Asian Style Chicken Lettuce Wraps with Chef Walter

Recently, I had the opportunity to join Chef Walter in the kitchen and make some tasty Asian Style Chicken Lettuce Wraps.


Ingredients

¼ cup canola oil (divided)

4-6 boneless skinless chicken thighs, cut into small bite-size pieces

salt & ground black pepper to taste

½ – 1 medium onion, diced

½ – 1 red bell pepper, diced

½ – 1 inch ginger root, grated

1-2 cloves garlic, grated/chopped

1 head iceberg/Romaine lettuce (2-4 leaves/person)

2-4 green onions, chopped

2 Tbsp – ¼ cup soy sauce (low sodium)

½ – 1 cup peanuts (no salt added), finely chopped

½ – 1 (8 oz) can water chestnuts, chopped

2 Tbsp – ¼ cup fresh cilantro (2 tsp – 1 Tbsp dried)

 

Preparation

  1. In a wok/large skillet over medium-high to high heat, add 2 Tbsp canola oil and brown chicken. Sprinkle in salt and pepper. Once brown, remove and set aside.
  2. In the same wok/skillet, add 2 Tbsp canola oil. Sauté onion and bell pepper until onion is translucent. Flavor with salt and pepper. Add the chicken back in.
  3. Add ginger, garlic, green onions, and soy sauce to the wok/skillet.
  4. Mix in peanuts, water chestnuts, and cilantro.
  5. Serve in lettuce cups. Serves 4-6.

 

Alternatives

Original Ingredient:

Replace With (use exact measurements from above unless otherwise noted below):

canola oil

grapeseed oil, safflower oil, sunflower oil, or vegetable oil

boneless skinless chicken thighs

boneless skinless chicken breasts, pork loin, steak, extra firm tofu, or Portobello mushrooms (bite size pieces)

onions

4-6 shallots

red bell pepper

mild peppers (cubanelle, poblano, or Anaheim), medium heat  to hot peppers (fresno, jalapeño, chipotle in adobo,  serrano or habanero peppers), or any type of pepper

ginger root

galangal or leave out

garlic cloves

⅛ – ¼ tsp garlic powder or ½ tsp minced garlic

iceberg/Romaine lettuce

butterhead/Bibb lettuce, any type of cabbage leaves, or any type of tortillas

green onions

8-20 chives (chopped)

soy sauce

Shoyu soy sauce, gluten-free soy sauce, tamari sauce, or teriyaki sauce

peanuts

any type of nuts

water chestnuts

½ – 1 cup bamboo shoot or jicama

cilantro

parsley

Tips

–       To maintain longer freshness, gently wash and dry herbs. Place in a jar or vase with water, and store in a cool location away from direct sunlight. Do not refrigerate.

–       Simply grate garlic with a zester/grater to make garlic paste.

–       For an alternate way to make garlic paste, peel and finely chop garlic. Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.

–       Rub fingers on stainless steel underneath water to remove garlic smell from hands.

–       Mashing/cracking garlic first allows for easier peeling.

–       When buying garlic heads, look for ones that are tightly held together, firm, and have no give when you squeeze them in your hand.

–       Place dried herbs in mortar and pestle and gently crush to draw out flavor. If you do not own a mortar and pestle, gently rub herbs with both hands.

–       Store dried herbs and spices away from heat and sunlight.

–       Store oils in a dark cool place away from heat sources and sunlight.

–       Remove ribs and seeds of jalapeño peppers to reduce heat.

–       Store any type of pepper in a brown bag and place in the crisper in refrigerator.

–       To reduce spiciness in a dish, add a little sugar.

–       To reduce that burning mouth sensation from spicy foods or hot peppers, drink milk or eat a couple of spoonfuls of yogurt, ice cream, or sour cream. Never drink water, carbonated beverages, or hot tea or coffee to relieve the burning sensation.

–       Wash lettuce just prior to eating.

–       Store onions and shallots in a warm location away from sunlight. Storing onions in the refrigerator causes them to become soft, mold faster, and alter the taste of other produce.

–       To peel ginger, use tip of spoon and scrape. Store peeled ginger in a resealable bag in freezer to maintain freshness. Do not store in pantry or refrigerator, as it will dry out faster.

–       Use zester/grater to grate ginger.

–       Due to their high concentration of oil, it is best to store nuts in freezer to maintain longer freshness.

