Skillet Chicken Parmesan by Cook's Country TV show
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 245.5
- Total Fat: 14.2 g
- Cholesterol: 41.6 mg
- Sodium: 414.9 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.6 g
- Protein: 17.9 g
View full nutritional breakdown of Skillet Chicken Parmesan by Cook's Country TV show calories by ingredient
Introduction
Skillet Chicken ParmesanAdapted from Cook’s Country
Quick and Delicious, with out all the carbs of traditional breaded chicken parm.
Serves 8 (although they state serving 4-6 I did this calorie count as 8 servings or one cutlet per person)
*Note: this requires a very large skillet with tightly fitting lid. Skillet Chicken Parmesan
Adapted from Cook’s Country
Quick and Delicious, with out all the carbs of traditional breaded chicken parm.
Serves 8 (although they state serving 4-6 I did this calorie count as 8 servings or one cutlet per person)
*Note: this requires a very large skillet with tightly fitting lid.
Number of Servings: 8
Ingredients
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Ingredients:
For the bread crumbs:
2 slices of whole wheat bread (made into crumbs)
1 tbs olive oil
1 tbsp basil
1/2 cup grated smoked mozzarella
1/2 cup grated fontina cheese
1/2 cup fresh grated parmesan
For the sauce:
2 cloves garlic, minced
28 oz canned crushed tomatoes
1 tbsp basil
For the chicken:
3 olive oil
4 chicken breast halves (about 1.5 lbs), each sliced in half to make thin cutlets
1/2 cup flour
Salt and pepper
Directions
Toast the bread crumbs in a skillet over medium high heat, stirring constantly. About five minutes. When golden brown set aside until cooled then toss with 1 tbsp olive oil, cheeses and basil. Save for the topping.
Combine sauce ingredients in bowl and set aside.
Heat 2 tbsp olive oil oil over medium high heat in large skillet. Salt and pepper chicken and dredge in flour. Brown four pieces at a time (so as not to crowd skillet) about 2-3 minutes each side. Remove to plate.
Reduce heat to medium and add tomato sauce, scraping bottom of the skillet. Add minced garlic and 1 tbsp basil cook for 5 minutes. Add chicken back in, including any juices that may have accumulated, nestling in to sauce. Top each piece with handful of bread/cheese mixture. Put in oven on broil and keep an eye on it, you want the cheese to melt and bubble. Serve with whole wheat pasta (not included in calorie count)
- 6
Combine sauce ingredients in bowl and set aside.
Heat 2 tbsp olive oil oil over medium high heat in large skillet. Salt and pepper chicken and dredge in flour. Brown four pieces at a time (so as not to crowd skillet) about 2-3 minutes each side. Remove to plate.
Reduce heat to medium and add tomato sauce, scraping bottom of the skillet. Add minced garlic and 1 tbsp basil cook for 5 minutes. Add chicken back in, including any juices that may have accumulated, nestling in to sauce. Top each piece with handful of bread/cheese mixture. Put in oven on broil and keep an eye on it, you want the cheese to melt and bubble. Serve with whole wheat pasta (not included in calorie count)
- 6