There’s nothing like the satisfaction of cooking a fabulous meal that your whole family enjoys. I’d have to say, after last night’s dinner I was throughly satisfied.
Parmesan Chicken (Serves 4)
Recipe adapted from Ina Garten
4 boneless, skinless chicken breasts
3/4 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 large eggs
1 Tbsp water
1 cup seasoned dry bread crumbs
1/2 cup freshly grated Parmesan
Good olive oil
1. Pound the chicken breasts until they are 1/4-inch thick.
2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 Tbsp water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
3. Heat 1 Tbsp of butter and 1 Tbsp of olive oil in a large nonstick sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
I served the chicken with Sautéed Zucchini with Orzo (recipe coming). Both the chicken and the orzo were insanely delicious. Perfect combination of flavors. The chicken was crispy and fabulous!!
Lunch yesterday was a tuna salad sandwich and mixed green salad.
Breakfast this morning was a toasted English muffin with peanut butter.
After I took the kids to school, I went to spin class and had a fabulous workout. I walked out of there completely spent and sweaty. I think I earned some wine tonight! :)
Lunch was leftover Parmesan Chicken, Sautéed Zucchini with Orzo and a salad.
Who is your favorite Food Network chef? Ina Garten all the way! I have made some of her recipes for the first time for a dinner party without trying them first, always knowing they will turn out perfectly.