Makotofusteak Recipes

QUICK BAKED CHICKEN PARMESAN

Quick Baked Chicken Parmesan image

In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.

Provided by ChristineM

Categories Chicken Parmesan

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

canola oil cooking spray
½ cup water
1 egg, beaten
1 ½ cups bread crumbs
6 tablespoons grated Parmesan cheese, divided
1 tablespoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon garlic powder
6 skinless, boneless chicken breast halves
2 cups spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 395.2 calories, Carbohydrate 32.6 g, Cholesterol 116.3 mg, Fat 11.9 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 4.8 g, Sodium 803.4 mg, Sugar 9.5 g

MEXICAN MAKO

Mexican Mako image

Provided by Florence Fabricant

Categories dinner, easy, main course

Time 13m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 teaspoon chili powder
1 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
Juice of 2 limes
2 1/2 to 3 pounds mako shark, 1 inch thick
1/2 teaspoon salt or to taste
1 ripe avocado
Fresh coriander leaves for garnish

Steps:

Mix chili powder, cumin, oil and the juice of one lime together in a shallow dish that will hold the fish in a single layer. Season with salt.
Trim the skin from the fish and cut the fish into six pieces of uniform size. Place the fish in the dish, turn it to coat both sides with the marinade, then cover and refrigerate for two hours, turning it once during this time.
Preheat grill. While the grill is preheating, peel and pit the avocado and cut it into thin slices. Mix the avocado slices with the remaining lime juice.
Grill the fish over very hot coals until seared on the outside and still slightly pink in the middle. Brush with the marinade while grilling.
Serve garnished with avocado slices and fresh coriander leaves.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 1 gram

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