Another Recipe Review By K

K has reviewed another clean eating magazine recipe. this one is still from the september/october issue. the good news is another issue has arrived! we will most likely be testing a recipe or two for thanksgiving but stay tuned, i'm sure K will have more november/december recipes to review.

the following is Chicken Parmesan on a Stick according to K:

This recipe was awesome.  It was (finally) exactly what the magazine promised....quick, easy and tasty.

I was a little nervous about using kefir (since I had never even heard of it before), but I found it very easily in the organic food section of my local grocery store in the refrigeration case.  This time, I followed the recipe exactly.  The only problem I had was that the skewers burned and disintegrated on the grill*.  Next time, metal skewers!  The dipping sauce was amazing...it tasted just like the sauce on the gyros Roger and I used to eat at lunch on Capital Hill at the Greek Taverna.  Definitely save this sauce recipe....it would go great with so many things.  Next time, I am trying it on a whole wheat pita with lamb.  Yum.

Kids loved the dinner too, and it was so low carb (only 12 grams!), that my diabetic daughter could have ice cream for dessert!

* side note from GCFE, soak wooD skewers in water for 30 minutes before assembling and grilling - works like a charm:)

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Chicken Parmesan on a Stick

(serves 4)

2 large (or 4 small) skinless chicken breasts

1 C plus 1/4 c plain kefir, divided

2 tbs low fat sour cream

2 tsp fresh thyme leaves

1 tbs chives, minced

2 tbs parmesan cheese, freshly grated

1 garlic clove, minced and smashed into a paste

1/4 tsp freshly ground black pepper

olive oil cooking spray

2 c whole grape or cherry tomatoes

1 large bell pepper, any color, seeded and cut into 1" pieces

4 oz part skim fresh mozzarella cheese, cut into 1/2" cubes

4 c romaine lettuce, sliced (optional)

32 - 4" skewers, soaked in water 30 mins

slice chicken into 2-in strips and marinate in 1 c of keifer for 30 minutes in fridge.

mix remaining 1/4 c keifer with sour cream, thyme, chives, parmesan, garlic, and pepper in small mixing bowl. cover and refrigerate for at least 30 minutes or up to 4 days.

spray grill pan or outdoor grill with cooking spray and preheat grill to medium heat. remove chicken from marinade and discard keifer. skewer one piece of chicken per stick. cook chicken for 3 minutes per side until cooked through.

build additional skewers with tomatoes, bell pepper, and mozzarella, using 2 of each per stick.

place 2 tbs parmesan dip into a small condiment cup for dipping chicken and veggies.

you can also make salad out of ingredients and toss with lettuce and use dipping sauce as dressing.