Quick Chicken Parmesan (Courtesy of Eating Well)
- 2 8-oz boneless, skinless chicken breasts, trimmed
- 1/2 tsp freshly ground pepper, divided
- 1/2 cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)
- 2 tbs freshly grated Parmesan cheese
- 3 tbs extra-virgin olive oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 28-oz can no-salt-added crushed tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped fresh basil or parsley
- Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with 1/4 teaspoon pepper. Combine breadcrumbs, Parmesan and 1 tablespoon oil in a small bowl; set aside.
- Position rack in upper third of oven; preheat broiler to high.
- Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat. Add half the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate. Reduce the heat to medium and repeat with the remaining 1 tablespoon oil and chicken. Transfer the chicken to the plate.
- Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes; add Italian seasoning, salt and the remaining 1/4 teaspoon pepper. Return the pan to medium heat and cook, stirring, until the onions are tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the pan. Turn to coat with the sauce.
- Sprinkle about 1/4 cup of mozzarella cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning.) Serve the chicken with the sauce, sprinkled with basil (or parsley).
*For additional preparation tips and nutritional information on this recipe click here
Mini Molten Chocolate Cakes with Mocha Sauce (Courtesy of Eating Well)
- 4 oz dark or bittersweet chocolate, (60-75% cacao), coarsely chopped
- 2 tbs unsalted butter, cut into chunks
- 1 tbs granulated sugar
- 1 1/2 tbs light cream
- 2 tbs instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
- 1 tbs light corn syrup
- 1 large egg
- 2 tbs canola oil
- 1 tsp vanilla extract
- 1/8 teaspoon salt
- 5 tbs confectioners' sugar
- 3 tbs all-purpose flour
- 1 tbs unsweetened Dutch-process cocoa powder
- 1-3 tsp very hot water
- Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.
- Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Stir well. Continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.
- To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.
- To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.
- To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.
- Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.
- To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.
*For additional preparation tips and nutritional information on this recipe, click here