Crispy Parmesan Chicken with Spring Greens and a Lemon Vinaigrette

Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal. 

I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate!  

Ingredients

• 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
• salt and pepper
• 1/4 cup all-purpose flour
• 1/2 panko 
• 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 teaspoon water
• 2 Tablespoons butter  
• 2 Tablespoons olive oil
• spring greens (enough for 2 servings)
• lemon vinaigrette
• freshly shredded or shaved Parmesan
• lemon wedge

Directions

1.  Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works.  Lightly salt and pepper chicken.

2.  Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast).  In a second shallow dish, beat the egg with 1 teaspoon of water.  Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through.  If the breading is browning too quickly turn down the heat.  At this point, you can put the cooked breast in a 200-degree oven to keep warm until ready to serve. Toss the salad greens with lemon vinaigrette. To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with Parmesan.

Yield: 2 servings  (This recipe can be easily doubled or tripled)

                                                                      

Orecchiette with Italian Sausage and Spinach

This is a one-pot dinner.  That is if you start out with a large skillet.  The first time I made it I didn't use a big enough skillet and had to dirty another.   There's a lot of spinach that has to fit into the skillet so keep that in mind.  It does cook down fast but you have to have the room so just start out with a big enough skillet and you're good to go. 

I got this recipe from Kent over at Cooking 4 One.  Tonight I'm cooking for two so I doubled and made a few slight changes.  This recipe is so tasty, quick and easy cleanup.  Win, Win & Win!!

INGREDIENTS:

2 tsp olive oil 

6 oz Italian sausage 

2 tbsp shallot, diced

1 large clove garlic, minced 

6 oz orecchiette

1 3/4 cup beef broth

5 oz spinach, washed and roughly chopped 

1/3 cup cream 

14 cup freshly shredded parmesan cheese (plus extra for serving)

1/8 teaspoon red pepper flakes

INSTRUCTIONS:

1. In a large skillet over medium heat, add the olive oil, heat until simmering.  

2. Add the sausage, crumble and brown until almost no pink is left, about 5 mins.

3. Add the shallots and cook for about 3 minutes until softened. 4. Add the garlic and cook until fragrant, approximately 1 minute. 5. Add the orecchiette and stir it into the olive oil and sausage renderings, 

spreading the mixture into an even layer in the pan. 

6. Add the beef broth and bring to a heavy simmer. 

7. Cover and reduce the heat to medium­ low, cooking for approximately 11 mins. until the pasta is nearly done and the liquid is well reduced.

8. Add the spinach and cover for 3 minutes. 

9. Stir in the wilted spinach before adding the cream and the cheese.

10. Stir the cream, cheese, and red pepper flakes to create the sauce.  Remove from the heat.

Serve with extra parmesan cheese. 

Chicken Scaloppini For Two

I'm starting a new section on my blog called Cooking For Two.  Nothing new for a lot of you but it is for me.  I always make too much and I'm not a fan of leftovers.  When I can, I freeze my leftovers for my son, Michael to take home.  Right now, if Michael's reading this he'll be like NOOOO don't stop......don't worry Michael, there will still be leftovers in the freezer but maybe not as much.  
Since it's just my husband and I most of the time, I want some recipes just for two.  Tonight I made Chicken Scaloppini.  Scaloppini means thinly sliced pieces of meat, dredged in flour, sautéed and served in a sauce.  In this case, it's chicken.  Above, it looks like a lot for one serving but it's one small chicken breast sliced horizontally.  I had no problem finishing my serving.  I really like the slicing horizontally method instead of pounding thin.  It was less messy and the chicken didn't tear apart.  Also prepping the ingredients helps the dish come together fast and easy.  I served it with some roasted broccoli and Kevin and I enjoyed every bite.

Ingredients:

• 2 (6oz) boneless skinless chicken breasts (use smaller beast pieces)
• salt and pepper
• 1/4 cup flour
• 2 Tablespoons vegetable oil
• 4 ounces fresh mushrooms (quartered)
• 1 small red bell pepper, cut into thin strips
• 1 large shallot, sliced thin (about 1/4 cup)
• 2 Tablespoons capers (drained and rinsed)
• 1 garlic cloves (minced)
• 3/4 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons of butter (cut into 2 pieces)
• 1 tablespoon fresh parsley, chopped (optional, use it if you have it)

                                                           Instructions:

1. Prep all the vegetables (mushrooms, bell pepper, shallots) on a cutting board and set aside.  
2. Cut each chicken breast in half horizontally. (If slices are still too thick you can gently pound between plastic wrap to 1/4 inch thickness).  Pat dry and lightly sprinkle them with salt and pepper.
3. Spread flour in shallow dish.  Dredge each cutlet in flour, shaking off excess.  Set aside.
4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium hight heat.  Add cutlets and cook until lightly golden and cooked through, about 2 minutes per side.  Transfer to a clean plate and set aside.
5. Heat remaining 1 tablespoon of oil in the same skillet over medium high heat and cook the mushrooms, red pepper, shallot and ¼ teaspoon of salt until liquid is evaporated and vegetables start to brown, 6 minutes.  Add the capers and garlic, cook 1 minute.  
6. Add chicken broth and wine and bring to a boil, stirring up any browned bits.  Cook until reduced and slightly thickened 5-7 minutes.
7. Reduce heat to low and whisk in butter.  Salt and pepper to taste (I didn't need to add any).  Return chicken and any juices to pan to heat through, about 2 minutes.  Transfer chicken to two plates and top with vegetables and sauce.  Sprinkle with parsley.  Serve.

Recipe adapted from Cook's Country
                                                                                
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