Рецепт Chicken Parmesan

by Martha A. Cheves

¾ cup panko breadcrumbs, preferably whole-wheat 4 chicken breast cutlets (4 ounces each, about ½ inch thick), trimmed 4 tablespoons extra-virgin olive oil, divided 1 tablespoon minced garlic ¼ cup chopped onions (I like red) 1 can cream of chicken soup with herbs 1 soup can of water ¾ cup shredded part-skim mozzarella cheese ¼ cup grated Parmesan cheese salt & pepper Preheat oven to 400 degrees. Season chicken with salt & pepper to taste.  Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat. Heat 1½ tablespoons oil in a frying pan over medium-high heat; add half the cutlets and cook until crispy, 3 to 4 minutes per side. Transfer to a plate. Repeat with 1½ tablespoons oil and the remaining cutlets.  Add the remaining 1 tablespoon oil, garlic and onion to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in soup and water, bring to a boil over medium-high.   Pour into a baking dish sprayed with non-stick.  Nestle the cutlets into the sauce in the pan. Top with mozzarella and Parmesan. Transfer the pan to the oven and bake 15-20 minutes or until bubbly and cheese has melted. Comments:  Due to a digestive problem I can no longer eat tomatoes but love Chicken Parmesan.  When I ran across a recipe for this delicious dish I decided to make it into one that I could actually eat without the tomatoes.  I did this by simply thinking with my taste buds, substituting the cream of chicken soup for the tomatoes.  And by using the soup with herbs it gave this dish a wonderful taste.  So, even if you still like your Chicken Parmesan with tomatoes, give this one a try too.  I don't think you'll be disappointed.