These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Wednesday, May 28, 2014
Grilled Chicken Parmesan -- Low Carb, Quick, Fresh & Simple
This evening I made a quick dinner. I had 2 boneless chicken breasts and decided to grill them and make a quick and simple Grilled Chicken Parmesan. I lightly sprayed the chicken breasts with olive oil and seasoned them with sea salt and black pepper. We grilled them for about 5 to 6 minutes on each side (they were not very thick). I placed them in a shallow casserole dish on top of a thin layer of Mezzetta tomato basil sauce (made with all natural fresh ingredients...no junk). I topped the chicken with fresh basil from my patio garden, then a layer of fresh mozzarella, tomato sauce and ended with a layer of shredded Parmigiano Reggiano. I thought about placing my casserole dish on the grill and using it as an oven and cook the entire meal on the grill...but decided instead to just pop it into the oven under the broiler for about 5 to 7 minutes until it was hot and bubbly and the cheese melted. I served it on top of yellow summer squash "pasta" that I made with my spiral vegetable slicer by Paderno. I actually have one I purchased from Amazon as well as one my son bought me at Williams Sonoma (also made by Paderno). When I just make veggie pasta for myself, I typically either use my Spirelli or my Kuhn Rikon julienne vegetable peeler. If you are making pasta for 2 or more people, it is sometimes quicker to use the spiral vegetable slicer. This dish would be good without the "pasta", too. I snapped a few photos for you to see below. The meal was ready in less than 30 minutes from start to sitting down eating -- perfect for a weeknight meal. Enjoy!
This looks delectable. Must try.
ReplyDeleteNeed to get a spiral veggie thing to make the squash noodles first. When I use my thing I have the noodles tend to disintegrate.
Hope you find one Penny! As you can see in my photos -- these noodles are pretty sturdy and you can make them thicker, too if you like. :-)
ReplyDeleteLove your blog! I'm not a creative cook so to have the photos explaining the process really helps me. In this recipe, did you use the "noodles" raw or did you cook/steam them. Thanks much.
ReplyDeleteHi Jane,
ReplyDeleteI heat a nonstick skillet with a tiny bit of olive oil and then lightly saute the "noodles" for a few minutes, tossing them around a bit just to soften slightly. Also, another tip for making less watery "noodles" is to spread a few paper towels on your counter and spread the "noodles" out after creating them. Lightly salt and cover with another layer of paper towels and gently press down a little. Let them sit covered for 20 minutes or so -- it draws the excess liquid out of the squash noodles. Pat lightly until dry -- then saute. Try not to overcook them and make them mushy. Hope you enjoy it! :-)