I first tried this recipe years ago, and I keep coming back to it. It’s not a typical thing for me to make, but I like it, and it
comes together really quickly, so I definitely recommend it. And I must confess to using a whole egg, because I’m just not that concerned about taking the yolk out, and it’s still great.
Click here for Martha’s recipe: Light Chicken Parmesan
I served this with polenta (essentially 1 c. cornmeal to 4 c. boiling water, cook until thickens, and then add salt and olive oil and parmesan to taste). Surprisingly, even the kids ate the polenta.