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Can I write about real food and and not address prop 37 — California’s proposition to require that food producers label genetically modified ingredients?

It’s not that I’m entirely against genetically modified foods for instance when it comes to ways to feed the daunting food supply demands or for so I can eat a seedless watermelon. And Prop 37 isn’t a panacea to tackle the problem of our malnourished, yet overweight society. Many GMOs in our foods have little nutritional value and yet food producers are permitted to call the foods healthy. Requiring GMO labeling is a step toward leveling the playing field.

Raising awareness works in changing eating habits, so I urge my fellow Californians to vote yes on 37.

While you wait for election returns, how about an easy batch of chicken parm? From the most practical, beautiful, and easy to follow cookbook, this recipe is rather low cal for a chicken parm and can be modified to suit your preferences.


chicken parmesan – vote yes

preptime 20 minutes (can be made day in advance) serves 4-6

baketime 30 minutes

2 cloves garlic, finely sliced or crushed

11 oz ripe tomatoes, chopped (or 28 oz can San Marzano tomatoes, crushed)

3 T olive oil

1 bunch basil, most of it rough chopped

1 can tomato paste

1 t sugar

1/2 c breadcrumbs, I used panko

1 oz chunk Parmesan cheese or grated

1 4-0z ball buffalo mozzarella, drained, cut into 8 slices

4 skinless, boneless chicken breasts

4 slices smoked ham

salt and pepper

  1. Heat 2 T olive oil in ovenproof skillet that will fit in your oven.
  2. Add garlic, cook for one minute.
  3. Add tomatoes (can), cook for one minute.
  4. Add tomato paste and sugar.
  5. Simmer the sauce for a couple of minutes until sauce is rich and thick. Season with salt and pepper and taste to ensure it’s seasoned to your preference.
  6. Preheat oven to 375°.
  7. Mix crumbs, Parmesan, and the rest of the oil.
  8. Slice the chicken through the side, cutting almost all the way through.
  9. Place ham and then a slice of mozzarella in the middle of each chicken breast.
  10. Place each stuffed breast onto tomato mixture – Note: you can pour tomato mixture into a baking dish if you prefer rather than pan.
  11. Top each breast with another slice of mozzarella.
  12. Add cheesy crumbs on top.
  13. Bake for 25 minutes. If breadcrumbs are not golden brown, broil for a few minutes, but watch closely because they will burn quickly.


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