Tuesday, October 17, 2006

Parmesan-crusted chicken (p2)

First of all let me say my photo's of this dish does NOT do it justice!

This Parmesan-Crusted Chicken is so GOOOOOD. Its from the March 06 edition of Everyday Food Magazine. On the page it notes: Lorraine Radke, Sacramento, Ca....I think its her recipe...so props to you girl!!!!
I changed it up a bit to make it more Sb legal and not only does it look really pretty, it smells wonderful as its cooking and it tastes GREAT.

Parmesan-crusted chicken (p2)
4 slices of ww bread, torn into large pieces
1/2 c grated parmesan cheese
2 TAB coarsely chopped fresh parsley
1/4 each salt and pepper
1 large egg, lightly beaten (I used two)
4 boneless, skinless chicken breast cutlets (i found it worked better for me to cut each into strips...it cooked more evenly )
2 TAB Olive oil
2 TAB fresh lemon juice (i used bottled)
1 TAB Dijon mustard
2 TAB cold butter, cut into small pieces (i used 2 TAB from ICBINB stick butter)
1 pkt of Splenda (optional but I'd suggest it)
(and perhaps a little corn strach as the
lemon-Dijon sauce if often a bit thin)

1) In food processor, pulse bread, Parmesan, parsley and 1/4 tsp salt and pepper until fine and crumbles form. Transfer to a shallow bowl: place beaten egg in another.

2) One at a time, dip chicken cutlets (or strips) into egg and then into the breadcrumb mixture. press firmly to get the breadcrumbs to stick well

3)Heat 1 to 2 Tab Olive oil in large nonstick skillet over med heat (note: the nonstick skillet is important as my skillets are old and not very good and the breading stuck and pulled from the chicken). Cook cutlets a few at a time and add 1 to 2 TAB more oil if needed for each new batch, until through, 2 to 3 Min's per side (approx)

4) Wipe skillet clean. Add lemon juice and 1/4 cup water; cook on low or med til steaming, 1 min. Add mustard and remove from heat, and stir in butter until combined. (note: i added one packet of Spenda for a sweeter sauce and REALLY LIKED IT!). Drizzle over chicken and serve.
Note: when adding butter to the lemon-Dijon sauce, be sure to stir vigorously with a wooden spoon or heat proof spatula. (ya may want to add a bit of cornstarch if this it too thin)

No comments: