On the one hand, its easy to cook for Chris because he likes certain things, a lot, and is always happy to have more. On the other hand, I don’t want to make the same thing over and over again. Besides, he likes to eat stuff the first day, leftovers- not so much.
I was lying on the bed after work today with a bit of headache, when he came in to ask me how I made “that dish”. You know, the one with the mushrooms and onions and cream. Since that covers a number of dishes I’ve made lately and over the period of our relationship, I couldn’t figure out which one he meant.
Eventually, I realized he meant the Morel Risotto. Which I can’t make exactly the same as morels are no longer in season. In any event, I had also used up the short grain brown rice. And we didn’t have any cream. Nor did we have any meat besides some ground turkey and sausage for a later version of HotDish.
One semi-brief trip to Kroger later and I ended up with “the perfect chicken” that Chris wants “all the time, from now on.”
Ingredients:1 package, boneless skinless chicken breasts, Miller Amish is my preferred brand (at Kroger & Horrocks) 2 eggs 1 cup bread crumbs 1/8 cup grated parmesan cheese or more
fresh rosemary and oregano, 2-3 sprigs of each, removed leaves from stems and roughly chop
1 tsp dried rosemary 1/4 tsp garlic powder salt & pepper
Remove the tenderloins from the chicken (that little piece that nearly hangs off anyway). I usually remove the tenders, throw them in a bag in the freezer then cook up a bunch for stuff like chicken soup or stir-fry.
Trim any excess fat if necessary. Place a piece of plastic wrap or wax paper over the chicken and pound away. You can use a meat pounder/tenderizer or a heavy spatula or spoon. Pound to an even 1/2 inch thickness.
On a shallow dish or plate, crack the two eggs and mix with a fork to break the yolk and combine. In a ssecond shallow dish or plate, combine 1 cup bread crumbs, parmesan cheese, herbs, garlic powder, salt and pepper.
Heat 1 tablespoon olive oil over medium heat in a nice wide skillet.
Take each chicken breast and dip it in the egg. Allow the excess to drip off then dredge in the bread crumb mixture. Cook over medium heat for 3-4 minutes per side.
When its done right, it will look like this:
Keeping the chicken thin allows it cook quickly so the inside stays moist while the outside develops a nice crunchy crust.
Served tonight with a wild rice version and baby portabellas version of the Morel Risotto and green beans. I added a little Creole Mustard to the green beans. This is not the perfect accompaniment to our chicken and rice but it was not bad.
Chris really liked this chicken as mentioned above. There are two other critics in this house who expressed a great deal of interest in trying out my recipe.
And were mightily PO’d that nothing fell on the floor and efforts to get on the table were met with the squirt bottle defense.