PREPARATION: 45 minutes – makes 6 servings
EQUIPMENT: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, 2-quart stainless Mixing Bowl
- 6 boneless skinless chicken breasts
- ½ cup Italian dressing (see homemade recipe at Salads)
- ¼ cup Italian breadcrumbs
- ½ cup Parmesan cheese, grated #1 blade
- 3 tablespoons fresh parsley, chopped.
- ¼ teaspoon black pepper, freshly grated
Preheat the Large Skillet over medium or medium-high heat to 375ᵒF. Evaluate the searing temperature with a few water droplets. If the droplets bead up and dance across the surface, the pan is hot enough to brown the chicken and seal in the juices. Place the chicken in the pan; it will stick at first while browning. Cover the pan and open the vent. When the chicken loosens, for about 8 to 10 minutes, turn it to the other side to brown. About 4-5 minutes.
While the chicken is cooking, in the mixing bowl, combine dry ingredients, and set aside.
Last step. Brush each chicken breast (one at a time) with salad dressing, using a fork place the chicken breast side down in the breadcrumb mixture. Return the chicken to the pan with the breaded side up, cover, open the vent, reduce to low heat 180ᵒF to 200ᵒF, and bake on top of the stove for 5 to seven minutes to melt the cheese. Remove the chicken breasts from the skillet and place on a platter to rest.
Serve the chicken sliced with salad or waterless cooked vegetables.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 384; Fat Grams 11; Carbohydrate Grams 11; Protein Grams 57; Cholesterol mg 152; Sodium mg 503.
THE POINT SYSTEM: Calorie Points 5; Protein Points 7; Fat Grams 11; Sodium Points 22; Fiber Points 0; Carbohydrate Points 1; Cholesterol Points 15.