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The Almost-Parmigiana

One of Billy's and my favorite dishes is chicken parmigiana. Of course, the authentic version requires frying, and with my desire to live a healthier lifestyle, that just doesn't fit.

I have been trying to implement healthier recipes and better eating into both my, and Billy's lives, and of course the new year hitting really sent me into healthy mode. Billy isn't really a huge fan of vegetables or making the healthiest choices food wise {give this guy a cheeseburger}, but he took to my new lifestyle changes with the best attitude. He complimented my grilled chicken, ate the salads and grilled veggies I put in front of him, and hasn't once complained. To show my gratitude and appreciation for his compliance with my forced changes, I made my almost-parmigiana last Thursday, complete with whole wheat fettuccine and asparagus. I actually cleaned off and set the table with candles and all.  He walked in the door from work, blinked, and asked what he had done wrong, then asked if I had done something wrong! We both really enjoyed our little dinner date and felt like we were indulging, but without the fried food!

Adrian's Almost-Chicken Parmigiana (with pasta and asparagus)
2 boneless skinless chicken breasts, pounded flat (about 1 inch thickness)
Few shakes garlic salt (or garlic powder and salt)
Few shakes ground black pepper
1/4 cup flour
2 egg whites, beaten
1/4-1/2 cup Italian style breadcrumbs
2 tbs Parmesan cheese
For pasta:
4 ounces whole wheat fettuccine pasta (I weigh the dry pasta so I don't use too much)
1 cup pasta sauce of your choice (I went with 1/2 cup of Alfredo for Billy and 1/2 cup of a four cheese rosa sauce for myself)
For asparagus:
12 asparagus spears
1 tbs extra virgin olive oil
1 tbs balsamic vinegar
pinch of ground black pepper

Preheat oven to 350 degrees. Line a baking sheet with foil, and spray with PAM (easier clean up this way). Use 3 shallow bowls to hold your flour, egg whites, and breadcrumbs, separately.  Season chicken with garlic salt and pepper, dredge both sides in flour, egg, and then breadcrumbs. Place chicken on baking sheet and bake for 30 minutes or until center is white and juice is clear.

While chicken is cooking, boil a pot of salted water and cook whole wheat fettuccine, drain and set aside. Warm up pasta sauce of your choice, in a small bowl combine half the pasta with sauce and plate, repeat for other half of pasta on separate plate if using two different sauces.

Wash asparagus spears and snap off the tough ends. Lay them out in a baking dish, drizzle with olive oil and balsamic, sprinkle with pepper. Put in oven the last 10 minutes chicken is baking. Once chicken is done, sprinkle with Parmesan cheese and serve.

I added salad and had Arancini organic blood orange soda, since we don't do wine, which made it seem fancier somehow. Good news, the chicken is only 321 calories, so you can enjoy it knowing you are doing your body good! If you want to reduce calories and carbs further, I suggest skipping the flour in the dredging process and just using egg whites and breadcrumbs, saves your 55 calories per chicken breast!

Voila! Yummy dinner for you and a loved one.

1 comment

  1. chicken cacciatore is also a good compromise! yum, now I'm hungry.


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