Let's do a little review thanks to Mazola Corn Oil. Mazola sent me a nice size bottle of corn oil to try out and one to give away to you perhaps! I am really glad they did because, up until now I have used coconut oil and olive oil primarily as I thought they were the only healthy oils out there to cook with.
Mazola Corn Oil is really a beneficial oil to cook with. I learned from their site that corn oil is made from "plant sterols, also known as phytosterols, are plant-based micro-nutrients naturally present in fruits, vegetables, nuts, seeds, cereals, legumes and vegetable oils.1 Clinical studies indicate that, when consumed as part of a diet low in saturated fat and cholesterol, plant sterols can help reduce the absorption of cholesterol in the gut, which, in turn, can lower LDL blood cholesterol.2" It has 4 times more the cholesterol blocking sterols than olive oil. Who knew!?
Besides the reassurance that it was a healthy oil, it is really a great oil to cook with. Below is a recipe for pesto stuffed chicken Parmesan that crisped up nicely thanks to this oil.
Be sure to like their facebook page and leave a little comment in the end to be entered into the giveaway of your own bottle of Mazola Corn Oil!
Pesto Stuffed Chicken Parmesan
Mine is not as pretty as the traditional Chicken Parmesan covered in cheese, but this turned out great and a little healthier. Too bad I have such a pathetic camera that the picture does not capture it's true deliciousness.
1/2 onion chopped
1/2 cup grated carrots
2 cloves of garlic minced (I like my garlic)
1 large can of plum tomatoes ( I used two cans of diced tomatoes that I had a lot of )
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1 Tbs. Mazola Corn oil
Pour oil and onions in a cold saute pan. The onions will get perfectly tender just as the pan heats up. When they start to sizzle add garlic and cook a minute more careful not to burn. While this is cooking place tomatoes in processor and blend until they are a thin consistency. Add to onions along with remaining ingredients. Slowly simmer for 30 minutes to an hour.
4 chicken breasts
4 Tbs of pesto
1/2 cup fresh Parmesan cheese
1 cup Italian Bread crumbs
1 tsp garlic powder
2 eggs beaten in separate bowl
1/2 to 3/4 cup Mazola Corn oil depending on how big your frying pan is. I like just enough to cover half of the chicken when cooking.
1 box of favorite pasta boiled while preparing chicken
Pound out chicken breast between two pieces of plastic wrap until it is nice and flat. Spread one tablespoon of pesto in each breast and sprinkle with a bit of Parmesan cheese. Fold up or roll up depending on how thick it is. You want the pesto spread tucked in while keeping the chicken as thin as possible to ensure thorough cooking. Prepare bread crumb mixture by mixing remaining cheese, garlic powder into the bread crumbs. Once the chicken is rolled up, cover with beaten egg mixture and then toss in the bread crumb mixture. Heat oil on medium to medium high and place each chicken breast in oil. Depending on your stove, you may need to turn it on low. Cook chicken slowly and thoroughly so that the chicken cooks all the way through the layers. I like mine dark and crispy and this oil worked perfectly. Drain pasta, cover with sauce and serve with chicken. Serve and enjoy!
Don't forget to like their facebook page and leave a comment to be entered into a giveway for your own bottle of Mazola Corn oil!