara:

Also good on meatloaf.

1 tbs extra virgin olive oil
1 cup coarsely chopped onion
1 can tomato sauce (8 ounces)
1 can tomato paste (6 ounces)
3/4 cup water or red wine
1 small bay leaf
1 tbs fresh basil, minced (or 1 tsp dried)
1 medium clove garlic, split (optional)
salt to taste

1 Heat the oil in a saucepan over medium-high heat; add the onion and cook, stirring, until limp and golden brown.
2 Stir in the tomato sauce, paste, water/wine; add bay leaf, basil, optional garlic and salt.
3 Bring mixture to a full boil, then reduce heat to medium. Cook, stirring occasionally, until sauce thickens to desired consistency -- as little as 5 minutes, but usually no more than 15 minutes.
4 Remove and discard bay leaf and garlic before serving. You may also divide into convenient portions and freeze.

Yield: Makes 2 cups of sauce

Cooking Tips
In place of water or wine, you may wish to use chicken or beef stock, or vegetable broth. If using wine, you may use either a dry red wine or inexpensive red port (which yields a mellow, vaguely sweet sauce).

Kevinpa 08-12-2007 01:00 PM

bumping for dinner


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