Chicken Parm - The eLite Version

There are a lot of things that are awesome.

Good friends, good food, good wine.

If you can combine all three, and have a healthy amazing meal...look out, my head might explode from the awesomeness that is present.

On Thursday night (I know, I know...I am late - but keep checking in, cause I am going to keep blogging about my weekend) we were invited over to our very good and dear friends apartment for a little celebratory dinner (we are still on the engagement high). We will call these friends H+M to protect the identity from my readers, who I know will stalk them especially after the meal that was served.

We arrived about 30 minutes prior to dinner being served. This of course gave us some time to open up a nice bottle of Sauvignon Blanc and sit back and sip up. As dinner was prepared, we moved the great conversation to the kitchen.

Just to stray away from the story real quick - do you ever notice that when there is a dinner party going on, the guests will gather in the kitchen? Why do you think that is? I think it the kitchen is synonymous with comfort. As people were growing up, I think the kitchen is the one place where everyone could participate and have fun doing. Food has always been such a comfort for people, and the kitchen is where it is made. Just a thought. Hey, I'm the blogger, so I can spout off like this.

H was making a chicken parm dish that was to die for, and you wouldn't remotely come close to it. It was HEALTHY.

I know there is a lot of chicken parm lovers out there that is set in the ways of what your mom, dad, grandma or favorite restaurant does.

But let me tell you. This dish was amazing. It wasn't weighed down by deep frying the chicken. It wasn't heavy like an egg batter. It wasn't a greasy, cheesy mess that was loaded with fat. It was lite, it was delicious, and everything about it was perfect for the night.

H accompanied the dish with some whole wheat pasta and some whole wheat garlic bread (which she prepared her self with a simple recipe of garlic, butter and oregano).

The sauce was outstanding. This was a sauce that was in M's family and M's mother gave H to cook. Not too rich like a jar sauce. Not too acidic. Not too sweet. It was perfect. I actually looked over at M's plate, and it was wiped clean. No shit - H could have used it again without putting it in the dishwasher.

We enjoyed MANY bottles of wine that night, but the two main there were joining the dish was an American Zinfandel. Spicy and light - it was the exact explanation with the dish. We also enjoyed a light and berry bursting Sangiovese - it was another great compliment to a very top of the line, light dish.

Good friends, good (healthy) food, good wine.

Can you please clean up the mess? My head just exploded.


Want the recipe? Let me know!