Sunday, January 12, 2014
Chicken Parmesan -- Low Carb & Wheat/Grain-Free
This evening my oldest son had dinner with us. I made Chicken Parmesan for dinner and served it over yellow summer squash "pasta" that I prepared with my little julienne peeler. I used chicken breast cutlets to make the Chicken Parmesan (instead of chicken breasts) since I had a couple of packages in the fridge. I decided to try a slightly different way to prep the "pasta" this time. Normally, I julienne the squash or zucchini and very quickly saute it for 2 to 3 minutes over medium-high heat right after preparing it. As many of you know, oftentimes squash or zucchini "noodles" release juices on your plate after putting sauce over them. Since I already knew I'd be making this for dinner tonight, I went ahead and julienned the squash last night and placed it in a paper towel lined bowl and folded the paper towels over the top and placed a small bowl on top to add a little weight. I placed the paper towel wrapped "pasta" in the fridge overnight and then sauteed it this evening...so basically it sat for 24 hours wrapped in paper towels. The paper towels wicked quite a bit of moisture from the strands of squash leaving them more dry than I had ever had them before. This evening there was almost no liquid on my plate after topping it with the Chicken Parmesan and sauce. It turned out great. Since I've only tried that little experiment once, I don't know if maybe I just lucked out with a less juicy/watery batch of squash or if wrapping it in paper towels for 24 hours made the difference (I think it actually did help wick a lot of moisture from the squash based on how wet the towels were)...but I plan to test it again next time I make "pasta" to see for sure. I snapped a quick photo of our dinner. The recipe can be found here: Chicken Parmesan. Enjoy!