Chicken Parmesan

 

Chicken Parmesan: a dish liked by people across different cultures.

Ingredients

• 1/4 cup extra-virgin olive oil, plus 3 tablespoons
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 cup kalamata olives, pitted
• 1/2 bunch fresh basil leaves
• 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 (8-ounce) ball fresh buffalo mozzarella, water drained
• Freshly grated Parmesan
• 1 pound spaghetti pasta, cooked al dente

Method

1. Coat a saute pan with olive oil and place over medium heat.

2. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.

3. Add the olives and some hand-torn basil.

4. Carefully add the mashed tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

5. Preheat the oven to 450 degrees F.
6. Get the ingredients together for the chicken so you have a little assembly line.
7. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.

8 . Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.
9. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

10. In a wide bowl, combine the eggs and water, beat until frothy.

11. Put the bread crumbs on a plate, season with salt and pepper.

 12. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet.

13. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.

14. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

15. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil.

 

16. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly.

17. Serve hot with spaghetti.

Recipe courtesy of Tyler Florence

Mac & Cheese

This is a low calorie creamy and delicious recipe which is made from only four ingredients and yet tastes as good as any rich Mac & Cheese versions!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves: 4 to 6 servings

Ingredients

• Low fat milk - 2 1/2 cups
• All purpose flour - 1/4 cup
• Pasta (elbow or any other)  - 12 oz. (about 4 cups)
• Low fat cheese (shredded or thinly sliced) - 8 oz.
• Salt - 1/2 teaspoon
• Pepper - to taste

Instructions

1. Cook the pasta as per package directions, drain the water and keep aside.
2. Whisk together the milk and flour. 
3. Pour this mixture into a large sauté pan and bring it to a boil. 
4. Once the boiling starts, reduce the heat to low.
5. Cook and stir on low heat for about 10 minutes or until the mixture thickens. (Note: Keep stirring the mixture as it easily burns)
6. Remove the pan from heat. 
7. Stir in the cheese, salt and pepper. (Note: Do not cook the sauce once the cheese has been added)
8. Add the previously cooked pasta and mix thoroughly. 
9. Serve hot.

Macaroni

Macaroni is a healthy meal that does not take up a high percentage of the daily required calories. It is a fulfilling meal and is an ideal choice when aiming to lose weight. The following recipe is healthy, tasty and is designed for fitness conscious individuals. The recipe is made from chicken but minced meat (mutton/beef) can also be used instead.

Serving: 3 to 4

Ingredients

• Onions - 2 medium sized (diced)
• Chilli sauce - 3 tablespoon
• Soya sauce - 3 tablespoon
• Green chillies - 3 medium sized (diced)
• Tomatoes - 3 medium sized (peeled and diced)
• Chicken - 1 breast piece (chicken stok can be used instead as well)
• Macaroni - 400 gm
• Oil - 6 tablespoon
• Garlic paste - 1 tablespoon
• Salt - 1 teaspoon
• Pepper - 1/2 teaspoon
• Capsicum - 3 medium sized (diced)
• Carrots - 2 medium sized (diced)
• Cabbage -  1 cup (diced)

Procedure

1. Boil the chicken in nearly 6 glasses of water.
2. Once boiled, shred the chicken.
3. In another pan heat the oil and fry the onions till transparent.
4. Add the garlic paste, tomatoes and green chillies.    
5. Add the salt and black pepper and mix.    
6. Cover with lid and fry till oil separates from the tomatoes.    
7. Crush the mixture with a plastic or wooden spoon.     
8. Add the soya sauce, chilli sauce and cook for a minute.    
9. Add the capsicum, cabbage and carrots, mix and cook. Do not cover with a lid.   
10. Add the shredded chicken and mix.    
11. In the same water that used for boiling the chicken, add the macaroni after bring the water to a boil.    
12. Add salt and mix.     
13. Note the time. Cook on medium high flame for 10 minutes. 
14. Stir after intervals. Taste the saltiness.
15. Drain water once the time is up. The macaroni must be bigger in size and tender. Note: Do not wash with cold water.    
16. Now add the boiled macaroni in the pan with sauce, mix thoroughly.
17. Serve hot.