worth the whisk

Parmesean Chicken — from jan 16 08

Monday’s dinner was more interesting, aided by the fact that I had the day off, watched The Barefoot Contessa, and then looked at her recipes on the Food Network site for ages. I settled on Parmesan Chicken (not at all the same as chicken parmigiana).

Not having a well stocked kitchen I made a few adjustments — normal salt instead of Kosher, typical Kraft grated Parmesan/Romano blend instead of fresh Parm, margarine instead of butter, lemon juice out of the little lemon-shaped thingy instead of fresh. I was also out of flour so my chicken was improperly dredged in just egg and then the crumb mixture. I also cut down the receipe because I was using only 2 chicken breasts. All that said, it was delicious. I used a baby romaine mix for the salad greens and served olive oil and garlic couscous on the side along with cooked baby carrots. It was a really tasty dinner with the satisfaction of tenderized breaded chicken, cheese and the lemony vinaigrette. My husband didn’t like it quite as much as I did but I think he really missed out by eating the salad greens first, and then the chicken. Eating them together it reminded me of a lemon chicken dish but lighter (without the heavy sauce). A+, this is going into my folder of go-to recipes!