Jennifer, I melt cheese over everthing that will lie still!
You couldn't do this in Induction, but I am eating some carbs. I dredge the cutlets first in egg, then in a mixture that cuts the cread crumbs in about half. I just add some bran and some soy flour to Italian flavored bread crumbs. Adds fiber and protein, and I figure it cuts the carbs down, but gives me a little coating. Saute the chicken breasts, then lay in a baking dish, top with some tomato sauce and some grated or sliced mozzarella or provolone(the soft kind) then bake.
I do that to make cheesecake crust too, use 1/2 wheat flour with soy flour, bran, and walnuts or pecans put in the blender to chop them fine. Add some Splenda or whatever sweetener you're using, and melted butter, press into the pan. (like making traditional graham cracker crust.) I think these ideas are in the Fran Collough(Mc Clollough? I have no idea how to spell it
) cook book, or the other LC cook books.
