Chicken Parmesan + sides

Ellie Krieger 7.19.2008

This Recipe Serves 4
Ingredients
4 slices whole-wheat bread
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 skinless boneless chicken breast halves, pounded to 1/2 inch thickness
Olive oil cooking spray
1 jar marinara sauce
3/4 cup shredded mozzarella
2 tablespoons shredded parmesan

Preheat the oven to 350 degrees F.

*I do the first step ahead of time and freeze my bread crumbs...
1. Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake, until golden. (Watch carefully! They toast pretty quick)

2. In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. In another bowl, whisk the egg whites and milk together.

4. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

5. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees.

6. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side.

Bake breasts until cooked though and crumbs are browned, about 15 minutes.

Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Soooo yummy! Grant's direct quote..."This is as good as Johnny Carino's." I comment with a "BETTER than!!!" :)

Served with Zucchini Parmesan Crisps (recipe below), a small portion of whole wheat spaghetti, and steamed broccoli. Yum Yum mouth is watering!

Ellie Krieger 7.12.2008

1 zucchini, drizzle of olive oil, sprinkles of parmesan cheese and ground flax seed (Ellie uses bread crumbs), salt & pepper as desired

Preheat the oven to 450 degrees F.

Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

I watch these until they look like they are getting soft. (I don't like mushy veggies) I think I bake them for about 10 minutes where this recipe say 25 minutes.

These are soooo yummy too! I ate a whole one for lunch by myself one day.