Sunday, September 19, 2010

New Recipe Night!

Bonus Post!  Had to post the new recipe we tried it was awesome; not to mention pretty!  I'm not kidding, it was pretty!  Take a look!
 This amazing looking dish comes to us courtesy of Diabetic LivingIt is called Crisp Chicken Parmesan and is absolutely WONDERFUL!

Best of all this incredibly filling plate of food is only 239 calories, 44 carbs, and 2 grams of total fat.  It also packs in grams of fiber and 13 grams of protein.  On an exchange diet it counts as 3 (count them 3!) vegetables, 2 starch, and 0.5 lean meat.  How cool is that?!


Olive oil nonstick cooking spray
1/4 cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
1 tablespoon water
1 clove garlic, minced
1 cup bran cereal flakes, crushed (about 1/2 cup crushed)
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning, crushed
1 pound chicken breast tenderloins
4 ounces dried multigrain or whole grain spaghetti
1 cup1-inch pieces eggplant, peeled if desired
1-1/2 cups purchased light tomato-basil pasta sauce
1 cup torn fresh spinach leaves
1/2 cup chopped plum tomatoes
Fresh basil leaves (optional)

1. Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a shallow dish, combine egg, the water, and garlic. In another shallow dish, combine crushed bran flakes, Parmesan cheese, and Italian seasoning. 

2. Dip chicken pieces, one at a time, in egg mixture, turning to coat evenly and allowing excess to drip off. Dip chicken pieces in cereal mixture, turning to coat evenly. Place chicken pieces in a single layer in the prepared baking pan. Coat tops of chicken pieces with nonstick cooking spray. Bake for 15 to 20 minutes or until chicken is no longer pink (170°F). 

3. Meanwhile, cook spaghetti according to package directions; drain and keep warm. Coat an unheated medium saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add eggplant; cook about 5 minutes or until tender, stirring occasionally. Add pasta sauce; heat through. Stir in spinach and tomatoes. 

4. Divide spaghetti among four serving plates. Top with sauce mixture and chicken pieces. If desired, garnish with basil. 

**Eggplant Parmesan: Prepare as above, except substitute eight 1/2-inch-thick slices eggplant* for the chicken. Bake for 15 to 20 minutes or until eggplant is tender and golden brown. (*Test Kitchen Tip: If you are making the Eggplant Parmesan, 1 medium eggplant should be just enough for the eight 1/2-inch-thick slices and the 1 cup pieces for the sauce.)

RECIPE FROM DIABETIC LIVING FALL 2009 OR ONLINE AT:
http://www.diabeticlivingonline.com/recipe/chicken/crisp-chicken-parmesan/

This was one of the best Sunday dinners we have had in a long time.  With the start of school, and band, and everything else that is going on, it was wonderful to sit down tonight as a family and enjoy this delicious meal together.

Try this one, it's a definite do over!

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