Chicken and Eggplant Parmesan
Yield: 4 servings
Ingredients
* 4 crosswise slices of eggplant, skin on, approximately 1/2 inch thick
* 1 whole egg
* 1 egg white
* 1 tablespoon water or milk
* 2/3 cup seasoned bread crumbs
* 3 tablespoons chopped fresh parsley
* 1 tablespoon grated Parmesan cheese
* 1 pound skinless, boneless chicken breasts (about 4)
* 2 teaspoons vegetable oil
* 1 teaspoon minced garlic
* 1/2 cup tomato pasta sauce
* 1/2 cup grated mozzarella cheese
Directions
1. Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
2. In a small bowl, whisk together whole egg, egg white and water. On plate stir together bread crumbs, parsley and Parmesan. Dip eggplant slices in egg wash, then coat with bread-crumb mixture. Place on prepared pan and bake for 20 minutes, or until tender, turning once.
3. Meanwhile, pound chicken breasts between slices of waxed paper to 1/4-inch thickness. Dip chicken in remaining egg wash, then coat with remaining bread-crumb mixture. heat oil and garlic in nonstick skillet sprayed with vegetable spray and cook for 4 minutes, or until golden brown, turning once.
4. Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one chicken breast on top of each eggplant slice. Spread another 1 tablespoon of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake for 5 minutes or until cheese melts.
Calories: 325
Protein: 35 g
Sodium: 924 mg
Cholesterol: 127 mg
Fat: 11 g
Carbohydrates: 19 g
Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meat
Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/565.shtml
Yield: 4 servings
Ingredients
* 4 crosswise slices of eggplant, skin on, approximately 1/2 inch thick
* 1 whole egg
* 1 egg white
* 1 tablespoon water or milk
* 2/3 cup seasoned bread crumbs
* 3 tablespoons chopped fresh parsley
* 1 tablespoon grated Parmesan cheese
* 1 pound skinless, boneless chicken breasts (about 4)
* 2 teaspoons vegetable oil
* 1 teaspoon minced garlic
* 1/2 cup tomato pasta sauce
* 1/2 cup grated mozzarella cheese
Directions
1. Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
2. In a small bowl, whisk together whole egg, egg white and water. On plate stir together bread crumbs, parsley and Parmesan. Dip eggplant slices in egg wash, then coat with bread-crumb mixture. Place on prepared pan and bake for 20 minutes, or until tender, turning once.
3. Meanwhile, pound chicken breasts between slices of waxed paper to 1/4-inch thickness. Dip chicken in remaining egg wash, then coat with remaining bread-crumb mixture. heat oil and garlic in nonstick skillet sprayed with vegetable spray and cook for 4 minutes, or until golden brown, turning once.
4. Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one chicken breast on top of each eggplant slice. Spread another 1 tablespoon of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake for 5 minutes or until cheese melts.
Calories: 325
Protein: 35 g
Sodium: 924 mg
Cholesterol: 127 mg
Fat: 11 g
Carbohydrates: 19 g
Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meat
Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/565.shtml
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