The other reason why this should be in your dinner rotation is speed! Not only is it EASY like beginner cook, make with your teenagers kinda easy, you can't screw it up easy, it's FAST. This is THE easy 25 minute dinner that will please tasted buds but won't make you stand by the stove to "babysit" it. To make this even easier serve with fresh baby carrots or a frozen veg reheated in the microwave. My kiddo had peas at lunch so he got carrots for dinner... I love peas so I am having them twice.
Recipe is adapted from: Better Homes and Gardens
May 2009 Magazine
Feeds 4
2 Chicken boneless skinless breasts, cut in half (butterflied and then sliced)
1 egg
3 Tbs buttermilk
3/4 cup panko breadcrumbs
1/2 cup finely chopped almonds
1/2 tsp salt
1/2 tsp dried parsley
1/2 tsp herbes de provence blend - just gives it a punch of flavors all at once to save time
(has thyme, marjorman, rosemary, basil, fennel, sage, lavender)
2 cups white rice ( 1/2 cup per person)
2 cups water
snip of rosemary
1 large bay leaf or 2 small ones
2 cups chicken broth
Directions:
1. Set up a dredging station. First bowl should have the egg whisked together with the buttermilk. 2nd bowl should have the seasonings and breadcrumbs and almonds. 2. Start cooking some rice. I used my scented rosemary rice recipe (see recipe in the index). Once rice is half way done. Start cooking the chicken.
3. Heat a skillet with a Tb of olive oil or canola oil
4. Slightly pound the half breasts a bit thinner so they cook evenly.
5. Dip the breast halves on a a time into the egg mixture, then the dry mixture and then place them in the skillet. Cook them for approx 4 minutes each side.
There. EASY. FAST. Delicious..
No comments:
Post a Comment
Please feel to comment about the pictures or recipe above. Looking forward to reading your comments. Happy reading, cooking, eating, and sharing good food!