Comfort food for a Diabetic- Recipe: Chicken Parmesan
Does missing some of the foods you always ate make you sad or upset? All you need to do is modify them to work for a Diabetic Compatible, low carb diet.
Take Chicken Parmesan for example. The chicken is not a problem, the cheese is not a problem, and the sauce can be managed in a number of different ways. It is the breading that you might not want to have. My question is: Do you really taste the breading? Isn’t it the gooey, cheesy, tomato flavor that makes this dish? I was served Chicken Parmesan years ago over a bed of well-seasoned wilted spinach (And yes I know that the traditional serving suggestion is over a bed of pasta. And yes I know that the traditional serving suggestion is over a bed of pasta. The reason for that is simple economics. Pasta costs less than chicken). It was as good as the original, just different. If you want to be a little more traditional, try using spaghetti squash. You still get a plate with all the taste memories from before. The only difference is that it is now a better, more Diabetic Compatible dish. Your soul and your tastebuds will thank you. And this relatively low carbohydrate serving should not raise your readings unless you are hypersensitive to any amount of carbohydrates.
Net Carbohydrates….5-7 grams*
Note: The only thing missing from this recipe is the breading which is why it is so low in carbohydrates. The flavors and textures are exactly what you remembered. It is much faster to prepare.
*You can use a commercial tomato sauce or diced San Marzanno tomatoes drained and mixed with garlic, minced onion, parsley, basil and oregano, or use roasted tomatoes for the sauce. Better yet…try all the possibilities.
2 – boneless, skinless chicken breasts
Salt and pepper to taste (and your doctor’s advice)
1/3 – cup tomato sauce (see suggestions above)
2- thick slices of the best mozzarella you can find
¼ cup grated parmesan cheese
2 Tbsp. olive oil
How I prepare this recipe:
Place the chicken breasts between two pieces of waxed paper or plastic wrap. Using a rolling pin or heavy skillet, pound the chicken breasts until they are about ½ inch thick.
Heat a large frying pan and add the olive oil. Cook the chicken over medium heat for 3-4 minutes per side.
Remove to a baking dish and let cool. Top with sauce and cheeses. Bake for 25-30 minutes in a 350 degree oven. Serve over seasoned raw spinach or spaghetti squash.