151713 for the health chicken parmesan Recipes

chicken breasts, eggs, breadcrumbs, dry parmesan cheese, tomato sauce, fresh parmesan cheese, olive oil, pasta (lingini)

chicken breasts, caesar salad dressing (enough to coat chicken), parmesan cheese (enough to coat), breadcrumbs (enough to coat)

chicken breast, pasta sauce, part-skim mozzarella cheese, shredded, olive oil, parmesan cheese, grated, angel hair pasta, fresh mushrooms, sliced, egg white, bread crumbs, garlic, minced, oregano, basil

chicken breast, skinless, boneless, breadcrumbs, parmesan cheese, grated, black pepper, flour, egg whites , large, olive oil

chicken breast, boneless and skinless, butter, egg, bread crumbs, parmesan cheese, mozzarella cheese, shredded, tomato sauce, noodles, dry

chicken breasts, flour, italian seasoned bread crumbs, eggs, salt and pepper (to taste), spaghetti sauce, parmesan cheese, cheddar cheese

chicken breasts, fresh rosemary, extra virgin olive oil, balsamic vinegar, worcestershire sauce, garlic cloves, pressed, shallots, finely diced, extra virgin olive oil, roma tomatoes, diced, tomato paste, fresh basil, diced, kosher salt, butter, fresh grated parmesan cheese, thyme, mozzarella cheese, grated, linguine

chicken fillets, breadcrumbs, parmesan cheese, grated, parsley, chopped, bacon, chopped, butter, garlic cloves, crushed, worcestershire sauce, dry mustard, oil, white vinegar, garlic clove, crushed, fresh basil leaf, chopped, cream, egg yolk, salt & pepper

chicken breasts, salt, lemon pepper, garlic powder, grated parmesan cheese, dried parsley, paprika, breadcrumbs, classico alfredo with sun dried tomatoes, fresh parsley

chicken breasts, breadcrumbs, chopped fresh basil, chopped fresh parsley, shredded parmesan cheese, eggs, milk, marinara sauce, shredded mozzarella cheese, canola oil

chicken breast halves, cream cheese, frozen broccoli stems, parmesan cheese, salt, garlic powder, milk

boneless skinless chicken breasts, oat bran flour, kosher salt, granulated garlic, ground black pepper, egg, beaten, parsley, chopped, parmesan cheese, olive oil, lemon , juice of, spinach leaves, scallions, chopped

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chicken breasts , cut into strips, melted butter, dry breadcrumbs, grated low-fat parmesan cheese, salt and pepper, low-fat milk, butter, vermicelli, lemon juice, grated low-fat parmesan cheese, fresh parsley

chicken breast, skinless, boneless, bread crumbs, pasta sauce, mushrooms, mozzarella, provolone, parmesan

chicken breasts, thawed, breadcrumbs, italian or 1 cup panko breadcrumbs, pasta sauce, milk, parmesan cheese, grated

chicken breasts, flour, italian breadcrumbs, eggs, beaten, marinara sauce, half-and-half, romano cheese, parmesan cheese, mozzarella cheese, oil

chicken tenders, extra virgin olive oil, buttermilk, garlic, minced, salt, balsamic vinegar, parmesan cheese, fresh, italian seasoned breadcrumbs