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Chicken Parmigiana Bake

2013 April 8


My mom and I have an annual tradition of running the Cooper River Bridge Run (have you heard of it?)
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It is SO inspiring to do the same thing with nearly 40,000 people.  ”Hey!  Let’s run across this bridge!  Let’s get as many people as possible!”  As you can see, the crowd is just huge.

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My mom has been running the race since the 1980s.  Naturally it has grown since then, even changed bridges, and every year it gets better and better.  Lately we’ve been staying with friends of hers who happen to have a beach house on the starting side of this point-to-point race.

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I usually put together a meal for us to enjoy the night before the big race and pasta is a natural go-to for this sort of stuff (even though I totally don’t carb load before races).

I had seen Elly’s Baked quinoa and chicken parm ages ago and planned on making that meal.  When I made the motions to make this meal I realized I had no more quinoa and I sort of don’t feel like buying it anymore, so I subbed whole wheat pearl/Israeli cous cous.  It was a great sub and one that the Omnivore surely prefers.

I also changed it up a bit by using a whole roasted chicken.  Baking meat on the bone with the skin makes for a much deeper flavor.  Roast your own bird or pick one up from the store and you are good to go!  This meal is hearty and filling but not overly fattening or heavy.  Great for a pre-race meal or a Sunday dinner!

 


  • http://www.facebook.com/lee.malerich Lee Malerich

    From 58:58 to 54:13—it was fabulous!

  • Caroline {TheBarbeeHousewife}

    I love that you used roasted chicken and cous cous in this. Looks great!

  • Kate

    I JUST used up the last of my Israeli couscous – this looks fantastic.

  • http://www.facebook.com/angie.gazdziak Angie Frazzini Gazdziak

    This looks great, Branny. Definitely not too warm for this yet.

  • lynne adams

    sounds delicious but is it chicken parmigiana with no parmesan?

    • branny

      Ha! I had that same question and I googled. The parmesan comes in when you are making chicken parmesan. It is optional in chicken parmigiana – which is characterized by the tomato sauce, not the cheese!

      • lynne adams

        ohhh ok thanks!

  • http://twitter.com/ellysaysopa elly @ elly says opa

    Great idea to use Israeli couscous – I love that stuff!