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Bill has only 10 days left of his horrible commute to Portland. We’re sort of stocking up on the items we buy from Costco and the Asian Market, which are on his way home.
Spending nearly 4 hours a day, fighting stop-and-go traffic for 10 years, has just about killed him. It’s just about killed me, too. He has not been a happy camper. Which means, I have not been a happy camper.
One of his best friends and clients gave me a bottle of Moet & Chandon for Christmas. I planned on having it on New Year’s Eve. Then I thought, nope, the end of January, I’m breaking this baby out.
In the meantime, we’ll count down the days, then break open the bubbly. I’ve never had Moet & Chandon and it will be a truly joyous evening. Woo, Hoo!
This awesome recipe comes from the Barefoot Contessa. Does “All Rights Reserved” means I shouldn’t be sharing? Hmmmm.
This dinner is super delicious. I consider it healthy, in spite of the fact that it calls for breadcrumbs and parmesan. Why? Because I consider those ingredients health foods, of course. (Funny how I can skew that). How’s this? They’re healthy because they make me happy. And you can’t be healthy if you’re not happy!
Seriously, I can’t live on a steady diet of tofu and greens. Maybe you can, but I sure as hell can’t. I’d be hitting the cheese and crackers by 8 p.m., if I tried that.
Isn’t it bad enough that I chug chia and orange powder every morning, followed by Healthnut Dump soup for lunch? Let’s not go overboard, here!
Although this recipe calls for some greens tossed with the Lemon Vinaigrette, not that many will fit on a chicken breast. So, I’m making a salad to serve on the side.
This cooks up very quickly, unlike yesterday’s Saints’ and Sinners’ Homemade Pizza. So, go for it!
Parmesan Chicken (All Rights Reserved, whatever that means)
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs
1 Tablespoon water
1 ¼ cups seasoned, dry bread crumbs
½ cup freshly grated Parmesan, plus extra for serving
Extra Virgin olive oil
Salad greens for 6, washed and spun dry (butter lettuce absolutely kills this, but I only have baby spinach in the house)
Lemon Vinaigrette; recipe follows
Pound the chicken breasts until they are ¼ inch thick. You can use either a meat mallet or a rolling pin.
I will say this. The idea of using my rolling pin to pound chicken breasts just creeps me out, even if the chicken is well covered in cling wrap. I use my cool mallet, which you can get on Amazon, right here. It has two sides, so you can tenderize meat with the bumpy side, and you can use the flat side for flattening chicken breasts. And your rolling pin will stay sanitary! Salmonella is not your friend!
Combine the flour, salt and pepper on a dinner plate (or pie plate!) On a second plate (or pie plate), beat the eggs with 1 Tablespoon of water. On a third plate, combine the bread crumbs and ½ cup grated Parmesan. Remember – dry, wet, dry!
Coat the chicken breasts on both sides with the flour mixture (tap to remove excess). Dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 Tablespoon of butter and 1 Tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium 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.
Toss the salad greens with the lemon vinaigrette. Place a mound of salad on top of each hot chicken breast. (Sounds weird but the taste is amazing!).
Serve with extra grated Parmesan.
¼ cup freshly squeezed lemon juice (2 lemons)
½ cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
By the way, I now “deglaze” my pans after cooking. With cast iron, you’re never supposed to use dishwashing detergent. So, turn the pan up to high and pour in enough water to cover the bottom well. Let it boil away and use a wooden spoon to loosen the bits on the bottom.
If you have a stainless steel skillet, it’s perfectly ok to add a drop of dishwashing detergent to the water. Bring to a boil, scrape with a wooden spoon, and you’ll be a happy dishwasher!