Fear thou not; for I am with thee: be not dismayed; for I am thy God: I will strengthen thee; yea, I will help thee; yea, I will uphold thee with the right hand of my
righteousness (Isaiah 41:10).

God has called you, and sent you as His ambassador to your world; you’re a minister of reconciliation. Everything has to
respond to that call. You have a mandate from heaven, which you must fulfil; let nothing stop you,
for you’re bigger, stronger, and greater than the adversary.

Have no fear in you. Christ Jesus is greater than all. He said, the
prince of this world cometh, and hath nothing in me” (John
14:30). Satan has nothing in you.
Therefore Give him no room. Refuse to fear.

In today’s post i will be discussing on How To Make “Chicken Parmesan”
Chicken parmigiana, or chicken parmesan (Italian Pollo alla
parmigiana) also referred to colloquially in the United States as ‘chicken parm’ and in Australia as a parmi or parma) is a popular Italian-
American dish.

It consists of a breaded chicken breast topped with tomato sauce and
mozzarella, parmesan or provolone cheese.
A slice of ham or bacon is sometimes
added, but not all chefs are in agreement with the addition of pork.

It is based on a
combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken, along with costelette Parmigiana.

Chicken parmigiana is included as the base of a number of
different meals, including sandwiches and pies, and the meal is used as the
subject of eating contests at some restaurants.

In the United States and Canada, chicken parmigiana is often served as an entree, and sometimes with a side of or on top of pasta.

Chicken parmigiana is served in Australia with a side of chips
and salad.
While in the united kingdom It consists of fried breaded chicken topped with a white béchamel sauce and cheese.

It is sometimes topped with ham,
bacon, or a fried egg and is usually served with french fries in Argentina.

My version of chicken
parmesan is a little different from the ones sold at the resturant.
A thick gooey layer of melted mozzarella cheese is the hallmark of chicken parmesan dishes.

Here is why mine is different its because i reduced the original fat intake by using a slightly thinner layer of reduced fat mozzeralla tops pan soared herb crusted chicken. Whereby making the fat savings 20grams.

i. 2 tablespoon corn meal
ii. 1/2 teaspoon dried oregano
iii. 2 tablespoon unbleached flour
iv. 1 tablespoon chopped fresh parsley
v. 1/2 teaspoon dried basil
vi. 2 tablespoon grated parmesan cheese
vii. 3/4 cup shredded reduced fat mozzarella cheese
viii. 8 ounces (2 can) no salt – added tomato sauce
ix. 1/4 teaspoon grounded black pepper
x. 4 boneless, skinless chicken breast halves (4 ounces each)
xi. 4 egg ( beaten)

1. Preheat oven to 375˚F, in a clean shallow boal combine the flour, corn meal, parsley, oregano, pepper, salt and basil.
Beat eggs in a clean shallow bowl and set aside.

2. Dip the chicken into the mixture to coat, shake off any excess coating.
Coat a no stick skillet with a no stick spray and warm over medium- high heat.

3. Beat eggs in a shallow bowl and dip the chicken into it, then remove and add to the coated skillet and brown each side for 3 minutes.

4. After that spread 1/2 cup of the tomato sauce across the bottom of an 11″ x 7″ baking dish, top with the chicken and pour the remaining tomato sauce over the chicken.

5. Sprinkle the chicken with mozzarella and parmesan cheese. Then bake for 20 – 50 minutes or until the cheese melts and the chicken well cooked.

N/B: To know if the cheese or chicken is well cooked place a sharp knife through the center of it when its dry then it is well cooked but if not dried it is not well cooked.


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