Thursday, March 6, 2008

A better for you chicken parm/Personal Stuff

Couple personal notes:

1. Josh's dad was a guest on a radio show in Nashville recently (talking about medical issues) and was so popular they have asked him back!! Yayy for the Dr.!

2. I taught the new Turbo Kick (round 32) all the way through for the first time last night and it was awesome! This round is a great cardio workout and everyone seems to love the music and cute moves!

3. Did you watch Project Runway last night? I am addicted to that show! I am so glad Christian won because I think he has the most potential! All three designed awesome collections!

Onto food! Last night I made a better for your version of chicken parm (not fully fried, no egg, no breading) and it turned out great! I think I would have preferred it without the spinach, but my husband really liked the spinach. Instead of using the shredded parm and mozarella they call for in the recipe, I used low sodium provolone slices from the deli. I also did not add the extra salt. Instead of serving this as a sandwich, I served the chicken parm with some whole wheat pasta-delicious!

1/2 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons extra-virgin olive oil, divided
1 6-ounce bags baby spinach
1 cup marinara sauce, preferably low-sodium
1/4 lb provolone sliced thinly
Whole-wheat pasta

Cook pasta as directed on the box.

Combine flour and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.

Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.

Top each piece of chicken with the wilted spinach, marinara sauce and provolone. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes.

Original Recipe link:,,FOOD_30878_100994,00.html

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