Thursday, February 7, 2013
A Non-Traditional Chicken Parm
With the big blizzard coming our way tomorrow, we'll no doubt be inside, keeping warm and cozy. And it's a perfect opportunity to cook up something hearty and delicious, such as this different take on chicken parm. I made this a few weeks ago when I had a huge amount of leftover zucchini, and decided to add it to this simple chicken dish. It worked out well and provided something earthier but still low carb. Coupling it with a simple arugula salad with slivers of grapefruit, it filled up our bellies but still left us feeling light and energized.
Fooditka's Non-Traditional Chicken Parm (serves 2)
2 large zucchini (green or yellow), cut into large circles, 1/4 inch thick
2-3 medium tomatoes, sliced into circles
2-3 pieces of chicken cutlets
Pre-made marinara sauce
1 cup, shredded mozzarella cheese
Salt and pepper to taste
2 large handfuls of arugula
1 large grapefruit, cut into segments
Olive oil or vinegar
Preheat oven to 375 degrees.
Season chicken with salt and pepper and then grill on an oiled grill pan until cooked through (4-5 minutes on each side). In the meantime, prepare a square casserole dish and layer it with tomato sauce, zucchini, and then the grilled chicken. Top with a little bit of cheese and then continue layering with the zucchini and the chicken. Top with cheese and sliced tomatoes. Bake for about 30 minutes or until the top is golden brown. If you need to turn up the heat in the oven, don't be afraid to do so.
Make salad by topping the arugula with the grapefruit wedges and then season with olive oil, vinegar and a bit of salt and pepper.
Enjoy with a nice, big glass of vino.