–       To maintain longer freshness, wash green onions/chives/cilantro immediately when you bring them home from the store. Dry off and store wrapped up in paper towels in a resealable plastic bag in refrigerator.

–       Pair cilantro with mint and/or other herbs to reduce intensity of the cilantro flavor.

 

 

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Seafood Au Gratin – WVLT Chef Walter

I recently cooked with Chef Walter on WVLT Knoxville, TN, making my Seafood Au Gratin recipe from Be Your Own Chef.

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New Recipe – Asian Lemon Chicken Pasta

Ingredients

1 package whole wheat noodles

2-4 Tbsp extra-virgin olive oil

4-6 chicken breasts (one breast per person)Asian Lemon Chicken Pasta

ground black pepper and salt to taste

1 sliced onion

4-8 oz sliced shiitake mushrooms

2-3 lemons

1-2 cloves grated garlic

½ – 1 inch grated ginger

2-4 Tbsp soy sauce

1-2 tsp sesame seed oil

2-3 Tbsp sesame seeds

2-3 green onions, chopped diagonally into ½ – 1-inch pieces.

 

Preparation

  1. In a pasta pot/stockpot on stovetop, bring pasta to boil in water on high heat until al dente (almost done).  Optionally, add salt to water to flavor pasta when water starts to boil.
  2. While pasta is cooking, heat 1-2 Tbsp extra-virgin olive oil in a skillet on stovetop over medium-high to high heat. When oil is hot, brown chicken in skillet, turning only when chicken pieces release themselves. Flavor with salt and pepper. Once brown, remove and set aside.
  3. In the same skillet over medium-high to high heat, add 1-2 Tbsp extra-virgin olive oil, along with mushrooms and onion. Sauté until onion is translucent.
  4. After veggies are sautéed, add chicken back in, along with lemon juice, garlic, ginger, soy sauce, sesame seed oil, and sesame seeds.  Mix well.
  5. When noodles are al dente, drain water. Add noodles to skillet with chicken and vegetables. Stir and combine well. Mix in green onion. Serves 4-6 people.

 

Alternatives

Original Ingredient:

Replace With:

whole wheat noodles

brown rice pasta, semolina pasta, or any type of spaghetti pasta

extra-virgin olive oil

canola oil, coconut oil, vegetable oil, melted butter/margarine, or non-hydrogenated non-dairy butter

chicken breasts

boneless chicken thighs, steak, pork loin, tofu, or mushrooms only

onion

any type of onion

shiitake mushrooms

any type of mushrooms

lemons

limes

garlic

⅛ – ¼ tsp garlic powder or 1 tsp minced garlic

ginger root

galangal or leave out

soy sauce

Shoyu soy sauce, gluten-free soy sauce, tamari sauce, or teriyaki sauce

green onions

¼ – ⅓ large container chives (chopped)

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Turkey Pot Pie

Ingredients

1 diced onion

1 Tbsp extra-virgin olive oil

¼ – ⅓ cup butter/margarine

¼ – ⅓ cup flour

1 cup whole milk

2 cups chicken stock (low sodium)

2-3 cups cooked turkey, cut into bite-size pieces

½ – 1 cup diced carrots, peeled

½ – 1 cup peas

½ – 1 cup corn

2-3 Tbsp Dijon mustard

2-4 cloves grated/chopped garlic

1 tsp – 1 Tbsp Liquid Smoke

salt and ground black pepper to taste

1-2 tubes crescent rolls

 Preparation

  1. Preheat oven to 375°.
  2. In a high-sided skillet, sauté onion in extra-virgin olive oil over medium-high heat on stovetop. Sauté until onion is translucent.
  3. Reduce stovetop heat to medium heat.  In same skillet with onion, melt butter/margarine.  Add in flour and whisk a few minutes or until creamy.  Slowly pour in milk and stock.  Whisk until creamy to make Béchamel sauce.  Let thicken for a few minutes.
  4. Add turkey, carrots, peas, corn, mustard, garlic, liquid smoke, salt, and pepper to skillet.  Mix and let flavors combine for 5-10 minutes.  If too thick, add additional milk or stock until desired thickness reached.
  5. Pour mixture into a large baking dish.
  6. Then, unroll crescent rolls and lay them flat on top, completely covering the mixture.
  7. Bake in oven for 7-12 minutes or until crescent rolls are brown.
  8. Let cool and serve!  Serves 6-8.

Chefs’ Tips

– This recipe provides a great way to use up that leftover Thanksgiving Day turkey.

