Chicken Parmesan

Chicken Parmesan

Ingredients:
 4 slices 100% whole-wheat bread
 1 teaspoon dried oregano
 1/2 teaspoon garlic powder
 4 teaspoons paprika
 1/2 teaspoon salt
 1/2 teaspoon black pepper
 2 eggs
 1/2 cup skim milk
 1/2 cup whole wheat pastry flour
 4 boneless skinless chicken breasts (butterflied)
 Extra Virgin Olive oil
 1 jar marinara sauce (about 3 1/2 cups)
 3/4 cup shredded part-skim mozzarella cheese
 2 tablespoons shredded parmesan


Preparation:
Preheat the oven to 350 degrees F.
Place the bread in the bowl of a food processor and process until fine crumbs are formed. Put the
crumbs on a baking sheet and bake for 12 minutes, until golden.
In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4
teaspoon pepper. In another bowl, whisk the eggs and milk together. In a third bowl stir together the
flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1
piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish coated with oil.
Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce,
mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Spinach and Mushroom Stuffed Chicken Breasts

Spinach and Mushroom Stuffed Chicken Breasts 


Ingredients
 4 boneless, skinless chicken breasts,
 Large plastic food storage bags or waxed paper
 1 package, 10 ounces, frozen chopped spinach
 2 tablespoons pasture butter
 12 small mushroom caps
 2 cloves garlic, cracked
 1 small shallot, quartered
 Salt and freshly ground black pepper
 1 cup lowfat ricotta cheese
 1/2 cup grated parmesan cheese
 1/2 teaspoon fresh grated or ground nutmeg
 Toothpicks
 2 tablespoons extra-virgin olive oil

Sauce:
 2 tablespoons pasture butter
 2 tablespoons whole wheat pastry flour
 1/2 cup white wine
 1 cup low-sodium chicken broth

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the
chicken from the center of the bag outward using a heavy-bottomed skillet or mallet.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and
wring it out until very dry. Transfer to a medium-mixing bowl.
Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and
shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the
food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed
mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine
the stuffing. Return your skillet to the stove over medium high heat.
Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with
toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all
sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove
breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce
another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to
serve. Remove toothpicks. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls
of the sauce.
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Saucy Salsa Chicken

Saucy Salsa Chicken

Ingredients:
 6 boneless, skinless chicken breasts
2 cups salsa
1/3 cup Organic Sucanat
2 Tbsp. honey dijon mustard
1 tbsp RAW honey

Preparation:
Preheat oven to 350 degrees F. Combine all ingredients and place in baking dish. Marinate for a couple
of hours. Bake at 350 degrees F. for 40-45 minutes until chicken is thoroughly cooked. 6 servings
Serve with brown rice
Parmesan-Crusted Chicken Breasts

Ingredients: 
 3/4 cup finely chopped fresh Italian parsley (or 1/4 cup dried parsley flakes)
 2/3 cup whole wheat breadcrumbs (pulsate 100% whole wheat bread slices)
 1/2 cup shredded Parmesan cheese
 1/2 teaspoon ground pepper
 1 tablespoon lemon zest
 4 skinless and boneless chicken breasts
 Extra-virgin olive oil

Preparation:
Preheat oven to 450 degrees.
Cover a 9 x 13-inch baking pan with foil; coat the foil with the oil. Add parsley, breadcrumbs,
parmesan, pepper, and lemon zest to medium bowl and blend well. Press both sides of each chicken
breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly
with oil. Bake until the chicken is completely cooked through, and the tops and bottoms are lightly
browned (about 25 minutes)

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Chicken Parmesan Meatball Subs

 Chicken Parmesan Meatball Subs
Ingredients:
 1 1/2 pounds ground lean chicken
 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
 1 large egg
 1 cup grated Parmesan Cheese
 1/2 cup whole wheat bread crumbs (pulsate 2 slices of 100% whole wheat bread) with Italian

seasoning 
 Handful of chopped parsley leaves
 3 tablespoons extra-virgin olive oil,
 Canned or homemade tomato basil spaghetti sauce
 4 (6 to 8-inch) crusty whole wheat sub rolls
 1 1/2 cups shredded provolone

Preparation:
Preheat oven to 425 degrees F.
Place ground chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese,
bread crumbs, parsley, and extra-virgin olive oil to the bowl. Mix the chicken and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Bake the meatballs 15
minutes until golden and firm. Once the meatballs come out switch the broiler on. Remove the meat
from oven and loosen with a thin spatula. Turn meat balls in tomato sauce. Cut sub rolls making the
bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler.
Fill the bottoms of the breads with flattened balls and extra sauce. Combine the provolone and
remaining Parmesan. Cover the subs with cheese and return to broiler to melt the cheese until golden.
Garlic Pesto Stuffed Chicken

Ingredients:
 4 boneless, skinless chicken breasts
 4 cubes of light laughing cow cheese (garlic and herb flavor)
 Garlic Pesto
 Salt and freshly ground black pepper
 Olive Oil cooking spray
Preparation:
Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F. Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken
breast, cutting through the middle to form a pocket and being careful not to cut through the outside of

the chicken breast. Fill each of the pockets with 2  tablespoons of the Garlic Pesto and cube of the
laughing cow cheese. Press the cut ends together, and season the chicken breasts with salt and pepper.
Drizzle some extra-virgin olive oil on the hot griddle and add the chicken breasts. Let the meat cook
undisturbed for a few minutes. Sear to a golden brown and turn the breasts over and cook on the other
side until golden brown. Place the pan in the oven and allow the chicken to sizzle for another 5 to 7
minutes, or until the breasts are cooked through. Remove from the pan and top with drizzle of pesto.

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