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Baked Parmesan Chicken Strips & Chocolate Pudding Parfaits

This is a favorite meal of ours. It’s a light version of Parmesan Chicken that I usually prepare as baked chicken strips. The strips are crispy because of pre-toasting panko (Japanese-style) bread crumbs. They aren’t as moist as fried strips, so I recommend serving with plenty of dipping sauce, like marinara.

The chicken uses four egg whites and I use the left over yolks for pudding parfaits (see below). Homemade pudding is nothing like brand-name pudding. It’s rich, creamy and doesn’t have the artificial taste of boxed pudding. Amazing!

Pair the chicken with steamed veggies and a side of pasta. Maybe this meal will become a family favorite in your home too.

Baked Parmesan Chicken

Modified from The Best Light Recipes by America’s Test Kitchen.

1-1/2 cup panko (Japanese-style bread crumbs)
1 Tbsp olive oil
1 oz Parmesan grated (1/2 c)
1/2 cup all-purpose flour
1-1/2 tsp garlic powder
salt and black pepper
4 large egg whites
1 Tbsp water
Vegetable oil spray
3 large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets. (For Strips: Cut into tender-sized strips)
1 jar of best quality tomato marinara sauce (For Strips: Use as dipping sauce)
3/4 cup  low-fat mozzarella, shredded (For Baked Parm Chicken only)
1 Tbsp minced fresh basil leaves (For Baked Parm Chicken only)

1) Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden brown, about 10 minutes. Spread the crumbs in a shallow dish and cool slightly; when cool, stir in Parmesan.

2) In a second shallow dish, combine the flour, garlic powder, 1 T salt, and 1/2 t pepper together. In a third shallow dish, whisk the egg whites and water together. (Save the yolks for the pudding below)

3) Line a rimmed baking sheet with foil and place on a wire rack on top, and spray the rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off excess, then dip into the egg whites, and finally coat in the breadcrumbs. Press on the breadcrumbs to ensure they adhere. Lay the chicken on the wire racks.

4) Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm with pressed with a finger, about 15 minutes. (For Strips: Cook for 8-10 minutes. Serve immediately with dipping sauces.)

5) (For Baked Parm Chicken only) Remove the chicken from the oven. Spoon 2T sauce onto the center of each cutlet and top the sauce with 2T of mozzarella. Return the chicken into the oven and continue to bake until the cheese has melted about five minutes. Sprinkle with basil and serve, passing the remaining sauce and Parmesan separately.

Chocolate Pudding Parfaits (modified from Everyday Food)

2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2-1/2 cups milk
4 large egg yolks
2 Tbsp unsalted butter, cut into pieces
1/2 cup high quality chocolate chips (or more depending on desired chocolate taste)
graham crackers or vanilla cookies
whipped cream

  1. Have ready a fine-mesh sieve over a medium bowl (I didn’t have a sieve at first, and it wasn’t a big deal, the pudding will not as smooth). In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.
  2. Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute. Remove from heat, and immediately pour through sieve into bowl. Stir butter and chocolate into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
  3. In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
  4. To serve, top with whipped cream and more crumbled cookies and sliced bananas.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material (text and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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