Chicken Parmesan: Surprisingly Simple

Christina's Note: I always thought Chicken Parmesan was complicated, hard to make, and fully of unhealthy ingredients. Maybe it is, but this recipe is easier than it looks and isn't particularly unhealthy.

The original recipe suggests Muir-Glen crushed tomatoes, which I highly recommend, having tried them myself. I found them in my regular grocery store, in the organic products aisle. The original also calls for pouring Parmesan cheese on top of the mozzarella cheese before baking, but I didn't have any Parmesan the first time I made it, and found it tastes great without it.

Chicken Parmesan

(from SimplyRecipes.com)

INGREDIENTS:

Sauce

• 1 large onion
• 1/4 cup olive oil
• 2 medium garlic cloves, peeled and minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1/8 tsp (or more) of Cayenne pepper or red pepper flakes
• Pinch of sugar

Chicken

• Chicken breast cutlets (1-1/4 to 1-1/2 pounds, approx.)
• Salt
• 2 eggs
• 1 cup Parmesan flavored breadcrumbs
• 1/4 cup olive oil
• 2 T fresh basil leaves, chopped
• 8 ounces mozzarella cheese, sliced

DIRECTIONS

Part 1: Prepare the sauce

1. Chop the onion into chunks. Heat oil in saucepan, add onions, and sauté for 2-3 minutes.
2. Add minced garlic and cook until fragrant, about a minute more.
3. Add tomatoes, oregano, pepper, and sugar.
4. Bring to a simmer, reduce heat to maintain the simmer.
5. Cook uncovered (10-12 minutes) while you prepare the chicken.

Part 2: Prepare the chicken

1. Preheat oven to 400 degrees.
2. Put one chicken breast between two sheets of wax paper or parchment paper. Use a meat pounder to flatten chicken to an even thickness, roughly 1/4-1/2 inch high.
3. Repeat for each chicken breast, and salt.
4. In a shallow bowl, whisk together the eggs. Pour breadcrumbs into a separate shallow bowl.
5. In a large skillet, heat 1/4 cup oil (or less, a tablespoon or two is fine) in medium-high heat.
6. Dredge chicken pieces in egg, then in breadcrumbs and then put into skillet.
7. Turn heat to medium and cook cutlets until they are golden brown and cooked through (around 3-4 minutes per side.)

Part 3: Putting it all together

1. In a 9x13 dish, put enough sauce to cover the bottom.
2. Place the cooked chicken pieces in a single layer in the pan on top of the sauce.
3. Place more sauce on top of the chicken, and sprinkle chopped basil on top.
4. Slice the mozzarella and place on top of chicken.
5. Cook for 10-12 minutes, or until cheese is melted and bubbly.

Garlic Basil Shrimp: Easy, Delicious, Healthy

Christina's Note: I love, love, love this recipe! So easy to make, tastes delicious, and is very satisfying,even without the recommended pasta. This has quickly become my new favorite dinner.

Garlic Basil Shrimp

(From Ellie Krieger, "So Easy")

INGREDIENTS

• 2T olive oil
• 1-1/4 pounds fresh shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/8 tsp red pepper flakes, or Cayenne pepper
• 3/4 cup dry white wine
• 1 1/2 cup grape tomatoes, halved
• 1/4 cup finely chopped basil
• Salt and pepper, to taste
• 3 cups cooked orzo pasta, preferably whole wheat (optional)

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat until hot, but not smoking.
2. Add the shrimp, turning over once until just barely cooked through, about 2 minutes.
3. Transfer with slotted spoon to large bowl.
4. Add garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds.
5. Add the wine and cook over high heat, stirring occasionally, for 3 minutes.
6. Stir in the tomatoes and basil and season the sauce with salt and pepper.
7. Return the shrimp to the pan and cook just until heated through.
8. Serve with the orzo, if desired.

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NUTRITION

Serves 4. Serving Size 1 cup shrimp and 3/4 cup orzo

Per serving:

Calories = 380

Fat = 10

Protein = 35

Carbs = 35

Fiber = 4

Sodium = 490