– For corn-on-the-cob, place a small bowl upside down in a larger bowl.  Stand cob upright on small bowl and cut corn off cob with knife, allowing corn to fall in large bowl.

– Feel free to swap out the vegetables in this recipe for others that you love.

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: Peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

Alternatives

Original Ingredient:

Replace With:

extra-virgin olive oil

vegetable oil, butter/margarine, or dairy-free margarine

butter/margarine

dairy-free margarine

flour

brown rice flour, rice flour, whole-wheat flour, wheat flour, or soy flour

milk

rice milk, soy milk, oat milk, half-and-half, or cream

chicken stock

turkey stock or vegetable stock

turkey

 boneless skinless chicken breasts/thighs or  extra firm tofu

garlic cloves

½ – 1 tsp garlic powder or 1-2 tsp minced garlic

Liquid Smoke

Worcestershire sauce

crescent rolls

biscuits or homemade gluten-free biscuits

 

 

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Taco Pizza Recipe

Ingredients

pizza dough of your choice

¼ – ⅓ cup flour

1 diced onion

1 – 2 Tbsp extra-virgin olive oil

½ -1 lb lean ground beef

½ – 1 (15 oz) can tomato sauce (no salt added)

½ tsp – 1 Tbsp cumin

½ tsp – 1 Tbsp chili powder

½ tsp – 1 Tbsp paprika

½ tsp – 1 tsp garlic powder

½ tsp – 1 tsp onion powder

½ – 1 tsp dried oregano

salt and ground black pepper to taste

1-2 cups shredded lettuce

1-2 cups diced tomatoes

1-2 cups shredded cheddar cheese

1-2 chopped jalapeño peppers (optional)

2-4 Tbsp chopped fresh cilantro

 

Preparation

  1. Preheat oven to 400° or as directed on dough packaging.
  2. Sprinkle flour on a flat surface or pizza pan for easy rolling and to prevent sticking.
  3. Roll out dough with a little flour on rolling pin.  You may also use the palms of your hands.
  4. Then dock/lightly poke dough all over from the center to 1 inch from the edge with a fork to keep middle from rising.
  5. Bake in oven for 8-10 minutes until dough is golden brown.
  6. In stovetop skillet over medium-high heat, sauté onion with olive oil.
  7. When onion is tender, brown ground beef.  Remove excess grease.
  8. Mix in tomato sauce, cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, and pepper. Add water as needed to thin sauce.
  9. Spread sauce with meat onto pizza crust, leaving about 1 inch from the edge.
  10. Cover meat with lettuce, tomatoes, cheese, and jalapeños (optional).  Garnish with cilantro.  Optionally, add sour cream, guacamole, or salsa on top.  Serves 4-6.

Tips

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: Peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

– Remove ribs and seeds of jalapeño peppers or other hot peppers to reduce heat.

– To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

– To maintain freshness, gently wash and dry basil.  Place in a jar or vase with water, and store in a cool location away from direct sunlight.  Do not refrigerate.

– Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

Alternatives

Original Ingredient:

Replace With:

flour

brown rice flour, rice flour, whole-wheat flour,

wheat flour, soy flour, or corn meal

extra-virgin olive oil

vegetable oil, butter/margarine, or dairy-free margarine

lean ground beef

soft chorizo, ground chicken, ground turkey,

ground pork, ground soy crumbles,

or extra firm tofu (drained and crumbled)

tomato sauce

can of crushed tomatoes, can of diced tomatoes,

or whole tomatoes blended

cumin, chili powder,

paprika, garlic powder, onion powder,

oregano, salt, and pepper

taco seasoning packet

chili powder and/or paprika

¼ – 1 tsp cayenne pepper or red chili powder

garlic powder

2-3 cloves grated/chopped garlic or ½ – 1 tsp minced garlic

oregano

thyme, basil, or marjoram

cheddar cheese

any type of shredded Mexican cheese blend, Monterrey Jack cheese,

or soy-based cheese

jalapeño peppers

medium heat to hot peppers (fresno, chipotle in adobo,  Serrano,

or habanero peppers), or any type of pepper

cilantro

parsley

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Balsamic Chicken Pita Pizza

Ingredients

2-3 boneless, skinless chicken breasts, cut into bite-size pieces

⅓ cup extra-virgin olive oil

salt and ground black pepper to taste

¼ cup balsamic vinegar

1-2 tsp thyme (fresh/dried)

