Chicken Parmigiana

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
Four servings

Recently, Executive Chef Darla Mehrkens was challenged to come up with a healthier version of the classic Chicken Parmigiana. “I was asked if I could do a demo in retail offering a 550-calorie or less, gluten-free version,” Mehrkens explains. “I ended up doing a baked 4-ounce chicken breast that was tossed in Italian seasoning blend, olive oil, red pepper flakes and lemon juice. I served it on a bed of rosemary and sea salt-roasted red potatoes and green beans and topped it with a fresh sautéed bruschetta mix and shaved Parmesan. It was a huge hit—sold out in two hours.” She adds that the dish came in at 428 calories, with 37 carbs, 16 grams fat and 37 grams protein.

Ingredients

Potatoes & Green Beans
8 baby red potatoes, cut into eights
24 oz. green beans
1 tbsp. olive oil
2 tsp. chopped rosemary
Sea salt to taste
Pepper to taste

Chicken Parmigiana
4 4-oz. chicken breasts
2 tsp. garlic herb seasoning mix
Olive oil
1 tsp. crushed red pepper flakes
2 tbsp. fresh lemon juice

Bruschetta Mix
2 cups fresh diced tomatoes
½ cup diced red onion
½ cup chopped basil
2 tbsp. minced garlic
Salt to taste
Pepper to taste

Steps

  1. Toss potatoes and beans in rosemary, olive oil, sea salt and pepper. Place on sheet pan and bake at 400°F for 20 minutes, or until tender and golden brown.
  2. Toss chicken breast in garlic herb seasoning, crushed red pepper and lemon juice. Place on sheet pan and lightly spray with olive oil. Bake at 400°F for 15 minutes, or until internal temp of 165°F
  3. Mix all bruschetta ingredients. Saute for 5 minutes.
  4. Plate potatoes and green beans. Top with chicken breast, then spoon bruschetta mix over top of all. Shave Parmesan cheese over top.
Source: Carilion Clinic, Roanoke, Va.

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code