Healthy: Chicken Parmigiana 2, EatingWell’s Died-and-Went-to-Heaven Chocolate Cake
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Tomorrow is Valentine’s Day and we are having Chicken Parmigiana for dinner. My men all love pasta dishes so I figured this would be a nice dinner. You serve it with pasta. Then I’m going to make this Chocolate Cake (that is diabetic friendly) for dessert.
Chicken Parmigiana 2
6 boneless chicken breasts
Salt & Pepper
Italian style bread crumbs (or plain seasoned as desired)
3 large eggs
2 jars mushroom & garlic spaghetti sauce or homemade of choice with mushrooms added
6 pieces mozzarella cheese (from deli), sliced about 1/8-inch thick, or about 12 oz shredded
Grated Parmesan cheese
*Preheat oven to 425*.
*Clean and trim chicken breasts.
*Season each chicken breast with salt, pepper and garlic powder.
*On a plate, pour enough bread crumbs to coat the chicken.
*In a bowl, break 3 eggs and beat.
*Run each piece of chicken individually through the eggwash, coat completely with the bread crumbs and place on a separate plate.
*Heat some olive oil in a large nonstick pan.
*Place the chicken in the pan and cook only until both sides of the chicken are browned.
*Remove the chicken and let drain on a paper towel.
*Spread some sauce thinly on the bottom of a large Pyrex casserole dish.
*Place the chicken in the casserole and put into 425 degree oven & cook for 15 min or until almost cooked through.
*While chicken is cooking, place a large pot of water on stove and let come to a rolling boil.
*Salt the water until it tastes like “the sea.”
*Place spaghetti in boiling water, reduce heat to a simmer and stir.
*Cook pasta until done, then drain.
*Take chicken out of the oven and spoon sauce over each piece of chicken.
*Cover each piece of chicken with cheese.
*Place chicken back into oven and heat until cheese is melted.
*In a saucepan, heat the remainder of the sauce.
*Take chicken out of oven and plate.
*Remove spaghetti from colander, plate and spoon sauce over the top.
*Grate Parmesan cheese over the top to taste.
EatingWell’s Died-and-Went-to-Heaven Chocolate Cake
From EatingWell: March/April 1995 16 Servings
1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoon pure vanilla extract
1 cup hot strong black coffee
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk, or low-fat milk
Preheat oven to 350F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.) Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely. To make icing: In a small bowl, whisk together confectioners’ sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.
Per serving : 222 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 27 mg Cholesterol; 44 g Carbohydrates; 3 g Protein; 2 g Fiber; 340 mg Sodium; 142 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 other carbohydrate, 1 fat
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