1 tsp oregano (fresh/dried)

1-2 cloves grated/finely chopped garlic

1-2 sliced shallots

4-6 whole-wheat pitas

1 – 1½ cups shredded Parmesan cheese

1 – 1½ cups shredded Gruyère cheese

1-2 Tbsp chopped fresh parsley (1 Tbsp dried)

1-2 Tbsp chopped chives (fresh/dried)

Preparation

  1. Preheat oven to 425°.
  2. In a skillet on stovetop over medium-high heat, brown chicken with 1-2 Tbsp olive oil. Turn chicken when it releases itself from skillet.  Season with salt and pepper while cooking.
  3. In a bowl, mix balsamic vinegar, olive oil, thyme, oregano, garlic, and shallots.  Whisk all together.
  4. Brush mixture from bowl onto each pita with a basting/pastry brush.
  5. When chicken has cooked through, spoon some onto each pita.
  6. Sprinkle cheeses on top of each pita.  Top with chives and/or parsley.
  7. Bake in oven 5-10 minutes or until cheese has melted.  Serves 4-6.

Tips

– To maintain longer freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

– Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

– To maintain longer freshness, gently wash and dry basil.  Place in a jar or vase with water, and store in a cool location away from direct sunlight.  Do not refrigerate.

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: Peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

Alternatives

Original Ingredient:

Replace With:

balsamic vinegar

  white balsamic vinegar, rice wine vinegar, red wine vinegar,

  white wine vinegar, sherry vinegar, apple cider vinegar,

or any type of vinegar

extra-virgin olive oil (to cook with chicken)

  vegetable oil, butter/margarine, or dairy-free margarine

thyme

  basil, marjoram, or savory

oregano

  basil or marjoram

garlic cloves

  ⅛ – ¼ tsp garlic powder or ½ tsp minced garlic

shallots

  ¼ small onion

boneless skinless chicken breasts

  boneless skinless chicken thighs, pork loin, or extra-firm  tofu

whole-wheat pitas

  any type of pita, gluten-free pita, or flatbread

Parmesan/Gruyère cheeses

  any type of shredded cheese or soy-based cheese

parsley

  chervil or cilantro

chives

  green onions

My Story & Cooking Demo of Balsamic Chicken Pita Pizza

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Asian-Style Chicken Pasta

Ingredients
1 lb whole- wheat penne rigate pasta
4-6 boneless, skinless chicken thighs, cut into bite-size pieces (room temperature) (pat dry before cooking)
3-4 Tbsp vegetable oil
1 sliced red onion
¼ – ½ lb sliced cremini/shiitake mushrooms
1 diced red bell pepper
2-3 Tbsp sesame seeds
salt to taste
ground black pepper to taste
4 cloves grated/chopped garlic
½ – 1 inch grated/finely chopped ginger root
¼ – ½ cup creamy peanut butter
¼ – ½ cup soy sauce (low sodium)
1 lemon
½ – ⅔ cup chicken stock (low sodium)
1-2 tsp sesame oil
3-4 green onions, chopped diagonally into ½-inch pieces

Preparation
1. In a pasta pot/stockpot on stovetop, bring pasta to boil in water on high heat until al dente (almost done). Optionally, add salt to water to flavor pasta when water starts to boil.
2. While pasta is cooking, heat 1-2 Tbsp vegetable oil in a skillet on stovetop over high heat. When oil is hot, brown chicken in skillet, turning only when chicken pieces release themselves.
3. When chicken is almost brown, add in onion, mushrooms, bell pepper, sesame seeds, salt and pepper. When vegetables are tender-crisp, remove everything in skillet and set aside.
4. In same skillet, reduce heat to medium and mix 1-2 Tbsp vegetable oil, garlic and ginger all together for 10-15 seconds.
5. In ginger oil, mix in peanut butter, soy sauce, lemon juice, chicken stock and sesame oil.
6. Drain water from pasta and return to pot.
7. Add chicken and vegetables to pasta. Pour sauce from skillet into pasta, chicken and vegetables, and let flavors combine.
8. Spoon pasta and chicken into bowls. Garnish with green onions. Serves 4-6.

