The proof of a good cookbook, however, is how the recipes stand up to the worst critics—our family! Well, in the case of our IAM reviewer’s family, it’s a hit! There are several recipes which they said is now a family favorite. Number one on their list? Chunky White Chocolate Cranberry Cookies (you’ll have to just get the cookbook to experience that one!) Another favorite is the Chicken Parmesan Revamped (which thanks to the authors, we are featuring here.) This is not one for your Kindle or Nook. Experience it full size.
CHICKEN PARMESAN, REVAMPED!She won’t organize your junk drawer or suggest a new eye shadow but Lisa is a makeover maven. She has transformed Chicken Parmesan from a traditionally greasy, leathery mess into a healthful, tender success. Cheesy and moist, this super-quick version (less than 15 minutes) will leave you plenty of time to alphabetize the take-out menus.
INGREDIENTS½ cup flour
2 large eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 cup freshly grated Parmesan cheese
6 boneless, skinless chicken breast halves3 tbsp olive oil
2 cups chicken broth
1 cup tomato sauce
½ cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
DIRECTIONS1. Place flour in a small bowl. In another bowl, lightly beat eggs. In a third bowl, combine panko and Parmesan cheese.
2. Place chicken between two sheets of wax paper and pound to even thickness, about ½-inch thick. Lightly coat chicken in flour mixture, shaking off excess. Dip into beaten eggs and then transfer to panko mixture, patting the crumbs on both sides.
3. In a large skillet, heat oil over medium-high heat. Add chicken and sauté until lightly browned, about 3 minutes per side. Reduce heat to low. Add chicken broth to pan, spread 3 tbsp tomato sauce on each chicken breast and sprinkle with mozzarella and Parmesan.
4. Cover skillet and simmer until chicken is cooked through, about 6 minutes.