Thursday, June 14, 2012

Carbing Up with Chicken Parm

Oh, joy! There is apparently truth to "carbo-loading," or eating a lot of carbohydrates before a long distance athletic event. I'm participating in the Trek Across Maine this weekend, a charity bike ride for the American Lung Association from Sunday River in Bethel, Maine to Belfast, Maine. One hundred and sixty miles in three days, from the mountains to the sea.


And I'm so full. After giving myself free reign to indulge my naughty dining desires on Tuesday, I've had three bagels, a pasta dinner, sandwiches, and very few vegetables. Oof. Not as exciting as I thought it'd be.

But this dinner was great! I'd recommend it spaced out a little from other carb-heavy meals, however.

Chicken Parmesan
Adapted from Alexa

Two boneless, skinless chicken breasts
Panko bread crumbs
Parmesan cheese
Salt and pepper
One egg
Pasta of your choosing (thin spaghetti recommended)
your favorite red sauce (I used the quick one I made and froze a few months ago)
Slices of Provolone cheese

Prepare the chicken breasts by butterflying so you have two thinner pieces. This will make sure the chicken cooks quickly, staying tender and not drying out.

Boil your spaghetti in salted water, and heat your sauce in a small sauce pot.

Heat a cast iron skillet over medium-high heat and coat with olive oil. Just a healthy pour will do. Heat the broiler on high.

Cover a plate with Panko crumbs, a generous sprinkle of Parmesan cheese, and salt and pepper. Mix together. Scramble an egg with a small splash of water in a bowl.

Dip chicken breasts into egg and then coat both sides with bread crumbs. Fry in skillet until nicely browned on both sides. Cover with Provolone cheese and place under the broiler until cheese starts to brown and bubble.

Drain pasta, toss with sauce and serve chicken over pasta. Garnish with more cheese if you're carbo-loading.

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