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Wednesday, April 3, 2013

CHICKEN PARMESAN WITH GREEN BEANS




CHICKEN PARMESAN WITH GREEN BEANS

This is an easy, quick recipe with tender chicken, shredded Parmesan cheese and  makes use of those summer fresh green beans.  I was reading somewhere yesterday how to interest young children in eating their veggies.  Any mother knows that with a picky eater that's no easy task!  One of the suggestions was to enlist the young child's help to plant seeds of vegetables and then harvest the produce together later on to cook.  Another suggestion was while grocery shopping let the child choose colorful veggies to try and get him/her to put them in the shopping cart.  Also prepping veggies is a task that some young, school going children might be able to do with a blunt knife.  They suggested trying the veggies over and over again at different meals and encouraging the child to take a taste at least but not reward with sweet treats or anything as it would just reinforce the idea that veggies must be awful to eat if it warrants bribing.  The other thing they suggested is don't cater to the child by only providing what he/she will eat.  Hmm, I made that mistake.  I would make separate veggies for each son.  To this day Daniel won't eat salad and Jon won't eat peas and you name it!  They both hate eggplant.  So, yes, a big challenge and not one that I necessarily passed with flying colors.  They will eat a fair variety of veggies but now that they are on their own, I think Jonathan eats more veggies than Daniel.  Daniel eats out mostly and Jon and Yara cook for themselves more often.  As well, Jon and Yara live near us, so I cook a meal or two a week for them.

12 oz fresh green beans (340 g)
1/cup olive oil (60 mL)
1 lb boneless chicken breasts, diced (0.45 kg)
Seasoning salt, to taste
1/cup diced onion (125 mL)
1 tbsp minced garlic (15 mL)
1 cup shredded Parmesan cheese (250 mL)
1/cup whipping cream (125 mL)

First remove any strings from the green beans and then cut fresh green beans into short pieces.  Place in pot in boiling water and cook about 6 minutes.  Drain in colander over a large bowl.

In frying pan in half olive oil, cook half chicken until tender and turning brown in spots but make sure the chicken is just tender.  While cooking sprinkle chicken with seasoning salt, to taste.  Repeat with remaining oil and chicken.  Set chicken aside.

To frying pan add onion and garlic.  Cook over medium heat until onion is turning translucent.  Add beans, cover pan and cook until beans are done to your liking.  Add chicken back into pan.  Stir in Parmesan cheese and whipping cream.  Cook until cheese has melted and the sauce is to desired consistency.

Yield:  4 servings
1 serving
461.2 calories
36.8 g protein
36.6 g fat
8.5 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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