Great Parmesan Chicken recipe

I have found a great recipe for Parmesan Chicken!! I love it!! 4 chicken cutlets, pounded to 1/4" thickness 1/4 cup freshly grated parmesan chicken (use the smallest holes on a box grater) 1/4 cup flour 2 egg whites, slightly beaten 1/4 cup chopped fresh chives 2 cups freshly shredded parmesan cheese (use the largest holes on a box grater) 2 Tbs flour In a pie plate combine the 1/4 cup parm  & 1/4 flour - whisk to combine. In another pie plate beat the 2 egg whites & chives. In a third pie plate combine the 2 cups shredded parm with the 2 tbs flour. Salt & pepper chicken then dredge in grated parm mixture then egg whites - let excess whites drip off & then coat in shredded parm. Pat the shredded cheese into the chicken to get a good coating. In a large non-stick sautee pan use 2 tsp of olive oil (or spray pan generously) - heat to shimmer & cook 2 cutlets at a time (don't let them touch or they will stick together) for about 3 minutes each side (use med to med-hi heat so as not to burn the parm coating.). Place on a rack in a sheet pan & keep warm in a 200 degree oven while cooking other 2 cutlets. Be sure to take a paper towel & wipe out the pan before sauteeing the 2nd batch - add 2 more tsp of olive oil & let heat to shimmer before cooking the chicken. Serve with a lemon wedge. I made it tonight with some asparagus. It was great... very tasty!! Enjoy!! Cece

mmm this sounds good.  I am on the pureed stage and I'm going to try it.  Thanks for taking the time to put it on.  Debbi

Thanks Debbi, I hope you enjoy it! I am actually wanting it right now... is that wrong at 6:30am???  Cece

NAW!!!  Tell that to the 3rd shift person not to eat steak at 7 a.m.!  Sounds good anytime. I think I'm going to make it tonight for the fam    Debbi

I wound up having some cottage cheese & fruit... it wasn't the same but it worked for the moment! I just finished beating the daylights out of some chicken cutlets to make a few of my asparagus rolls & I am soaking a few breasts in milk & hot sauce... might make some oven fried chicken breasts tonight!! Good luck with this recipe! That's awfully nice of you to make it for them while you are still on pureed foods!! I guess you could puree it but it wouldn't be the same!! Let me know how your family liked it!! I am making a recipe card for it today to add to my official recipe files!! Cece

I will Cece.  I sure they will like it.  I'm going to eat it too.  First it will go in blender but I'm sure I will still have the flavor.  Got any more recipes?  I will be looking.  Love to collect recipes and try them out.  Thanks Debbi

I sure do!! Here are 2 of my favs that I posted a while back!!  I have the ingredients for both but I think tomorrow I will be making the one with asparagus!!!  I love to cook & am trying to adapt all of my old favorites to make them more WLS friendly... I've come with a few good ones along the way!! Enjoy!! Cece Post Date: 2/29/08 4:21 pm
Last Edit: 2/29/08 4:23 pm
I came up with a great new recipe the other night & wanted to share...
The amounts are for 1 serving just multiply accordingly...

Chicken Breast Cutlet (flatten a little more to ease rolling)
1 slice Smoked Provolone Cheese
1 slice Prosciutto
3 or 4 Asparagus Spears depending on thickness (trim off tough ends) 

Season the chicken on both sides with black pepper, onion & garlic powders & poultry seasoning - all to taste.

Layer the cheese, Prosciutto & asparagus spears on top of chicken & roll it up (it was actually more like folding it in thirds but it worked!) 

Secure with toothpicks (I used 2).

Sautee in pan with about 1/2 tbs of roasted garlic olive oil (that's what I had handy, regular olive oil or even Pam spray would work too). 
Brown all sides then finish cooking in the oven at 350 until the chicken is no longer pink & the asparagus is tender.

I made 3 of these at one time & actually had some leftover asparagus which I threw in the pan with the chicken. The spears turned out wonderful when they were roasted & I had the extra veggies with my dinner!! This is definitely a new staple for me!! I may use it the next time I have company over for dinner!!
Post Date: 3/16/08 2:42 am
Last night I made what I call a Greek Stuffed Chicken Breast - it was really good so I thought I'd share...

(I don't measure anything, sorry but here is what I did for one breast...)

1 Chicken breast pounded thin enough to roll.
Season both sides with salt, pepper, onion powder, garlic powder, poultry seasoning, oregano & thyme.
Layer frozen spinach (squeeze all of the moisture out of it), feta cheese, artichoke hearts (canned & halved) in center of chicken breast.
Roll (or fold) & secure with toothpicks.
Sautee in a small amount of roasted garlic olive oil till brown & then finish in a 350 oven until chicken is cooked.
I squirted a little lemon juice over it when I served it!

I had a few extra breasts & ran out of feta so I used a little smoked provolone & added a few halved kalamata olives in addition to the spinach & artichokes. I haven't tried that one yet but it looked just as good!!