How was everyone’s Christmas? We had a very blessed time with family and friends, lots of food, and church. We’re still in full-on hosting mode with several cousins and friends staying at our house. Its both fun and exhausting to have so much activity around. The kids really enjoy having extra friends to play with.
I somehow managed to miss having a traditional Christmas feast this year, but still found my way to the cookie tray more than a few times.
I won’t even tell you how many peanut butter blossoms I ate. I really won’t.
Are you feeling a little bloated from the holidays?
Are you one of the millions of people who is making a commitment to lose weight in 2012? (My friend Melissa just lost 50 pounds in 6 months. She’s amazing, way to go Mel!)
Do you just really like Italian food?
I’m a little bit of everything above. Every time I go out to eat if there is Chicken Parmesan on the menu, its going in my belly. I think I ate it once a day on my honeymoon. One of the reasons I like eating it at a restaurant is because it feels like a huge pain in the butt to dredge chicken in flour, egg and breadcrumbs. They make it look so easy on the Food Network, but let’s be real. Its time consuming, it makes a mess, and it never turns out as good as it does at Maggiano’s.
This recipe turned all that around for me. It’s quick, clean, and unlike every other chicken parm recipe I’ve tried, there is no waste! No pile of flour or breadcrumbs going into the trash.
If you need a low calorie, filling meal, I would really recommend this one. Its very satisfying while still being light enough to get you over all that holiday eating.
Chicken Parm Bites
Adapted from 400 Calorie Fix
1 pound boneless, skinless chicken breast, cut into 1 inch chunks
1 large egg
½ teaspoon Dijon mustard
¼ cup whole wheat panko bread crumbs
¼ cup grated Parmesan cheese
2 teaspoons dried oregano
1 teaspoon garlic powder
1 jar marinara sauce, or your favorite jarred pasta sauce
1 pound spaghetti
8 tablespoons shredded mozzarella cheese
Preheat the oven to 350ºF. Coat a baking sheet with cooking spray.
In a small bowl, whisk together the egg and mustard. Place the chicken in a large bowl and pour the egg mixture over the top. Stir to coat. Remove the chicken to a rack to allow the extra egg to drip off.
In another large bowl, combine panko, Parmesan, oregano, and garlic powder. Add the chicken and stir to coat. Place the chicken on the prepared baking sheet and bake 30 minutes or until internal temperature reaches 170ºF.
While the chicken is cooking, cook the spaghetti according to package directions.
In a medium saucepan heat the marinara sauce on low.
When the pasta is cooked, return to the pan and stir in the sauce to coat.
Serve ½ cup pasta with about six pieces of chicken. Top with a tablespoon of mozzarella cheese.