Chicken Parmesan and Day 4

Four days of healthier eating, my longest stretch in awhile.  Even though I was the only one home for dinner last night, I decided to make the chicken parmesan.   I already made the sauce and the chicken was already thawed, so I figured I might as well.  Mmmmmmm, it was well worth the effort.  One of my favorite dishes.  I kept some aside for my love to eat when he got home later and dropped the rest off at my parent's house.
BREAKFAST:  Chobani pineapple yogurt with fresh blackberries, raspberries, strawberries and pineapple.
LUNCH:  Sweet potato fries and two chicken and fruit salad roll-ups.
DINNER:  Chicken parmesan (1.5 cups spaghetti, 3/4 cup sauce, 3 oz chicken breast, 1/2 slice swiss cheese.)
SNACK:  Air-popped corn with 1 T butter.



Homemade Pasta Sauce (adapted from Cooking Light Recipe with my personal changes to suit my tastes.)

• 1 teaspoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoon sugar
• 1/2 teaspoon dried basil
• 1 small can tomato paste
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 28 oz can crushed tomatoes
  
  
• 2 tsp dried parsley

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in balsamic and next 6 ingredients (balsamic through tomatoes), and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes, (but I always end up cooking it for an hour or two. Stir in parsley.

Chicken Parmesan Cooking Light September 1998

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/2 cup seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried Italian seasoning
• 1/8 teaspoon black pepper
• 1/3 cup all-purpose flour
• 2 large egg whites, lightly beaten2 teaspoons olive oil
• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 3 cups tomato sauce
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip in egg whites; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done.
Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Ultimate Quick-and-Easy Pasta Sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese.
Preheat broiler. Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil sprigs, if desired.