Skinny Chicken Parmesan
Saturday, February 4th, 2012I found this recipe for Skinny Chicken Parmesan from Feeding My Temple on pinterest a while back. It annoys me when I see “skinny” in the title of recipes, but it’s a fast way to know that somebody’s made an attempt at making a healthy dish.
As per usual, I made some modifications.
The recipe is simple: Bread your meat, pour sauce over it, top with cheese and bake. And for you people counting points, it’s 7 points + per serving — her recipe makes 8 servings.
Since I can’t eat gluten, I used our trusty food processor to crush up some corn flakes and rice krispies to use instead of bread crumbs.
Also, I don’t use fat free cheese. When they make fat free and reduced fat things, they add filler. Usually filler is something you don’t want to eat. Unless there is a MAJOR difference in fat or calories, I always choose the real deal.
I also recommend buying the bricks of cheese and making your own shredded cheese. Why? Two reasons: It’s cheaper and there’s less preservatives and salt in it that way. When they prepackage shredded cheese, all sorts of junk goes into the cheese to keep it from clumping together or drying out.
Okay, now that I’ve preached to you about the dangers of reduced fat, fat free and fake stuff, I’ll share a secret with you. The real reason we shred our own cheese (well Mark’s real reason anyway): We add a clove of garlic to it. Adding a clove to the cheese while shredding it pretty much infuses the cheese with the garlic.
He might kick my butt for sharing this secret … he seems to think it was HIS idea. But I bet there are other garlic lovers out there who’ve been doing this or something similar for years.
Ah, yes. Garlic cheese.
Bread your meat … put it in the oven with some sauce and cheese over it, and bake.
YUM.
