Evening Parmesan Chicken Variation
Time: 45 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, 2-quart stainless Mixing Bowl
- 6 chicken breast halves, skinned
- ¼ cup Italian Bread crumbs
- ½ cup Parmesan cheese, grated #1 blade
- 3 tablespoons fresh parsley, chopped
- ¼ teaspoon black pepper, freshly grated
- ½ cup (120 ml) Italian dressing (see homemade recipe at Salads)
Preheat the Large Skillet over medium or medium-high heat, about 3 minutes. Test the surface 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 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, about 5-7 minutes, turn it to brown on the other side. About 4-5 minutes. Test for doneness, remove chicken to serving platter.
In 2-quart Mixing Bowl, combine dry ingredients, and set aside. Brush chicken with salad dressing, then roll in bread crumb mixture. Return chick to pan, cover, open the vent, reduce to low-heat and bake on top of the stove for w0-25 minutes.
Serve with sliced, waterless cooked, yellow squash and zucchini.
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.