Alternatives

Original Ingredient: Replace With:
Whole- penne rigate pasta brown rice pasta, semolina penne rigate pasta, or any type of short cut pasta 
boneless skinless chicken thighs boneless, skinless chicken breasts, pork loin, steak, or extra firm tofu 
red onion shallots, yellow onion, or white onion 
cremini/shiitake mushrooms any type of mushrooms 
red bell pepper mild peppers (cubanelle, poblano, or Anaheim), medium heat  to hot peppers (fresno, jalapeño, chipotle in adobo,  serrano or habanero peppers), or any type of pepper 
garlic cloves ½ tsp garlic powder or 1-2 tsp minced garlic 
peanut butter I.M. Healthy SoyNut Butter, apple butter , sunflower seed butter, or almond butter 
soy sauce Shoyu soy sauce, gluten-free soy sauce, tamari sauce, or teriyaki sauce 
lemon lime 
chicken stock beef or vegetable stock 
green onions chives 

 

Tips

– To maintain freshness, wash green onions immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste:  Peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.

– Clean mushrooms by wiping with a damp paper towel.  Don’t rinse under water.

– Do not salt mushrooms until after browning them.  Salt draws out the moisture from the mushrooms and slows down the cooking process.

– To peel ginger, use tip of spoon and scrape.  Store peeled ginger in Ziploc® Brand Bag in freezer to maintain freshness.  Do not store in pantry or refrigerator, as it will dry out faster.

– Use zester/grater to grate ginger.

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Mediterranean-Style Stuffed Peppers

 

Ingredients

1½ cups whole- wheat orzo

4-6 bell peppers

3-4 diced shallots

½ – 1 cup chopped black olives, pitted

1 – 1½ cups crumbled feta cheese

2-4 Tbsp chopped fresh parsley (1-2 Tbsp dried)

ground black pepper to taste

1-2 Tbsp rice wine vinegar

¼ – ⅓ cup extra- virgin olive oil

½ -1 cup bread crumbs

½ – 1 cup grated parmesan cheese

2-4 Tbsp chopped chives (fresh/dried)

 

Preparation

1. Preheat oven to 400°.

2. Bring 4 cups water to a boil in saucepot on stovetop.  Add salt to boiling water to flavor pasta (optional).  Then add orzo to pot and cook until just tender (about 8-10 minutes).  Drain water.  Put orzo in a large bowl.

3. Slice tops off bell peppers and carefully remove ribs and seeds.

4. Place bell peppers upright in a tall-sided baking dish.

5. Combine shallots, olives, feta cheese, parsley and pepper with orzo and mix all together.

6. Stir in rice wine vinegar and 1-2 Tbsp olive oil with orzo.

7. Spoon some mixture into each bell pepper, filling them to the rim.

8. In a small bowl, mix bread crumbs, parmesan cheese and chives.  Spoon some bread crumbs on top of each pepper and then drizzle olive oil over bread crumbs.

9. Bake in oven 30-45 minutes.  Serves 4-6.

 

Alternatives

Original Ingredient: Replace With:
Whole- wheat orzo semolina orzo, wild rice, or any type of rice
shallots ¼ – ½ small onion
black olives any type of olives
Crumbled feta cheese soy- based feta cheese, firm tofu (drained and crumbled), gorgonzola cheese , blue cheese, or goat cheese
parsley chervil or cilantro
rice wine vinegar distilled vinegar, red wine vinegar, white wine vinegar, sherry vinegar, or apple cider vinegar
extra- virgin olive oil vegetable oil, melted butter/margarine, or dairy-free margarine
bread crumbs process day-old bread/rice bread/brown rice bread/whole- wheat saltines/oats, Panko, or flavored store-bought bread crumbs
parmesan cheese any  type of grated cheese or soy-based grated cheese cheese
chives green onion

 

Tips

Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

Store bread crumbs in freezer for longer shelf life.

To make homemade bread crumbs, process any type of bread in a food processor.  Flavor by adding herbs to processor.

 

 

 

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Waistline Chicken Parmesan

Ingredients
½ -1 cup processed whole wheat bread (about 4 slices of bread makes 1 cup)
1-2 Tbsp finely chopped fresh oregano (1tsp – 1 Tbsp dried)
2-4 Tbsp finely chopped fresh parsley (1-2 Tbsp dried)
2-4 Tbsp finely chopped fresh basil (1-2 Tbsp dried)
2 Tbsp chopped chives
1-2 tsp garlic powder
2 Tbsp – ¼ cup grated parmesan cheese
ground black pepper to taste
1 (15 oz) can tomato sauce (no salt added)
salt to taste
2 cloves grated/chopped garlic
1-2 chopped green onions
2-3 egg whites
½ cup milk
½ -1 cup flour
4 boneless, skinless chicken breasts
olive oil cooking spray
1 cup shredded mozzarella cheese

