Category

Main Dishes

Category

The Best Chicken Parmesan recipe, made a bit healthier! baked, not fried yet the chicken is so juicy and full of flavor

INGREDIENTS

4 chicken breasts, sliced in half to make 8

3/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 tbsp butter, melted

3/4 cup reduced fat mozzarella cheese

1 cup marinara or Filetto di Pomodoro

cooking spray

INSTRUCTIONS

Preheat the oven to 450°F.

Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl.

Melt the butter in another bowl.

Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.

Place on a baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 25 minutes.

Remove from the oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake for 5 more minutes or until the cheese is melted.

A plain, but very tasty recipe for Cilantro Mint Chutney. It’s something that can be whipped up in a blender in just a few minutes, and can be used on so many items to give your dishes a touch of flavor that will take them from ordinary to FANTASTIC!  A perfect recipe to add to your arsenal! It’s made with fresh cilantro, mint, ginger, jalapeno, garlic, lemon juice and a variety of yogurt (or coconut yogurt) for a hint of creaminess. Feel free to add freshly ground coconut and pre-cooked coconut. Making the mint chutney coriander 1. Measure and have all the ingredients ready to make the chutney. 2. Rinse 1 cup of coriander leaves and 1 cup of mint leaves in water. They may even be rinsed in a colander or strainer. 3. Connect the rinsed coriander leaves and mint leaves to a refrigerator or blender. 4. Then add 1 to 2 chopped green chilies and 1⁄2 inch of chopped ginger. 5. Add 1 teaspoon cumin powder (optional), 1 to 2 tablespoons of lemon juice (optional) and salt as needed. Add 3 to 4 tablespoons of water or add as needed. 7. Grind all of the above ingredients to a smooth paste. Add less water to a thicker chutney. 8. Hold the mint coriander chutney in the refrigerator in an airtight jar. Chutney remains in the refrigerator for 3 to 4 days.