Let’s hear it for WHITE BREAD!
Recently I had to go on a low-fiber diet for two weeks. Ok, so all I had to do was think of all the things you should not eat like white bread, and white rice was at the top of my list of things that I can happily eat and not feel guilty about.
Peanut butter sandwich (yes) with white bread, bologna sandwich can’t be beat on white bread. How I love white rice; yes, we normally eat brown rice but I like the texture of white rice the best. I’ve got to hurry so I can squeeze in some good cucumber sandwiches on soft white bread before the clock runs out and we return to our somewhat healthy way of eating. The Panko crumbs and cornflakes in this recipe barely have any fiber in them so this was the perfect recipe to fill in one of my 14 days of low-fiber meals.
This was one of Southern Livings recipes in their April magazine I jazzed it up with some sliced avocado and also added some Italian seasoning to the crumb mixture. I think it was delicious and my husband did too; he thought it needed more cheese in the sauce, but you can decide for yourself if you want to add more.
This was a pretty quick recipe to throw together and lately I haven’t had much extra time on my hands. Don’t ask me what I’ve been doing because I haven’t the foggiest what would have filled so much of my time. The different stages of this recipe can be prepared in advance. Pound your chicken breast out if you did not buy cutlets, mix your crumb mixture up and set aside and you could also go on and mix up the liquid ingredients that you dip the cutlets in.
Hope you will give this a try. I will do it again. Maybe next time I put it on top of a plate of brown rice
BLAST FROM THE PAST: Chicken Fingers from Mitzi’s is another recipe that would fall into the low-fiber diet.
Look at all those low-fiber crumbs. I added in about 1 teaspoon of Italian seasoning.
Mix the butter, mustard, salt/pepper.
I tried to cut my breast in half lengthwise but ended up cutting in half and pounding out into cutlets. As you can see I did not trim off the fat; no reason except I was lazy today.
Dip each cutlet into the butter mixture, turn to coat both sides.
Put the chicken pieces into the crumb mixture, turning to coat both sides.
This is the sauce almost thick enough to serve.
Put your chicken pieces on a foil lined baking sheet. I added some broccoli to roast right along with the chicken. This bakes at 400°.
- 1/2 c. salted butter, melted
- 2 Tbsp. Dijon mustard
- 1/2 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 2/3 c. panko breadcrumbs
- 1 tsp. Italian seasoning
- 1/2 c. crushed cornflakes cereal
- 2 oz. Parmesan cheese, grated (about 1/2 c.) or more to taste
- 4 chicken breast cutlets (about 1 1/4 lbs.)
- 2 Tbsp. salted butter
- 1 Tbsp. all purpose flour (I had to add a little more flour than that (maybe an extra 1/2 tsp.
- 1 c. whole milk
- 1 oz. grated Parmesan cheese (about 1/4), or more
- 1 tsp. fresh lemon juice
- 1/4 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 avocado
- Preheat oven to 400°. Stir together the butter, mustard and 1/2 tsp. each salt and pepper in a medium bowl. Stir together the Panko, cornflakes, Italian seasoning and the 1/2 c. parmesan cheese in a second shallow bowl.
- Dip the chicken in butter mixture; dredge in Panko mixture, pressing to adhere. Place on a baking sheet lined with aluminum foil. Bake in oven for 17+ minutes until browned and done.
- For Sauce, melt the 2 tablespoons of butter in saucepan over medium high heat. Whisk in the 1 tablespoon of flour; cook whisking constantly 1 minute. Gradually whisk in the cup of whole milk. Bring to a boil and cook, whisking constantly until thickened, 1 to 2 minutes. Whisk in 1 oz. (1/4 cup) parmesan cheese, 1 tsp. fresh lemon juice and 1/4 tsp. kosher salt and 1/4 tsp. black pepper.
- To plate: Put the chicken breast on plate, top with sliced avocado and then laden on some of the Parmesan Cream Sauce.
- I did not have the chicken cutlets, so I cut the breast in half and pounded it out to flatten.
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