Chicken Parmesan was on the brain after seeing it prepared quickly on a segment of the NBC morning TODAY show! So I thought I would prepare it for the other night for dinner for Bill. Instead of serving it over spaghetti, I sauteed some fresh spinach and served it with that! I do have to learn to cook in smaller portions since it’s usually just the two of us, but my office staff was pleased with the fact that I had enough leftovers’ to share for lunch the next day for all of us! (Michelle, Randy, Michele and myself!)
3 Tablespoons Olive Oil
1/2 large Onion
3 Garlic cloves
2 Bay leaf
1 can of diced Tomatoes
1 can of Tomato sauce
1 Tablespoon of Xylitol sweetener (or sugar)
2 Tablespoons of Italian Seasoning
1/2 Cup fresh Basil
1/3 Cup Pesto
Italian seasoned Bread crumbs
Salt & Pepper
1-2 Tablespoons Butter
4 Cups fresh Spinach
Saute the onions, garlic and bay leaf in olive oil over medium heat. Cook while stirring for roughly 5 minutes until fragrant and soft. Add garlic and cook another minute or so.
In a sauce pan, add the onions and about half of the fresh basil to the tomatoes and sauce. Stir until the liquid is cooked down and the sauce becomes thick, about 15 minutes; season with sweetener, Italian seasoning, pesto, salt and pepper. Lower the heat. Cover and keep warm.
Preheat the oven to 450 degree
Prepare the ingredients for the chicken (so you have a little assembly line) and have near your saute pan. Using three dishes, place the flour (seasoned with salt and pepper) furthest to the left. In the next bowl to the right pour in a shallow amount of eggs beaters and beat with a fork until frothy (you can add more if you need it) Furthest on the right, place Italian seasoned bread crumbs.
Place the chicken breasts (I used chicken tenderloins) side by side on a piece of parchment paper leaving half to fold over and cover the chicken so that you can pound them out. Using a rolling-pin, or a flat meat mallet, pound the chicken breasts until they are about 1/2-inch thick.
Heat oil in saute pan over medium-high flame. Using a tongs, lightly dredge both sides of the chicken in the seasoned flour, and then dip them in the egg to coat completely, letting the excess drip off. Last dredge in the bread crumbs. When the oil is hot, add the cutlets a couple at a time into the pan and fry for 3-4 minutes on each side until golden and crusty. Be sure to only turn once.
Place in an oven safe dish, sprinkle with as much Mozzarella cheese as you prefer. Retrieve bay leaf and discard. Ladle the tomato-olive sauce over the chicken.
Sprinkle with the rest of your basil and fresh grated Parmesan. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot over spaghetti or cooked spinach if you are trying to cut back on calories.
To prepare the spinach:
It’s simple! Melt butter in a saute pan over medium-high heat. Add dry, clean fresh spinach. Add salt and pepper. Gently toss spinach and turn until completely wilted. Done!