This recipe came from my craving one day for really creamy, yummy parmesan chicken when I was behaving myself and losing weight. I loved it and my craving was satisfied . . . well, it was satisfied after several meals of leftovers!Chicken Parmesan
breasts or thighs, de-boned and split
Coating or Dip
- 1/4 c. Dijon mustard, (I tried the cheap stuff from Wal-mart and it just didn't have the zing as the Grey Poupon, maybe if you used more)
- 1 egg
- 1 c. buttermilk
- 1 t. garlic powder
- 1 t. onion powder
- 2 oz. parmesan cheese (my favorite is the fresh grated with the black label from Costco)
Beat it well and set aside for coating meat.
(this can be multiplied and the extra frozen in one meal portions for later)
Bread Crumbs
Dig up all the old stale bread, crackers, chips you have around. It will all add to the flavor and crunch! Make sure they are very dry, break it up by hand to small enough pieces to fit into the food processor and go to town!
Dip the chicken in the buttermilk mixture, then the bread crumbs. Place on a rack over a shallow pan and bake for about 30 minutes or until done, check the temperature.
Quick ! While that is baking make the Alfredo Sauce and cook your pasta!
Alfredo Sauce
- 1 c. or 8 oz. fat free cream cheese
- 2 oz. parmesan cheese (Same black label from Costco)
- 1 1/2 c. chicken broth
- 1 t. garlic powder
- 1 t. onion powder
- 1 - 3 T. Dijon Mustard
- 1t. basil (optional)
Mix and simmer over medium low heat until nice creamy and
yummy. (Some times I have to add a little cornstarch to thicken it a little).
Prepare your favorite pasta according to pkg. directions.
We usually put the chicken on top of the pasta and pour it over the top . . but funny thing is we didn't this time . . . suit your mood. It is good mind you . . . good!
Ready for the freezer and an easy quick meal later!
The bread crumb mix will actually keep for several months on the shelf. The dip thaws well, but the Alfredo Sauce is not quite as smooth and creamy after thawing.
No comments:
Post a Comment