Preparation
1. Preheat oven to 400°.
2. Process bread in food processor/blender to make whole wheat bread crumbs.
3. Place crumbs, along with half the oregano, half the parsley, half the basil, chives, garlic powder, parmesan cheese and pepper, in stovetop non- stick skillet over low- to medium heat. Mix all together and lightly toast until bread crumbs are lightly golden brown.
4. Remove crumbs and spread out in bottom of a shallow baking dish.
5. In saucepot on stovetop over low- to medium heat, add tomato sauce, salt, pepper, remaining oregano, remaining parsley, remaining basil, grated/chopped garlic and green onions. Mix and keep warm on stovetop.
6. In another shallow baking dish, mix egg whites and milk.
7. In a third shallow baking dish, pour in flour.
8. To make chicken cutlets, cut chicken horizontally across the center/from top to bottom, but do not cut all the way through. Open it like a book.
9. Place opened chicken in Ziploc® Brand Bag and pound to ¼ -inch thickness using a meat mallet or skillet.
10. Pull out a large non-stick baking dish. You will place chicken here once breaded (steps 11-13).
11. Coat chicken cutlets, one-at-a-time, in flour, shaking off excess flour.
12. Then, coat cutlets in eggs and milk, shaking to drain excess milk.
13. Next, coat cutlets in breadcrumbs and shake to remove excess crumbs.
14. Lay each one in a single layer in baking dish. Repeat process until all cutlets are breaded.
15. Spray both sides of cutlets with cooking spray.
16. Bake in oven for 15 minutes or until golden brown. Remove.
17. Pour marinara sauce from saucepot over top of cutlets and sprinkle mozzarella cheese on top.
18. Return to oven for another 10 minutes until cheese is melted. Serves 4.

Alternatives

Original Ingredient: Replace With:
whole wheat bread crumbs process day-old bread / rice bread / brown rice bread / whole wheat saltines / oats / baked potato chips,  Panko, or flavored store-bought bread crumbs 
oregano/basil Thyme or marjoram 
tomato sauce, salt, pepper, oregano,parsley, basil, grated/chopped garlic, and green onions store bought marinara sauce 
parsley chervil or cilantro 
egg whites whole eggs, egg substitutes, or silken tofu 
milk rice milk, soy milk, oat milk, half-and-half, or cream 
flour brown rice flour, rice flour, whole wheat flour, wheat flour, or soy flour 
chicken breast turkey breasts, sliced eggplant, portobello mushrooms, or extra firm tofu 
cooking spray drizzle light coat of olive oil, vegetable oil, butter/margarine, or dairy-free margarine 
parmesan/mozzarella cheese any type of grated/shredded cheese or soy-based cheese

Tips
– When making this recipe with portobello mushrooms instead of chicken breasts, grill mushrooms until tender. Next, spoon sauce and cheese on top, and then bake to melt cheese.
– When making this recipe with eggplant instead of chicken breasts, slice eggplant into ¼-inch thick slices. Add salt to each slice to allow excess moisture to drain from eggplant. Place in a colander for an hour. Then dry off and remove excess salt. Skip steps 8 and 9.
– When cracking an egg, a stray piece of shell may fall in with it. Remove quickly by scooping it up with a larger piece of eggshell.
– Simply grate garlic with a zester/grater to make garlic paste.
– For an alternate way to make garlic paste, peel and finely chop garlic. Add a pinch or two of salt on top of garlic and rub garlic repeatedly with sides of knife.
– Rub fingers on stainless steel underneath water to remove garlic smell from hands.
– Mashing/cracking garlic first allows for easier peeling.
– To maintain longer freshness, wash herbs immediately when you bring them home from the store. Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.
– To maintain longer freshness, gently wash and dry basil. Place in a jar or vase with water, and store in a cool location away from direct sunlight. Do not refrigerate.
– Place dried herbs in mortar and pestle and gently crush to draw out flavor. If you do not own a mortar and pestle, gently rub herbs with both hands.
– Store bread crumbs in freezer for longer shelf life.
– Clean mushrooms by wiping with a damp paper towel. Don’t rinse under water.
– Do not salt mushrooms until after browning them. Salt draws out the moisture from the mushrooms and slows down the cooking process.

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