Wednesday, 5 March 2014

Parmesan Chicken and Spiral Zucchini Noodles

Happy Hummmmmmmmmmmmp day!!

   It's another balmy day here in Alberta, with the added bonus of our 2345th heavy snowfall warning of the year. Nothing but good news this winter, hey?!?!?! So, may as well do some cookin'....

   A few weeks ago I pressured Shane until he caved, into buying me a veggie spiraler. I looked all over here and in Calgary. He finally ordered it from Amazon and I love it more than life. When it came it was similar to the birth of a newborn baby. A new car. A soft puppy. Ok, it's not thaaaaaaat big of a deal but I am so excited!! You can do all kinds of veggies with it, potatoes and fruits! So far zucchini has been my only victim.

   When we were at the market this past weekend, I scored 4 huge zuch's for a dollar each. I used 2 of those tonight and it was enough for all 4 of us. Grey has been on a sweet roll with eating this week, trying new things. Usually it ends up in some sort of Mexican standoff with him gagging and probably barfing a little. But he's been on fire and I almost dropped dead when he tried and actually swallowed some of the zucchini noodles! Don't get me wrong, I don't foresee him begging for them again tomorrow....but he ate it and didn't complain. Major success if you ask me!! 

Please enjoy this sequence of photos for your viewing pleasure. :)

Like I said, he clearly loved it. :)
Then there's this one....

Sigh. Never mind. He'll get it eventually....

   Ok, let's make this shall we?!!? It will be pretty hard to make these noodles without the spiraler. You could cut the zuch into very thin, uniform strips. That could work. Or use a mandolin to get them even. But you won't achieve the spiral effect without it. I have the "World Class Paderno Veggie Spiralizer" give that a Google and see what you think!

Pan Fried Parm Chicken:
You Need:
4 chicken breasts
1 cup almond flour (wheat flour would work as well)
1-2 tbsp Italian seasoning
2 eggs OR 1 egg and 1/2 cup milk
 1/2 cup grated Parmesan cheese
Your favorite pasta marinara sauce for serving on top (optional)
sea salt/ fresh pepper

Zucchini Garlic Butter Noodles:
You Need:
2 large zucchini
2 cloves garlic, minced
butter for sauteing 
sea salt

Spiral or cut your noodles. Place them in a big bowl and season with sea salt. Swish it around so it's all covered. Dump into a colander and leave for at least 20 minutes. The salt will draw out the excess water, giving you best results. Set aside.

If you have a zip loc bag you can put the chicken in there, or cover with saran wrap like I did. No one likes raw chicken splatter all over! Pound your chicken flat and thin with a meat mallet or a rolling pin if you don't have a mallet. Don't go all crazy on that poor chicken, just nice and flat! Season with sea salt and pepper.

Set up an assembly line with eggs in one bowl, beaten frothy. Flour with Italian seasoning mixed in, in another bowl, and then large frying pans, heated over medium heat with either butter or olive oil.

Chicken- dip in egg- coat in flour (both sides) and into the it? No need to cake the flour mix on, just to cover is good.

Fry, without fiddling with it (no moving) for 5 minutes. Once you have a nice brown crust on there, flip and fry until chicken is cooked through. If you pounded it thin enough, should be another 5 minutes or so. No pink!!! Don't let the pan get dry, or you'll end up burnt! Add butter or oil as needed and swish around the pan.
Once cooked through, transfer to greased cooking racks on baking trays. Sprinkle with parm cheese and put under the broiler until nicely browned. (only a minute or 2 ) You can skip this and just simply sprinkle with the cheese if you like. 

The way to serve the noodles is to 'cook to serve'. They only take a few minutes so don't make them until you're ready to plate.
Dump them from the colander onto paper towels. Pat dry. Get the moisture off, it'll only make watery noodles.

Heat up a large frying pan with 1 tbsp oil and a few pats of butter. Add the garlic and saute a minute or so. Add your noodles and swish around to cover in the garlic butter. Depending on the thickness of the noodle, they should cook between 2-5 minutes at the most. Just stir continuously and watch for your desired texture. I had them just like noodles, wrapping around my fork and soft. Not soggy. No one wants a soggy noodle!!

Season with sea salt and fresh pepper and you are a woman on fire!! If you're lucky your kids will make the loving faces mine did while they enjoy the dinner you lovingly prepared for them!! Ha ha, eat it or starve...suckers!!!
Top the chicken with some marinara sauce if you like, and BOOM! Delicious.

Original chicken recipe pingback to "" 

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