Posts Tagged 'chicken'

Parmesan Crusted Chicken

This was a quick throw-together meal.  It turned out pretty tasty.  I served the cutlets with steamed broccoli. 

Parmesan Crusted Chicken

Ingredients
2 boneless, skinless chicken breasts
1/2 cup all purpose flour
2 egg whites, lightly beaten with a fork
1/2 cup Italian seasoned breadcrumbs
1/2 cup Parmesan cheese, grated
1 tablespoon olive oil

Directions
-Set up breading station using wax paper and a shallow dish for egg whites.
-Combine the parmesan cheese and breadcrumbs.
-Butterfly each chicken breast to make 4 cutlets.
-Pat cutlets dry with a paper towel.
-Dredge each cutlet in the flour, tapping off excess.
-Dip each cutlet in the egg whites, coat thoroughly.
-Pat cutlets into the breadcrumb/cheese mixture.  Be sure to coat thoroughly.
-Heat oil in a nonstick skillet over medium high heat.
-Cook chicken about 3 minutes per side until golden and crispy.
-Serve immediately.

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Skillet Chicken with Broccoli, Penne and Asiago

I love America’s Test Kitchen.  I literally take their recipes, equipment ratings, and taste tests as gospel.  The other night a caught an episode for quick skillet dinners.  I was thrilled because cleaning a million pots and pans is not my (or hubster’s) idea of fun.  This is one of the recipes featured on that show.

Skillet Chicken with Broccoli, Penne and Asiago
America’s Test KitchenIngredients
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and Pepper
1 medium onion, minced
3 medium garlic cloves, minced or pressed
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti (I used penne) – 2 1/2 cups
2 3/4 cups water
1 2/3 cups low sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped
1/2 cup heavy cream
1 ounce grated Asiago cheese (1/2 cup, plus extra for serving)
1 tablespoon fresh lemon juice

Directions
1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.
 

Chicken cutlets with Fresh Mozzarella and Tomatoes

This is just kind of a throw together dish.  I usually add fresh basil on top, but didn’t have any.  It’s light and delicious and combines all my favorite things.

Chicken Cutlets with Fresh Mozzarella and Tomatoes

Ingredients
4 chicken cutlets, pounded thin
4 Tablespoons flour
2 eggs, whisked
1 1/2 cups Italian breadcrumbs
1 Tablespoon Canola oil
Balsamic Vinaigrette (already made with balsamic vinegar, olive oil, garlic, dijon mustard, s+p – I make a big batch at the beginning of the week)
2 plum tomatoes
1 pound fresh mozzarella (room temperature)
Basil

Directions
-Dredge the chicken in flour, tap off excess. 
-Coat chicken in eggs, then transfer to breadcrumbs and coat evenly.
-Heat 1 tablespoon canola oil in a skillet over medium high heat.
-Add chicken cooking 3 minutes per side or until cooked through.
-Drizzle balsamic vinaigrette on top of chicken. 
-Top with fresh mozzarella.
-Top mozzarella with tomato and more balsamic vinaigrette.
-Sprinkle basil on top.
-Serve with pasta.

Sesame Ginger Stir Fry

I found this recipe on one of my favorite blogs, Good Things Catered, and couldn’t wait to try it.  I love stir fry and this one sounded and looked so flavorful and easy.

 

Sesame Ginger Stir Fry
(Source:  Good Things Catered, my changes in green)

Ingredients:
1 lb boneless skinless chicken breast, sliced into thin strips
3 Tbsp vegetable oil, divided (I used canola)
1 tsp sesame oil
1 lb. mixed veggies of your choice, cut on diagonal into 1 1/2-inch pieces
     I used carrots, snow peas, and broccoli
1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces (I had shallots, so I used those)
1 1/2 Tbsp minced peeled fresh ginger
1/3 c. chicken broth
1/4 c. rice vinegar
1/4 c. low sodium soy sauce

Directions:
-In flat bottom wok or large skillet, heat 2Tbsp oil over high heat.
-Add chicken in single layer and cook, undisturbed, until meat begins to brown on bottom, about 2 1/2 minutes.
-Flip cook until second side browns, about 2 minutes.
-Transfer meat to plate and cover.
-Heat remaining 1 Tbsp oil and 1 tsp sesame oil in same skillet over medium-high heat.
-Add veggies, green onion, and ginger.
-Sauté until vegetables are tinged brown and crisp-tender, about 2 minutes.
-Add broth, vinegar, and soy sauce to deglaze the pan.
-Bring to a boil, return chicken and cook until sauce is slightly thickened, about 1 minute.
-Serve immediately.

 

 


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