Pan-Fried Chicken Parm

Friday, June 18, 2010

Pan-Fried Chicken Parm

jesstagirl meets Hungry Girl...a review

Pan-Fried Chicken Parm (5 points if made as directed)

I LOVE Chicken Parmesan and if I wasn't so concerned with eating healthy, I would pick chicken Parmesan any time I dined out at an Italian restaurant. The problem is that it's typically heavily breaded and then covered in delectable, gooey, fatty cheese.

I'm cooking for one these days, because my husband is deployed, so I got this recipe from Hungry Girl's latest book 1-2-3, which is supposedly a collection of easy, delicious, and guilt-free recipes. Ha. I'll be the judge of that!

Prep Time: This only took less than 10 minutes to make! Although I'll admit I used regular breadcrumbs and not Fiber One (I've tried Fiber One as a breading before and I can never have it taste good). All I had to do was pound the chicken—I used a rolling pin—and season my breadcrumbs and tomato sauce. (I also added 2 oz pasta to go along side the chicken.)

Cook Time: Easy peasy! I left the chicken on the skillet for about four minutes on each side and it looked perfectly brown. The only problem was that the chicken wasn't cooked all the way through, so I had to leave it on longer. Next time I'll make sure the chicken is little thinner. I thought I had shredded mozzarella, but I didn't so I used string cheese, which worked just fine.



Time to Eat: DELICIOUS! I can't wait to make this again—I never knew chicken parmigiana could be so easy to make without being terrible for you. I need to figure out the WW points for using real breadcrumbs instead of Fiber One, but I would guess it would only bump it up a point or two, and next time I'm considering adding flax seed to the breadcrumbs for some extra fiber. 

Next up? I'm going to make her "Tremendous Top-shelf Turkey Burger," so stay tuned!