Wednesday, June 14, 2017


Eating lighter is what Cooking Light recipes are all about and make terrific summertime eats. This past weekend we enjoyed Summer Chicken Parmesan courtesy of the kids's Atlanta kitchen and it was definitely not too heavy for a warm June day in the South.

Here's what you'll need:

  • 1/4 c  white whole-wheat flour (about 
  • 1 large egg, lightly beaten
  • 2/3 cup plain whole-wheat breadcrumbs
  • 4 (4-oz.) chicken breast cutlets
  • 1 t kosher salt, divided
  • 1/2 t freshly ground black pepper
  • 2 T olive oil, divided
  • Cooking spray
  • 3 oz part-skim mozzarella cheese, shredded (about 3/4 cup)
  • 1 1/2 c chopped zucchini (about 1 medium)
  • 1 1/2 cups cherry tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 1/4 cup chopped fresh basil
  • Instructions:
  • Preheat broiler. 
  • In 3 separate shallow bowls put flour, egg and breadcrumbs.
  • Sprinkle chicken with salt and pepper to taste.
  • Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.
  • Heat 1 1/2 t oil in a large skillet over medium-high. Add chicken to fill pan; cook 1 minute on each side. Place on  baking sheet sprayed with cooking spray. Repeat procedure with 1 1/2 t oil and remaining chicken.
  • Place cheese on chicken.  Broil 1 1/2 minutes. Heat remaining oil in skillet. Add zucchini; sauté 1 minute. Add remaining 1/8 t salt, tomatoes, and garlic; sauté 4 minutes. Serve with chicken, and top with basil.

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