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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers (if you use our Low-Acid Tomato Sauce).

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread crumbs and gluten-free garbanzo flour in this dish. Check for anti-caking agents in pre-shredded cheeses; it's best to grate your own from a block.

 

"If it had been an Italian who codified the world of cuisine, it would be thought of as Italian." -Escoffier, Chef

The refrigerator light goes on...

This is quick and easy and a delicious recipe. The hardest part is toasting the bread and making the bread crumbs. The recipe was developed using a bottled tomato sauce, but you can use tomato sauce that you have made and are keeping on hand.

Most prepared sauces that you can purchase have a fair amount of salt. There are some that are lower sodium and if you are on a sodium restricted diet you can make your own tomato sauce or look for the reduced salt versions.

Likewise, for those with GERD this works great with the Low Acid Tomato Sauce.

 
 

Chicken Parmesan

Servings: 2 | Serving size: 4 ounces chicken with 2 Tbsp sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes great leftovers - especially for sandwiches. Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus

Chicken Parmesan recipe from Dr. Gourmet

Ingredients

  • 1 slice whole wheat or gluten-free bread
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/8 tsp dried tarragon
  • 1/4 tsp dried marjoram
  • fresh ground black pepper to taste
  • 1 large egg
  • 2 Tbsp all purpose flour or garbanzo flour
  • 2 tsp unsalted butter
  • 2 4-ounce boneless skinless chicken breasts
  • 1 ounce Parmigiano-Reggiano (grated)
  • 6 Tbsp Tomato Sauce (or Low Acid Tomato Sauce)
  • 2 ounces low-moisture mozzarella (shredded)

Place the whole wheat bread in the oven and set the temperature to 300°F.

When the oven reaches 300° remove the bread and allow to sit for about 10 minutes.

Place a large skillet in the oven and increase the heat to 375°F.

Crumble the bread and place it in a mini chopper or blender with the oregano, basil, tarragon, marjoram and pepper.

Process until the toast becomes coarse bread crumbs.

Whisk the egg until frothy.

Dip the chicken breasts in the flour and then the egg to coat well and then the seasoned bread crumbs.

Coat the chicken well patting the bread crumbs in place.

Add the butter to the skillet.

When the butter is melted, place the breaded chicken breasts in the pan.

Return the pan to the oven and cook for 12 minutes.

Turn the chicken breasts over and top with the grated parmesan (half over each chicken breast).

Cook for two minutes and top each chicken breast with three tablespoons of tomato sauce.

Place 1 ounce of the mozzarella cheese on top of each chicken breast and return the pan to the oven for about 2 - 3 minutes until the cheese is just melted.

Serve.

Nutrition Facts

Serving size: 4 ounces chicken with 2 Tbsp sauce

Servings: 2

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Amount Per Serving

Calories 380 Calories from Fat 153
% Daily Value
Total Fat 17g 22%
    Saturated Fat 9g 46%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 120mg 41%
Sodium 490mg 21%
Total Carbohydrates 15g 6%
    Dietary Fiber 2g 8%
    Sugars 3g
Protein 42g
Vitamin A 6% Vitamin C 4%
Calcium 3% Iron 10%
Vitamin K 4mcg Potassium 600mg