One of my favorite parts of doing cooking parties for children is collaborating on the menu.  Often, families start the discussion by referring to the Sample Menu page on my website.  I usually jump in and remind them that those are only some ideas from successful parties in the past – and that I am pretty flexible, as long as the guest of honor is really excited about the menu.  The 9-year old girl, whose party I did today, decided that we should make Chicken Parmesan and Caesar Salad (with homemade croutons!).  I know – this is a far cry from the typical “pizza party” that most kids prepare in cooking parties.  (But as far as I am concerned, it doesn’t take much inspiration or encouragement to convince kids to eat pizza…)

A few highlights…

• The kids thought it was great that I provided them with aprons to wear.  One girl said that she always gets in trouble for wiping her hands on her clothes.  Another girl chimed in that she wipes her hands on her mother’s clothes “because they are old, anyway!”
• They loved that I brought an egg from one of our bantam (pee-wee sized) chickens, so that we could use it for dredging the chicken cutlets.  But in the midst of preparing the chicken, one girl’s eyes opened wide as she asked, “wait…we are’t eating one of YOUR chickens…are we?”  As those of us in the teaching profession would say, it was a “teachable moment.”  I explained that we were not eating our (pet) chickens, but that I selected organic chicken for them…and then told them why I thought it was better for their bodies and our planet.
• “Wow, this is delicious.”  Gets me every time!

Lightened Up Chicken Parmesan

2 slices whole-wheat bread, torn into chunks
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 large egg white
4 boneless, skinless chicken breast halves
3/4 cups shredded part-skim mozzarella, 3 ounces
1 can Organic tomatoes, diced with juice
1 garlic clove, minced

1. Preheat oven to 425?, with rack in upper third.
2. Line a rimmed baking sheet with aluminum foil; set aside.
3. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl.  (You can cheat like we did, and use pre-made breadcrumbs.  Sshh – don’t tell)
4. Place flour in a second shallow bowl; season with salt and pepper.
5. Place egg white in a third shallow bowl, and beat with a fork until frothy.
6. Cover chicken with plastic wrap and pound until it is an even thickness.
7. Dip top side of a chicken breast in flour, shaking off excess.
8. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.)
9. Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet.
10. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes.
11. Remove from oven; sprinkle with mozzarella
12. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
13. Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper.
14. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.