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Wednesday, March 26, 2014

In the Kitchen: Parmesan Crusted Chicken

So for those of you who don't know me personally, I love to cook and try new recipes, but I don't do it that often because of the time and effort it takes {especially now that I have a baby}. I have about five or six go-to recipes that I rotate through and about twice a year I will try a new recipe. A few months ago I came across this recipe from the Barefoot Contessa--everything she does is always so good, and this looked delicious and fairly easy to make so I decided to try it. I'm so glad I did--it is amazing! I love it because the chicken is crispy and delicious on the outside and super moist and juicy on the inside. I'm always nervous to cook meat because I'm afraid it will be dry, but this turned out perfectly. This dish is so easy and really elegant--it has become one of our favorites and I guarantee that it will become one of yours and will impress whoever you serve this for. Happy cooking! 

4-6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
unsalted butter
good olive oil
salad greens for 6 servings (I like arugula)

Lemon Vinaigrette: 
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Whisk lemon juice, olive oil, salt and pepper together.

Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. 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 and 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 breadcrumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2-3 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.

*recipe from the Ina Garten's "Barefoot Contessa: Family Style"

1 comment:

  1. Looks delicious, I'll have to try it! I've been loving your blog, you have impeccable taste. Also, I love the blue floral plate, could you tell me where they are from?



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