Chicken Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crumb Coating for Chicken:4 slices Carb Krunchers low carb plain bread (toasted and processed to crumbs)1 cup romano cheese1 tbsp. italian seasoning1 tbsp. flat leaf parsley1 tbsp. garlic powderChicken:6 boneless, skinless chicken breasts, pounded to 1/4 inch thickness1/2 c. soy flour to dredge3 eggs, beaten4 tbsp. olive oil (to fry)6 slices mozzarella cheeseRed Sauce:1 14 oz. can whole peeled tomatoes2 tbsp. olive oil1 tbsp. italian seasoning1 tsp. crushed red pepper (or to taste)1 tbsp. salt1 tsp. black pepper2 cloves crushed garlic1/2 c. chopped onions1 tbsp. red wine1 tbsp. fresh basil (or to taste)
For crumbs: Toast low carb bread and process to crumbs. Add romano cheese and other ingredients to processor and pulse until mixed.
For Red Sauce: Heat olive oil in a pan over medium heat. Add italian seasoning, crushed red pepper, salt and pepper. Add garlic and chopped onions and cook until soft. You may wish to add the garlic after the onions have already been somewhat cooked to avoid a bitter flavor. Add the tomatoes, red wine and basil and simmer. Puree the sauce with a stick blender. Bring sauce to a boil and then turn heat to low and simmer for 45 minutes. Note that this amount of time is unnecessary for a weeknight dinner- we let simmer for 20 minutes and all was fine.
Chicken Preparation:
Pound chicken breasts to 1/4 inch thickness. Dredge chicken in soy flour. Dip in beaten eggs and then coat with breadcrumbs. Be sure to pat the breadcrumbs on the entire piece of chicken. Heat seasoned cast iron skillet over medium heat and add enough oil to cover the bottom of the pan 1/4 inch. Fry the chicken in oil until golden brown on each side (approx. 4-5 minutes).
Assemble Parmigiana:
Layer chicken pieces in a pyrex casserole large enough to avoid overlapping. Ladle on sauce to cover all chicken. Layer each piece of chicken with a slice of cheese. Place in oven and bake for approximately 10-15 minutes. Following the baking, you may wish to turn the broiler on the get the cheese bubly and brown.
Number of Servings: 6
Recipe submitted by SparkPeople user ARTEMISINKED.
For Red Sauce: Heat olive oil in a pan over medium heat. Add italian seasoning, crushed red pepper, salt and pepper. Add garlic and chopped onions and cook until soft. You may wish to add the garlic after the onions have already been somewhat cooked to avoid a bitter flavor. Add the tomatoes, red wine and basil and simmer. Puree the sauce with a stick blender. Bring sauce to a boil and then turn heat to low and simmer for 45 minutes. Note that this amount of time is unnecessary for a weeknight dinner- we let simmer for 20 minutes and all was fine.
Chicken Preparation:
Pound chicken breasts to 1/4 inch thickness. Dredge chicken in soy flour. Dip in beaten eggs and then coat with breadcrumbs. Be sure to pat the breadcrumbs on the entire piece of chicken. Heat seasoned cast iron skillet over medium heat and add enough oil to cover the bottom of the pan 1/4 inch. Fry the chicken in oil until golden brown on each side (approx. 4-5 minutes).
Assemble Parmigiana:
Layer chicken pieces in a pyrex casserole large enough to avoid overlapping. Ladle on sauce to cover all chicken. Layer each piece of chicken with a slice of cheese. Place in oven and bake for approximately 10-15 minutes. Following the baking, you may wish to turn the broiler on the get the cheese bubly and brown.
Number of Servings: 6
Recipe submitted by SparkPeople user ARTEMISINKED.
Nutritional Info Amount Per Serving
- Calories: 647.5
- Total Fat: 31.1 g
- Cholesterol: 278.7 mg
- Sodium: 715.6 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 4.0 g
- Protein: 75.2 g
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