Saturday, July 30, 2011

Parmesan Crusted Chicken with Roasted Potatoes

2 slices white bread
 I love this counter-top food processor.  Process the bread into fine crumbs.
Dry on a baking sheet for 10-15 minutes in a 200 degree oven until they are completely dry.  My picture makes it look they they got brown but it is is a shadow in my lighting.
Combine the crumbs with 1/2 cup grated Parmesan cheese, 1 T. chopped fresh parsley, 1 t. kosher salt, 1/4 t. black pepper.

Blend 2 egg whites, 2 t. cornstarch and the juice of 1/2 lemon with a fork in a shallow dish.

I used three chicken breasts for this recipe.  Lightly pound the breasts to an even thickness. 

Dip both sides of the chicken in the egg mixture.
Place chicken in the crumbs and pat crumbs on both sides.
Place the crumbed chicken on a wire rack.  Allow to air dry for 20-30 minutes.
Heat 3 T. olive oil in a heavy, bake-proof skillet.  Saute chicken until golden. 
Carefully turn the chicken and brown on both sides.  Unfortunately, my crumb coating stuck to the pan.  Make sure you have enough oil in the pan and the crumb mixture has dried. 
Place the whole pan in a preheated 450 degree oven.  Bake until chicken is cooked through. 

Roasted Potatoes with Garlic and Rosemary

Preheat oven to 450 degrees.
Bring 6 quarts salted water to a boil in a large saucepan.

2 pounds unpeeled potatoes, cut into large chunks
Heat 1/4 cup olive oil, 4-5 cloves garlic, smashed and 1 T. chopped fresh rosemary in a small saucepan on low heat.  Do not let the garlic brown.

Boil the potatoes for one minute.  Remove the potatoes with a slotted spoon and place on a baking sheet.  Pour the heated oil mixture over the potatoes and stir to coat. 
Roast the potatoes for 20 minutes, turning after 10 minutes or until cooked through, browned and crisp.  Season with salt.

We recently enjoyed this meal with fresh garden green beans.  YUMMY!!!

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