Chicken Asiago §

This is my version of Chicken Parmesan, but oriented to my dietetic guidelines and use of Asiago cheese instead of the traditional Parmigiano Reggiano. The two cheeses taste pretty much the same in the company of mozzarella and marinara, and Asiago is a little less expensive. I think you will enjoy this version as much or even more than the original.

The Sauce

• olive oil spray
• 1 tsp extra virgin olive oil
• ½ medium onion, finely chopped
• 1 tbsp chopped garlic
• 1 cup marinara sauce or Pizza Quick®
• 1 tsp leaf oregano
• 1 cup dry white wine
• 3 Roma tomatoes, diced
• ½ <salt>
• ½ tsp ground white pepper

Start by making the sauce: Spray a pan with olive oil and then add the tsp of olive oil. Sauté the onion and garlic until the onion is translucent. Add all other ingredients and continue to cook until the liquid is reduced and the mixture is uniform and coats a spoon. Turn off the heat.

The Batter

• ¼ cup lower G. I. flour† or Carbquik™
• ¼ cup X
• 1 tsp extra virgin olive oil
• 1 tbsp water
• ¼ cup grated Asiago cheese

Make the batter: Assemble all ingredients in a bowl and whisk until uniform and fluffy.

The Chicken

• 2 chicken thighs, skinned and boned
• 2 oz low-fat mozzarella cheese, sliced 1/8” thick
• olive oil spray
• 1 tbsp extra virgin olive oil
• ¼ cup grated Asiago cheese

Flatten the chicken between two sheets of wax paper and pound until fairly thin and expanded in size. Dry them with paper towels, dust with a little lower G. I. flour, and coat them with the batter.

Spray a frying pan with olive oil and add another tablespoon to the pan. Heat and sauté the breaded chicken until golden brown on both sides. Remove from the heat.

Put the sautéed chicken in a baking dish, cover with the sauce, layer on the mozzarella, and top with the grated Asiago. Bake in a 400°F oven until the cheese melts and is bubbly.

Serves 2.