This was amazingly good! My daughter and I plan on adding this to our "keeper" pile. We served it with flavored couscous and salad with the dressing suggested above.
Oven-Fried Chicken Parmesan Menu
Try this stopwatch-tested menu from the Cooking Light kitchen.
Romaine salad Whisk together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Drizzle over 6 cups torn romaine lettuce; toss well.
Basic polenta Bring 2 cups fat-free, less-sodium chicken broth and 1 cup 2% milk to a boil in a medium saucepan. Gradually whisk in 3/4 cup instant dry polenta. Cook 5 minutes or until thick, stirring constantly.
Cooking Light, September 2009
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TeresaRobin Posted: 06/25/12 Worthy of a Special Occasion