Passover Parmigiana

March 31, 2010 | By | COMMENTS

Passover Parmigiana 1
As a crunchy, organic foodie with a love of classic dishes, I find myself frequently altering recipes: making them allergy-free, low-fat, baked instead of fried, etc. This Passover I have been doing the same, making my favorite meals Kosher for Passover. What does this mean? No bread, pasta, beans or legumes. Basically, all the good stuff is out. Would I let this stop me from indulging? Never! With a little bit of creativity and ingenuity, I mastered the art of Kosher for Passover Chicken Parmigiana and pasta.

Passover Parmigiana 2
-1 matzah sheet, crumbled coarsely
-1/3 cup Parmesan cheese
-1 tbsp oregano
-1 tsp basil
-1/2 tsp salt
-1 egg
-4 thinly-sliced boneless/ skinless chicken breasts
-1 cup tomato sauce
-4 slices fresh mozzarella cheese
Pre-heat oven to 350 degrees F.
Mix together the first five ingredients. This is what you’re coating each piece of chicken with. Set aside. Crack and beat the egg in a separate bowl. Dip each piece of chicken into the egg, coating entirely. Then dip the chicken into the matzah-breading mixture, making sure to cover with the breading. Sauté in a lightly sprayed non-stick pan on low heat for five minutes on each side.
Coat baking pan with tomato sauce. Place chicken in pan and cover each with a slice of mozzarella. Bake in a pre-heated 350 degree oven for ten minutes. Serve atop a bed of spaghetti squash and sautéed spinach.
The result? A delicious, healthful, Kosher for Passover twist on an old Italian favorite. I get the feeling I’ll be eating leftovers of this all week, and I have no problems with that. Passover meals can in fact be pretty darn good. Kudos to the chef!

Categories: Recipes

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