|05-17-2007, 04:36 PM||#1|
Join Date: Dec 2005
Location: Pittsburgh, PA
WOE: Low Carb Maintenance
Start Date: May 2005
Chicken Parmesan ala Ginny
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!
|05-17-2007, 05:39 PM||#2|
Senior LCF Member
Join Date: Jun 2006
WOE: low carb
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!
|05-18-2007, 10:56 AM||#5|
Senior LCF Member
Join Date: Dec 2004
Location: League City, Texas
WOE: eat less, move more
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
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).
Last edited by robirdstx; 05-18-2007 at 10:58 AM..