Cooking Light Magazine Recipes

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COOKING LIGHT MAGAZINE'S CHICKEN PARMESAN



Cooking Light Magazine's Chicken Parmesan image

Make and share this Cooking Light Magazine's Chicken Parmesan recipe from Food.com.

Provided by Amber W.

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
1 egg, lightly beaten
1/3 cup Italian seasoned breadcrumbs
2 tablespoons butter or 2 tablespoons margarine
1 3/4 cups spaghetti sauce
1/2 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese, grated

Steps:

  • Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  • Dip chicken in egg; dredge in crumbs.
  • Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
  • Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10-15 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.

Nutrition Facts : Calories 452.6, Fat 25.9, SaturatedFat 10.5, Cholesterol 167.9, Sodium 672, Carbohydrate 15, Fiber 1.9, Sugar 5.7, Protein 37.9

LIGHTER PIE CRUST FROM COOKING LIGHT MAGAZINE



Lighter Pie Crust from Cooking Light Magazine image

Here is a lower-fat version of the traditional pie crust -- found in the magazine Cooking Light -- see if you like it!

Provided by Ryan T

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup flour
3 tablespoons water
1/2 teaspoon cider vinegar
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup vegetable shortening

Steps:

  • Preheat oven to 400 degrees F.
  • Combine 1/4C flour, water and vinegar with a whisk until well blended.
  • Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
  • Add the water slurry, and toss with a fork until flour mixture is moist.
  • Gently press mixture into a 4" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12" circle. Freeze for 10 minutes.
  • Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable. Fit dough, plastic-wrap side up, into a 9" pie plate or tart pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil.
  • Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.

Nutrition Facts : Calories 117.5, Fat 6.6, SaturatedFat 1.9, Sodium 73.2, Carbohydrate 12.9, Fiber 0.4, Sugar 1, Protein 1.6

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