“The Way to a Man’s Heart…”

Parmesan Chicken and Rosemary Roasted Potatoes

They say a way to a man’s heart is through his stomach… maybe… this dish is sure to be a good start.

This chicken recipe is adapted from Ina Garten’s Parmesan Chicken recipe. This is super easy and very delicious. Don’t be afraid to try different cheeses like romano or pecorino.

Ingredients

Parmesan Chicken
2 boneless, skinless chicken breasts
1/2 cup flour (I used rice flour for GF (gluten free))
course salt/fresh ground pepper to taste
2 eggs
1/2 cup seasoned italian bread crumbs
1/2 cup shredded parmesan cheese or grated. I like the shredded variety, but you can also use grated or both, be creative!

Dressing and Salad
The juice of 1 lemon or 1/4 cup
1/2 cup olive oil
4 cups of lettuce
1 avocado
grape tomatoes
course salt/fresh ground pepper to taste

Roasted Potatoes
small potatoes (I get a small bag at Trader Joes)
3 sprigs of rosemary
olive oil or olive oil spray to – enough to coat
course salt/fresh ground pepper to taste

Lemon Dressing
Juice the lemon into a container that has an airtight lid. Add the olive oil. Throw in a dash of salt and pepper to taste. Cover tightly and shake. Keep in fridge until ready to use.

Rosemary Roasted Potatoes
Heat oven to 375. Wash and cut small potatoes in half. Place in a foil lined baking dish. Drizzle with olive oil or coat with cooking olive oil spray. Sprinkle with the salt, pepper and rosemary and toss so most of the potatoes are coated.

Put potatoes in the oven and bake until tender… about 45 minutes. Toss a couple times during this process.

pre baked potatoes

pre baked potatoes

Parmesan Chicken
Wash the chicken breast off, dry it and pound it out flat between some palstic wrap. This will help it cook faster.

pounded out chicken breast

pounded out chicken breast

Make an assembly line: seasoned (salt/pepper) flour dish, beaten eggs bowl, breadcrumb and parmesan cheese plate.

Coat the chicken in the flour, dip in the egg, cover with  the breadcrumb mixture.

Then heat some olive oil (enough to coat the bottom of the pan well) and cook the chicken for about 5 minutes on each side.
when it's brown, turn it over

when it’s brown, turn it over

Salad
In a large bowl, toss the lettuce and tomatoes with the lemon dressing.

Slice the avocado and place to the side.

mix the salad with lemon dressing

mix the salad with lemon dressing

Assemble the plate with the chicken on the bottom, salad on top of the chicken with the lemon dressing drizzling over the chicken. Potatoes on the side. Place the sliced avocado on top for a pretty presentation.

enjoy!

enjoy!

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