Crispy Baked Parmesan Chicken and Arugula

Ingredients: nonstick cooking spray 1 teaspoon Dijon mustard 2 large egg whites 1 cup panko breadcrumbs 2 T grated parmesan 1 T grated lemon zest 1 T chopped fresh parsley 4 4-ounce skinless boneless chicken breasts 3/4 teaspoon salt 1/2 teaspoon pepper 1 T lemon juice 2 teaspoons extra virgin olive oil 1 5-ounce package baby arugula Preparing the chicken: Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Whisk together the mustard and egg whites in a shallow pie plate. Combine the panko, parmesan, lemon zest and parsley on a sheet of wax paper. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dip the chicken, 1 piece at a time, into the egg white mixture, then into the panko mixture, pressing to adhere. Place the chicken on the baking sheet. Lightly spray with cooking spray. Bake until the crust is golden and the chicken is cooked through, about 25 minutes. Do not turn. Toss the lemon juice, oil, arugula and remaining salt and pepper together in a large bowl. Evenly divide the salad among 4 plates and top with the chicken. Serves 4 (under 300 calories per serving)

Read More...

Summary only...

Chicken Parmesan Fingers with Tomato Sauce

Ingredients for chicken parmesan fingers:
8 skinless, boneless chicken breasts
4 eggs, slightly beaten
1 cup grated parmesan cheese
1 bunch fresh thyme or 2 T dried
3 T olive oil
salt and fresnly ground pepper

tomato sauce *

Ingredients for tomato sauce:
1 large onion
8 fresh ripe tomatoes (or canned plum tomatoes, drained)
1/4 cup extra virgin olive oil
3 cloves garlic, minced

Variation: Use 12 lamb chops, 1/2-inch thick, instead of chicken breasts.

Preparing the sauce:
Chop onion in the food processor until finely minced. Coarsely chop the tomatoes in a food processor or blender.

Heat a medium skillet on medium heat. Add olive oil. When oil is hot, add minced onion and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the coarsely chopped tomatoes and reduce heat. Simmer for 45 minutes until sauce thickens a little.

* * * * * * * * * * * *

Preparing the chicken parmesan fingers:
Place the beaten eggs in a mixing bowl. Add the chicken breasts and coat with egg.

Place the parmesan cheese in a shallow bowl. Dip each piece into the cheese, coating both sides.

Sprinkle both sides of the chicken breasts with salt, pepper, and thyme.

Place the chicken in the refrigerator for a couple of hours to allow the parmesan breading to set, although if pressed for time this step can be skipped. Bring the chicken breasts to room temperature before cooking, approximately 1 hour.

Heat a large skillet, then add the olive oil to cover the bottom of pan.

Cook the chicken breasts until the parmesan crusts are golden; then turn over to fry the other side, 2 to 3 minutes per side. [If cooking lamb chops, the inside will be light pink and juicy.]

Serve with tomato sauce.

Read More...

Summary only...

Parmesan Chicken Fingers with Tomato Sauce

Grating the parmesan cheese, chopping the tomatoes and finely mincing the onion in a food processor makes fast work of this dish.

Ingredients:
6 boneless skinless chicken breast halves
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon pepper
1 cup grated parmesan cheese
3 T olive oil, or as needed

Wash and pat the chicken breast dry with paper towels. Pound them to flatten, using a rolling pin or the flat side of a meat mallet.

Have the beaten eggs in one dipping bowl and the Parmesan cheese in another.

Dip each chicken breast in the beaten egg; coat evenly. Sprinkle with salt and pepper, then roll in the Parmesan cheese.

Preheat a large, heavy skillet. Add the olive oil. Put coated chicken in the heated oil and saute slowly, turning to brown and cook evenly on both sides. Keep temperature on the low side; the parmesan cheese tends to burn fairly easily. Cook half the chicken at one time and keep warm in a 300 degree F oven or use two skillets large enough to cook all of the chicken at the same time. Do not crowd the breasts. Add more oil during cooking, if needed. To get a delicious crisp chicken that is fully cooked, slow and easy is the trick here. You can use an instant-read meat thermomenter to check for doneness -- insert from the side; chicken should register 165 degrees F when inserted into the thickest part of the meat.

Serve with tomato sauce:
1 large onion
8 fresh ripe tomatoes or a large can of san marzano tomatoes, drained
1/4 cup extra virgin olive oil
3 cloves of garlic, minced

In a food processor, finely mince the onion.

Place a large skillet over medium heat and add the olive oil. When the oil gets hot, add the onions and cook until translucent, about 4 or 5 minutes. Add the minced garlic and cook for 1 minute. Put the drained tomatoes in the food processor and chop, add to the skillet and reduce the heat. Simmer for approximately 45 minutes, or until the sauce thickens a bit.

Makes 2 cups

Read More...

Summary only...

Sweet Vidalia French Onion Soup

3 medium sweet onions (Vidalia or Maui), peeled and sliced thin
1 teaspoon mustard seed
1 teaspoon celery seed
1 teaspoon freshly ground pepper
4 cups beef stock or consommé (homemade or any good quality organiic canned or boxed stock, such as Wolfgang Puck's)
1/4 cup red wine
1 T Worcestershire sauce
1 large portobello mushroom
4 slices of Gruyere or provolone cheese
olive oil (for brushing onto the mushroom)

Place all ingredients into a slow cooker. Cook on low for 4 hours.

Cut the stem off the portobello mushroom. Place the mushroom cap on its side and slice into 4 round thin pieces. Heat a large skillet over medium-high heat. Brush the mushroom slices with olive oil and place in the skillet, cooking for a couple of minutes on each side until lightly browned.

Ladle the soup into ovenproof bowls. Place a mushroom slice on top and then a slice of Gruyere cheese. This soup is best when served in stoneware or other ovenproof bowls on a cookie sheet under the broiler for a minute or two and let the cheese get brown and bubbly.

Read More...

Summary only...

Moroccan Chicken in a Slow Cooker

6 pounds chicken pieces, skinned
1 teaspoon salt
4 teaspoons ground cumin
1 teaspoon ground ginger
1/2 teaspoon saffron
4 cloves garlic, minced
3 medium onions, coarsely chopped
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 large lemons, quartered
1 cup chicken stock

Sprinkle the chicken pieces with seasoning.

Place all the ingredients into a slow cooker.

Cook on low for 8 hours.

Optional: Add 1 cup of Greek olives.

Read More...

Summary only...

Tomato Sauce For Chicken Parmigiana Fingers

1 large onion
8 fresh ripe tomatoes or a large can of san marzano tomatoes, drained
1/4 cup extra virgin olive oil
3 cloves of garlic, minced

In a food processor, finely mince the onion.

Place a large skillet over medium heat and add the olive oil. When the oil gets hot, add the onions and cook until translucent, about 4 or 5 minutes. Add the minced garlic and cook for 1 minute. Put the drained tomatoes in the food processor and chop, add to the skillet and reduce the heat. Simmer for approximately 45 minutes, or until the sauce thickens a bit.

Makes 2 cups

Read More...

Summary only...