Chicken Parmigiana + Tofu Parmigiana, 3/24/2013

Savory, cheesy, tomato sauce-y goodness! Here's a drastically simplified and still totally yummy version of this classic dish. Cook's note: many recipes suggest serving over pasta noodles, but honestly, that's just a bunch of extra calories for no reason. Instead, serve with a garden salad, or some sautéed kale.

Ingredients:
-- chicken breast strips
-- one block of extra-firm tofu
-- seasoned breadcrumbs
-- sliced provolone cheese
-- spaghetti sauce

Instructions:
Pound chicken strips to flatten them. Cut tofu into rectangular slices. Coat chicken and tofu with breadcrumbs. (Click photos to enlarge.)

Place coated chicken/tofu on a cookie sheet lined with two separate pieces of foil sprayed with nonstick cooking spray. Bake in a preheated 350 degree oven for about 20 minutes, or until chicken is cooked through.

Increase oven temp to 375. Start with a bottom layer of three chicken strips/tofu slices. Top with cheese. Add a second layer of strips/slices. Top with cheese. I went two layers high with the chicken, and three with the tofu. Spoon on as much or as little spaghetti sauce as you prefer.

Bake for about 10 minutes, until the cheese is melted.