Comments on: Naked Chicken Parm Idea

By: amy

amy — Tue, 24 Feb 2009 14:57:21 +0000

ive never made it like his seems good will def try…and i agree with the name of your recipe because you said “naked chicken parm” which would mean no breading

By: roni

roni — Sat, 21 Feb 2009 03:34:23 +0000

Tamara – The breast I had were HUGE I estimated 1/2 of my large breast with the pasta ad broccoli (with oil) as 10 points.

I subscribe to the 1 point an ounce for lean meat rule… it’s not official but it keeps me sane. So I count a 7oz breast as 7 points.

This is why I didn’t post “official NI”. :) Too many variables!

Oh! and you are not a pain! :)

By: Tamara

Tamara — Thu, 19 Feb 2009 19:13:17 +0000

I’m so not trying to be a pain here, I’m just wondering if the 8-9 points value is for the chicken alone or if that includes a side of spaghetti? I know a chicken breast on it’s own is usually about three points and I didn’t think it looked like you used enough sauce and cheese to make up another 5-6 points, but I’ve been wrong before. :)

By: roni

roni — Wed, 18 Feb 2009 00:57:33 +0000

Thanks Matthew… Like I said above we refer to a chicken breast topped with sauce and moz cheese as “chicken parm”. It may not be right but I knew others would know what I’m talking about.

You’ll never hear me claim being an expert. I’m just sharing what I make for dinner. :)

Thanks for the Parm lesson! :)

By: Matthew

Matthew — Wed, 18 Feb 2009 00:49:17 +0000

The reason behind the breading is the name: Parmesan, a real chicken Parm the parmesan is 30% of the breading mix. What you made is not a new recipe but is called Chicken Marinara although im sure it wasnt Marinara so Maybe Chicken and Tomatoe sauce. It is good but it is a totally different dish.

By: Debbie

Debbie — Tue, 10 Feb 2009 05:08:47 +0000

Sounds crazy but once I made this and left out the breading step on accident….I totally agree with you in the fact I didnt miss it at all. Glad to know someone actually penned a name to it!

By: Annalisa

Annalisa — Wed, 04 Feb 2009 23:34:02 +0000

I love that this is quick! I normally coat in egg white and panko, saute until done, add sauce and cheese in pan, cover and cook on low for 5 mins until cheese melts. Eliminating that step is a great idea! Thanks again!

By: Michelle

Michelle — Wed, 04 Feb 2009 15:51:12 +0000

Tried it and loved it. I have never done the smashing before but this time I tried it and it was great to shave off cooking time! Thanks!

By: Stephanie

Stephanie — Tue, 03 Feb 2009 20:40:07 +0000

Ohhh nevermind!! I see now it says 375.

By: Stephanie

Stephanie — Tue, 03 Feb 2009 20:39:19 +0000

I have a question- at what temperature did you preheat your oven to? Thanks.. it looks great!!

By: lesley

lesley — Tue, 03 Feb 2009 09:45:46 +0000

I make a similar dish to this, same ingredients, but with chicken breasts. Only ’cause my other half asked me to do it that way. I do love the flavours, they go together perfectly, I’m going to make it the “bashing way” now!
thanks ;0)

By: Amanda

Amanda — Tue, 03 Feb 2009 02:02:10 +0000

This was awesome! I just made it for dinner and it was so delicious. My husband said he liked it better than the traditional way.

Thanks Roni for all you do!

Amanda