The Anti-Chicken Fingers Movement ~ Chicken Parmesan w/Whole Wheat Pasta

 Got this one from Pinterest!  Another hit!  Thanks to www.chow.com.  I used Italian bread crumbs as I didn't have any Panko, but I love Panko too, so whatever you desire!  

INGREDIENTS

• 3 (11- to 12-ounce) boneless, skinless chicken breasts, cut in half horizontally
• Salt
• Freshly ground black pepper
• 3/4 cup all-purpose flour
• 3/4 cup whole milk
• 2 large eggs, beaten
• 1 1/2 cups panko or italian bread crumbs
• 1/2 cup finely grated Parmesan cheese (about 1/2 ounce)
• 1 cup olive oil
• 3 cups Tomato Sauce
• 1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)
• 8 ounces fresh mozzarella, cut into 12 thin slices
• Whole Wheat Noodles (amount desired, I used a whole package)

INSTRUCTIONS

1. Heat the broiler to high and arrange a rack in the top third of the oven. Place the chicken breasts between two sheets of plastic wrap, parchment paper, or waxed paper, or in a resealable plastic bag, and pound to an even thickness (about 1/4 inch thick) with a meat pounder, a rolling pin, or the bottom of a pan. Season well with salt and pepper.
2. Place the flour in a wide, shallow dish, season well with salt and pepper, and mix; set aside. Combine the milk and eggs in another shallow dish and mix until the eggs are broken up; set aside. Mix the panko and Parmesan together in a third shallow dish.
3. To bread the chicken, dredge a breast in the flour mixture and shake off the excess. Next, coat it in the egg mixture and let the excess drip off. Finally, press it into the panko mixture until it’s well coated. Set the breaded chicken on a large plate or baking sheet and repeat with the remaining breasts.
4. Line a clean baking sheet with paper towels and set aside. Heat the olive oil in a large frying pan over medium-high heat until shimmering but not smoking, or 350°F on a deep-fry thermometer. Add the chicken in batches (don’t overcrowd the pan) and fry until golden brown, about 2 minutes per side. Remove to the paper-towel-lined baking sheet and repeat with the remaining chicken.
5. Meanwhile, cook noodles according to package directions.
6. While frying the last batch of chicken, bring the tomato sauce to a simmer in a small saucepan over medium-low heat. Once warmed through, stir in 1/4 cup of the basil and reserve the rest for garnish. Remove the paper towels and place the chicken directly on the baking sheet. Divide the mozzarella slices evenly among the breasts and place under the broiler until the cheese is golden and bubbly. (Rotate the baking sheet as needed for even browning.)
7. To serve, spoon the desired amount of noodles on the plate, ladle 1/2 cup of the tomato sauce onto each plate, top with chicken, and sprinkle with the remaining basil.  

Happy eating friends! ~ Trina

The Anti-Chicken Fingers Movement~ Healthy Chicken Parmesan

Fresh back from Mexican paradise, it's time to get back in the healthy swing of cooking.  I did enjoy eating most everything I tried in Cozumel, but I often cringed at all the grease and fat in everything.  I've trained my body to eat foods that will serve as fuel, rather than just store fat and pretty much not do a darn thing for me.  Luckily, we didn't do a ton of high intensity workouts so laying on the beach worked for the food fare we indulged in.

I stole this recipe from a friend that also loves this meal-remade from the original high-calorie dish to be lighter and just as delish.  It's my husband's favorite meal I incorporate with pasta, and usually the kids ask for two helpings.


Ingredients
8 ounces whole-wheat spaghetti
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon olive oil
4 large tomatoes, chopped
1/2 teaspoon sugar
Dash salt
Dash black pepper
1/4 cup fresh basil, chopped
1 pound skinless, boneless chicken breast halves
1/3 cup whole-wheat bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic
1 egg white, beaten
2 tablespoons skim milk
4 teaspoons shredded Parmesan cheese

Instructions
1. Cook pasta according to package directions.

2. In a medium saucepan, saute the onion and garlic in olive oil until tender. Add 1/2 cup water, tomatoes, sugar, salt and pepper. Bring to a boil and continue to simmer for another 10 minutes or until it reaches desired consistency. Stir in the fresh basil and set aside to keep warm.

3. Using the flat side of a meat mallet, flatten the chicken between two pieces of plastic wrap until they are about 1/4-inch thick. Remove plastic wrap.

4. In a shallow dish, combine the bread crumbs, dried basil, oregano and garlic. In a small bowl, beat together the egg white and milk. Dip the chicken in the egg mixture and roll in the bread crumbs.

5. Place the coated chicken pieces on a greased baking dish and bake at 350 F for 20-25 minutes or until the juices run clear. Transfer chicken to a plate.

6. In the same baking dish, layer the bottom with the cooked spaghetti and mix in half of the sauce. Top with the baked chicken and pour the rest of the sauce over the chicken and pasta.

7. Sprinkle Parmesan cheese over the chicken and put back in the oven for another 5-7 minutes until the cheese melts.

Happy Eating Friends! Trina