By admin
January 20, 2009

For awhile there, my six-year-old son was on a Chicken Parmesan kick.  He knew nothing about it before having it the first time, other than the fact that one of his classmates had mentioned having it for dinner.  I love picturing the little six-year-olds talking about what they ate for dinner - too cute! 

Although Nick is over his Chicken Parm moment, that doesn't stop me from making it from time to time.  My usual go-to recipe is this one from Food Network chef Giada De Laurentiis, but last week we had a different version.  This guiltless version appears in the January 2009 issue of Better Homes & Gardens magazine, and instead of the traditional breadcrumbs, it uses pulverized whole-bran cereal shreds!  Taste-wise, nobody could tell the difference when weate the finished product, and couple that with the fat-free egg product and reduced-fat cheese, and you have a tasty lighter version of the real thing.  Dig in!