For The Health Of It Chicken Parmesan Food

HEALTHY CHICKEN PARMESAN

Steps:

• Preheat oven to 400° F.
• Place almond meal, paprika, cayenne, garlic, sea salt and black pepper in a small bowl. Stir to combine.
• Crack egg into another shallow bowl and whisk.
• Dredge each chicken breast in the egg bowl, wipe off any excess and then dip into the almond meal mixture. Roll until each chicken breast is covered completely. Place the coated chicken on a baking pan lined with parchment paper or on a wire rack that fits on a baking sheet. The wire rack will make for a crispier texture. Bake for 25-30 minutes, flipping the chicken once at the 15-minute mark. When done, the chicken will be golden brown and completely cooked through.
• Once cooked through, top each chicken breast with 2-3 Tablespoons of marinara and 2 teaspoons of parmesan cheese. Return chicken to oven and bake 5-10 minutes, until crust is golden brown and cheese is melted and bubbly.
• Serve with roasted broccoli or another green veggie.

HEALTHY BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 450 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Cut each chicken breast in half lengthwise. You should end up with 8 thin chicken cutlets that do not require pounding.
• In a large shallow bowl, combine almond flour, Parmesan cheese, oregano, garlic powder, salt and pepper. Stir with a fork.
• Dip each cutlet into breading on both sides by pressing on it and repeating one more time (so breading sticks better). Place on a baking sheet. Spray with cooking spray and bake for 25 minutes. Then broil at 500 degrees F until golden brown, about 5 minutes.
• Remove from the oven, top each cutlet with 2 tbsp marinara sauce and sprinkle with 2 tbsp cheese. Bake for another 5 minutes or until cheese has melted at 450 degrees F. I also like to spread more marinara sauce in a baking dish, transfer cutlets on top, bake and serve like that. Looks impressive.
• Serve over whole wheat spaghetti, fettuccine or zucchini noodles. Chicken parmesan also goes well with lettuce salad.

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

CHICKEN PARMESAN

Steps:

• Preheat the oven to 500 degrees F.
• Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
• Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
• In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CHICKEN PARMESAN

Steps:

• Pound chicken to flatten.
• Salt and pepper to taste.
• Dip chicken in egg; then in bread crumbs.
• Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
• Remove from skillet.
• To skillet add spaghetti sauce.
• Heat thoroughly.
• Add chicken.
• Place slices of mozzarella on top of chicken.
• Sprinkle with parmesan.
• Cover and cook until cheese is melted.
• Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.

FOR THE "HEALTH OF IT" CHICKEN PARMESAN

Steps:

• slice chicken as thin as possible so you do not have to pound it out with a mallet. OR pound out small medallions of chicken with a mallet.
• create a coating with the dry ingredients. place on a plate.
• beat the egg and place in a bowl.
• coat pieces of chicken with the flour mixture.
• dip in egg, then repeat in the flour mixture.
• heat olive oil in saute pan just before smoking point.
• place chicken in pan and saute for about 2-4 minutes on each size depending on the thickness.
• Deglaze with the juice of the fresh lemon.
• add spinach leaves and about 1 tablespoon or so of water.
• serve over brown rice or whole wheat pasta.
• place starch in middle of plate. arrange chicken by overlapping pieces at the 6:00 position. place wilted spinach in the middle.
• pour juices over chicken and pasta.
• garnish with chopped scallions.