Heartburn Diet Recipe #6- Mock Veal Parmesan
Mock Veal Parmesan
Serves 4
For a delicious meal, serve one chicken breast over 3/4 cup cooked fettuccine noodles.
- 4 chicken breasts
- 1/2 cup egg substitute
- 1 cup Italian seasoned breadcrumbs (or plain if preferred)
- 1/2 teaspoon garlic powder (if tolerated)
- 1 teaspoon Italian herb seasoning
- 1 teaspoon parsley flakes
- 1 tablespoon canola oil
- 1 cup carrot sauce (see recipe below)
- 4 ounces skim or low-fat grated mozzarella cheese
1. Preheat oven to 350 degrees.
2. Place each chicken breast between two sheets of waxed paper. Pound the breasts until they are about 1/4-inch thick.
3. Pour egg substitute into a small shallow bowl. In another bowl, blend breadcrumbs, garlic powder (if tolerated), herb seasoning, and parsley. Dip each breast in egg substitute, then coat well with breadcrumb mixture.
4. Spread canola oil evenly in a 9×9 inch baking dish. Place chicken breast in pan. Bake for 20 minutes. Spread at least 1/4 cup of carrot sauce over each breast. Then sprinkle mozzarella cheese over the tops and bake another 10 minutes, or until chicken is cooked and cheese is melted.
Carrot Sauce:
- Puree 1 1/2 cups grated carrots in a blender or food processor with 1/2 cup milk.
- Melt 1 tablespoon butter or canola margarine in a nonstick frying pan, add puree and let bubble for a minute.
- In a small dish, blend 2 teaspoons cornstarch with 2 tablespoons milk until smooth. Then blend in 2 tablespoons more of milk.
- Add it to the carrot mixture, stir, and let bubble a few minutes more.
- Reduce heat to simmer. Sprinkle 3 tablespoons Parmesan cheese, 1/2 teaspoon oregano and pepper to taste on top. Stir, and simmer several more minutes.
Per Serving: 416 calories, 42 grams protein, 26 grams carbohydrates, 15 grams fat, 5.5 grams saturated fat, 95 milligrams cholesterol, 2 grams fiber, 1150 milligrams sodium.
[Source: Tell Me What to Eat If I Have Acid Reflux: Nutrition You Can Live With (Tell Me What to Eat)
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
No comments yet.
Sorry, the comment form is closed at this time.