Chicken Parmigiana
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 766.8
- Total Fat: 31.1 g
- Cholesterol: 260.1 mg
- Sodium: 995.9 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 2.9 g
- Protein: 77.7 g
View full nutritional breakdown of Chicken Parmigiana calories by ingredient
Introduction
From Rachael Ray's Big Orange Book. (or lovingly referred as BOB) made a little more healthy .(still a splurge) I used parmesan cheese instead of parmigiana reggiano because I can't find it around here.A great dish I've made twice this week. From Rachael Ray's Big Orange Book. (or lovingly referred as BOB) made a little more healthy .(still a splurge) I used parmesan cheese instead of parmigiana reggiano because I can't find it around here.
A great dish I've made twice this week.
Number of Servings: 4
Ingredients
-
1 cup all- purpose wheat flour
2 eggs, lightly beaten
1/2 cup grated Parmesan or Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley.
4 tbsp extra olive oil (or more if needed)
4 chicken breasts bone and skin removed
Salt and pepper
4 garlic cloves, finely chopped.
1 teaspoon crushed red pepper flakes
1 small yellow onion, finely chopped
1 teaspoon dried oregano
4 roasted tomatoes (chopped or diced)
1/2 cup chopped fresh basil (plus additional for garnish)
1 cup part skim or fat free mozzarella cheese. (part skim used in nutritional info)
Directions
Before starting roast 4 ripe red tomatoes (drizzled in olive oil) in the oven until soft and browned. (about 10 minutes)
Set up three dishes on your countertop: one with the flour, one with the eggs, and a third with the bread crumbs, half the grated parm, and the parsley combined.
Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium- high heat. While the pan is heating up, season the chicken cutlets with salt and pepper (optional) and coat each one in the flour, then in the egg, and lastly in the cheesy bread crumbs.
Once the oil is hot, cook 2 of the chicken cutlets until they are golden brown and cooked through, 3 to 5 minutes on each side, depending how thick they are. Transfer the cooked cutlets to a paper- towel- lined plate and repeat with the remaining 2 cutlets, adding more oil to the pan if needed.
While the chicken is cooking, place a medium pot on the stove over medium heat. Add a tbsp of olive oil. Add the garlic, red pepper flakes chopped onion, oregano, salt and pepper. Cook for 7 to 8 minutes, stirring often, until the veggies have softened. Add the tomatoes you roasted (chopped ) and heat them through the veggies, about 2 minutes. Remove the pot from the heat and stir in the basil. Add black pepper.
Spread a layer of the sauce in a casserole dish. Layer the chicken on top and cover with the remaining sauce. Sprinkle with the remaining grated Parmesan and the mozzarella. Brown the cassarole under the broiler until the cheese has melted and is light golden brown, about 3 minutes.
Garnish with additional basil and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KAYLAHACKWORTH.
Set up three dishes on your countertop: one with the flour, one with the eggs, and a third with the bread crumbs, half the grated parm, and the parsley combined.
Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium- high heat. While the pan is heating up, season the chicken cutlets with salt and pepper (optional) and coat each one in the flour, then in the egg, and lastly in the cheesy bread crumbs.
Once the oil is hot, cook 2 of the chicken cutlets until they are golden brown and cooked through, 3 to 5 minutes on each side, depending how thick they are. Transfer the cooked cutlets to a paper- towel- lined plate and repeat with the remaining 2 cutlets, adding more oil to the pan if needed.
While the chicken is cooking, place a medium pot on the stove over medium heat. Add a tbsp of olive oil. Add the garlic, red pepper flakes chopped onion, oregano, salt and pepper. Cook for 7 to 8 minutes, stirring often, until the veggies have softened. Add the tomatoes you roasted (chopped ) and heat them through the veggies, about 2 minutes. Remove the pot from the heat and stir in the basil. Add black pepper.
Spread a layer of the sauce in a casserole dish. Layer the chicken on top and cover with the remaining sauce. Sprinkle with the remaining grated Parmesan and the mozzarella. Brown the cassarole under the broiler until the cheese has melted and is light golden brown, about 3 minutes.
Garnish with additional basil and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KAYLAHACKWORTH.