Thursday, February 11, 2010

Parmesan Cheese

There are six cheeses you can easily incorporate into a healthy diet today let's look at Parmesan Cheese 1 of 6.

Parmesan has a grainy texture and a nutty, buttery flavor that intensifies with age. It's higher in calcium and lower in sodium than many other cheeses, and one tablespoon of shredded has just 23 calories. Because of its sharp flavor, you can use less and still get a big payoff in taste. The aging process also lowers the lactose content, making Parmesan easier to digest if you have lactose intolerance

Chicken and Zucchini with Parmesan cheese

1 1/2 pound Zucchini, sliced
2 1/2 teaspoons Salt
3 Whole Chicken Breasts Boned, Skinned, And Split
1/2 cup All-Purpose Flour
1/4 cup Olive Oil
1/4 teaspoon Pepper
1 1/4 cup Parmesan Cheese
1 teaspoon Basil
1 teaspoon Oregano
1/8 teaspoon Nutmeg
2 tablespoons Chopped Parsley

Sprinkle sliced zucchini with 2 teaspoons salt, toss and set aside for 30 minutes. Rinse well and drain.
Pound chicken between wax paper until thin; dredge in flour. Heat oil in a 12-inch skillet over medium heat and brown chicken. Drain and sprinkle with remaining salt and pepper.
Mix 1 cup Parmesan cheese, basil, oregano, nutmeg, and parsley together. Place half of zucchini in a greased 13x9x2-inch pan; sprinkle with 1/2 CUP of cheese mixture. Arrange chicken on top of zucchini and cheese, repeat layers and sprinkle with remaining, 1/4 cup Parmesan cheese on top. Cover tightly and bake at 325 F. for 30 minutes. Uncover and bake 15 minutes longer at 375 F. serve immediately.

1 comment:

  1. This sounds very yummy! I love zucchini and am always on the lookout for new recipes using it! Milly / Thistlecraft