Wednesday, June 25, 2008

Barefoot Blogging...Parmesan Chicken

My second entry in Barefoot Bloggers.

The first time I made this, I tried cheating and used tenders. It didn't go well. So I decided to try again. I opted to get a head start that morning before going to work by trying to pound Dolly Parton chicken breasts into A cups, much to the dismay of my neighbors. I finally decided to cut the breast in half. Still had to pound them, though. Dolly Parton breasts.

I felt the chicken was a bit bland my first try, but I had used plain bread crumbs. This time, I used Italian seasoned bread crumbs which greatly enhanced the flavor. The full combination of cheesy chicken, crisp greens, and the lemon vinaigrette is amazing...a party in the mouth.

As you can see, I went the simple route, serving the Parmesan Chicken with sliced tomatoes and a glass of iced tea. A perfect summertime meal.

Parmesan Chicken

Ina Garten's Parmesan Chicken
Barefoot Contessa Family Style

4 to 6 boneless skinless chicken breasts
1 c all purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra large eggs (I used large)
1 1/4 c seasoned dry bread crumbs
1/2 c freshly grated Parmesan, plus extra for serving
Unsalted butter
Good Olive Oil
Salad greens for 6, washed and spud dry
Lemon Vinaigrette recipe follows.

Pound the chicken breasts until they are 1/4 inch thick. (Or until your neighbors complain). You can use either a meat mallet or a rolling pin. (I used a small iron skillet).

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs with 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.

Heat 1 tablespoon butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 breast 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. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 tsp kosher salt (I used sea salt)
1/4 tsp freshly ground black pepper

Whisk together in a small bowl.

Soooo much better this time around. Give this one a try.


Anonymous said...

LMAO at Dolly Parton breasts! too funny! glad you tried the recipe a second time after you had trouble with the tenders.

Debinhawaii said...

Wow! I feel lucky my chicken breasts were pretty much A cups to start with after hearing that! ;-)
Great job and great pictures! i ended up liking this recipe too--much more than I thought. Can't wait to see how the cupcakes turn out--also not being a baker myself!