Grilled Chicken Cutlet Parmigiana

This recipe is an old favorite that I haven't made in awhile. Nick reminded me about it a few days ago, and I got an immediate craving for chicken smothered in a slightly-spicy tomato sauce layered with that deliciously gooey smoked mozzarella. This recipe is great any time of the year, but seems perfect for a chilly (er - mild?) winter evening when you don't have a ton of time to spend in the kitchen. There's no breading on the chicken, but you won't miss it as the cheese gets wonderfully brown and bubbly under the broiler (how's that for some alliteration!). Skip the pasta and serve it with some lightly sauteed spinach or a mixed-greens salad. Thanks to this recipe we can chow down on chicken parm and not feel guilty about it when we work out with our trainer tomorrow!

We just made half the recipe. Make sure you get the fire-roasted tomatoes as it adds a lot of flavor to this simple dish.

The Cuisinart Griddler works perfectly for grilling the chicken quickly. I just seasoned the cutlets with salt and pepper and used a cooking spray on the griddler to cut down on the fat.

Now, make the sauce. Start by cooking the onion, garlic and crushed red pepper flakes for about ten minutes. I know that some of you probably don't like the spice from the red pepper, but I think it adds a TON of flavor and pairs well with the fire-roasted tomatoes. It won't be that bad, I promise!

Then add the tomatoes, followed by the torn basil pieces. Remember the salt and pepper too (taste it to make sure you have the seasoning right).

Next, turn on the broiler and start assembling the dish (chicken first, then sauce, then smoked mozzarella pieces and grated Parmigiano-Reggiano). Slip it into the oven, and the cheese will brown up before you know it.

Oh, and once you are finished with dinner, you'll be seriously tempted to snack on that extra mozzarella  that didn't make it onto your plate. Not that anyone would actually give in to that temptation . . .

Grilled Chicken Cutlet Parmigiana

From Rachel Ray's 30 Minute Meals

Serves 4 

Ingredients

• 2 pounds thin cut chicken breast, cutlets
• Salt and pepper
• Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• 3 to 4 cloves garlic, chopped
• 1 teaspoon crushed red pepper flakes
• 1 small yellow skinned onion, finely chopped
• 1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
• 1 cup, 20 leaves, fresh basil leaves, shredded or torn
• 1/2 cup Parmigiano-Reggiano
• 1/2 pound smoked mozzarella, thinly sliced

Preparation

Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

Mini Mocha Cheesecakes

I'm not a huge chocolate person, but this crazy week left me craving a huge piece of rich delicious chocolate cake with mounds of butter cream icing. I flipped through some cookbooks and settled on this recipe because of its simplicity and also because it has under 200 calories per serving! Awesome. You can also make these creamy individual cheesecakes up to three days in advance - great for entertaining. Nick, my foodie friend (and wonderful cook) Caitlin, and I loved the texture of the recipe. Think half cheesecake and half silky chocolate mousse. The chocolate flavor is intensified by the espresso powder and the vanilla. I ate mine with some whipped cream and extra cocoa powder while Nick paired his with some vanilla frozen yogurt.

You should be able to find Famous chocolate wafers in the cookie aisle at a standard grocery store (like Safeway or Giant). We definitely had to search through the shelves, though! If you can't find them, I think it would work to use an Oreo wafer.

This recipe is wonderfully simple - just throw all the ingredients into a food processor and puree! This was my first trial run using my beautiful new Cuisinart 9-cup processor (thanks Mom).

It only took me about a minute to puree the mixture until smooth.

Just fill each cup to the brim and then top with the chocolate wafer.

The only issue I have with these cheesecakes is getting them out of the muffin tin after refrigerating. I managed to free one after prying it out with a butter knife, but the second one got smashed using that method. Next time, I am going to overturn the tin on a cooling rack and then bang them out with a wooden spoon. Be careful when you remove the paper wrapper as the cakes are soft to the touch. Then, enjoy the guilt-free chocolate goodness (bonus - the cottage cheese has a lot of protein)!

Mini Mocha Cheesecakes
From Everyday Food Light (Martha Stewart)
Serves 9

Ingredients

• 2 cups nonfat cottage cheese
• 2 large eggs
• 1 1/2 cups confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon + 1 1/2 teaspoons all-purpose flour
• 1 1/2 teaspoons instant espresso powder
• 1 1/2 teaspoons pure vanilla extract
• 9 chocolate wafer cookies, such as Famous
• Whipped cream, for serving (optional)

Preparation

Preheat the oven to 275 degrees. Line 9 cups of a standard muffin tin with paper liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder and vanilla. Puree until smooth, scraping down the sides as needed.

Divide mixture among prepared cups, filling each one just below rim, and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Transfer to a wire rack and let cool completely in pan, then refrigerate (in pan) at least 1 1/2 hours (or up to three days covered). 

To serve, invert cheesecakes onto plates and peel off liners. Top each with a dollop of whipped cream, if desired.

Per cheesecake (without whipped cream): 196 calories; 2 g fat (1 g saturated fat); 10 g protein; 34 g carbohydrates; 1 g fiber.