Confess your faults one to another, and pray one for another, that ye may be healed. The effectual fervent prayer of a righteous man availeth much. James 5:16

My father in law is in the hospital today - collapsed in the pulpit yesterday.  We are leaving this in the hands of the Lord - He is able to do whatever needs to be done.  Health is a funny thing - you don't think much about it until you don't have it.  Much prayers are needed for the family now.

In light of this, we are re-evaluating our choices.  Here is a great Parmesan chicken recipe - lightened up for heart health.  Try it - you will like it : )

Happy Monday -

Charlene


CHICKEN PARMESAN

Tomato sauce:
1 tablespoon olive oil
1 small yellow onion, chopped (1/2 cup)
1 (28-ounce) can crushed tomatoes, preferably organic
1 tablespoon balsamic vinegar
1/4 cup chopped fresh basil leaves
2 Tbsp Fresh Thyme
2 Tbsp Rosemary
3 garlic cloves, crushed
Chicken:
Cooking spray
4 thin chicken cutlets (about 1 1/4 pounds total)
Salt to taste
2 large egg whites
6 tablespoons dry Italian bread crumbs
2 tablespoons grated Parmesan
3 tablespoons all-purpose flour
4 to 5 teaspoons olive oil
1/2 cup part-skim shredded mozzarella cheese

Tomato Sauce:
Heat the oil in a large nonstick skillet over medium heat. Add the onion  and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 or 2 minutes. Add the tomatoes, vinegar, salt, Thyme and rosemary; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat.
Chicken: 
Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.  Pound out the chicken breasts with a mallet.  Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.