The walking cast is off!!!!!!!! My foot is healing well and I am back in commission. I can’t tell you how liberated I feel! Needless to say, having the cast on seemed to slow down my ability to be in the kitchen as much as I’d like. Now that I’m back, I hope to have many more recipes and tidbits to share with you. Here’s one to start:
4 to 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
Good olive oil
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 bread-crumb 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 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
For the Tomatoes: Chop the tomatoes, basil, and garlic and combine. Drizzle with olive oil and balsamic until well coated. Top the chicken with this mixture and serve immediately. Deliiiiiiiiiiicous.
(Parmesan Chicken recipe courtesy of the Barefoot Contessa)