Rob has been craving chicken parmesan for some time now, and it's totally doable on a lo-glycemic diet! The best way to do it is to grill the chicken instead of bread it. So I did a quick Google search, and this is what I found:
Grilled Chicken Parmesan
• 1 pounds thin cut chicken breast, cutlets
• Salt and pepper
• Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• 2 to 3 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1/2 small yellow skinned onion, finely chopped
• 1 (14-ounce) can fire-roasted diced tomatoes, such as Muir Glenn brand*
• 1/2 cup, 10 leaves, fresh basil leaves, shredded or torn
• 1/4 cup Parmigiano-Reggiano
• 1/4 pound sliced mozzarella
• 1 box Quinoa linguine **
Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
Preheat the broiler to high.
Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes
* I stood in the canned veggie aisle for a good 4 minutes with the $.88 Kroger-brand diced tomatoes in one hand and the $2.19 fire roasted diced tomatoes in the other, weighing my options. At more than twice the price, the organic Muir Glenn seemed a bit extravagant. I mean, I'm on a budget, people. I finally decided to splurge, and boy was it worth it! I love chicken parmesan, no matter how it comes, but that extra fire-roasted flavor, combined with just a bit of heat from the crushed red pepper flakes, really sets this recipe apart.
Quinoa is a whole grain that is native to South America. The Incas ate Quinoa! It's full of protein, and is gluten-free. It's great for those trying to eat lo-glycemic, and comes as a grain, pasta, flour, and flake, depending on what varieties your store carries. It cooks like wheat pasta (just don't over-cook), and it tastes like wheat pasta. It's a winner! Just watch your portion sizes, since it's still a grain.
We both loved this meal, and it's definitely going into our regular rotation!