Wednesday, March 14, 2012
for dinner tonight...
something about actually having a nice kitchen now makes me want to cook. this is what we're having tonight for dinner (along with some garlic green beans and cous cous)...
yolanda's famous chicken
2 (1 1/2-ounce) bread slices
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
1 1/2 teaspoons dried rosemary, crushed
1 1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon 2% reduced-fat milk
1 large egg
4 teaspoons olive oil, divided
4 lemon wedges
1. preheat oven to 375°. tear bread into pieces. place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups. (fyi, i'm not doing this step, i'm using already made breadcrumbs)
2. place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. place flour in a shallow dish. combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. combine milk and egg in a third shallow dish, stirring with a whisk.
4. working with 1 breast half at a time, dredge chicken in flour, shaking off excess. dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. place chicken on a large plate. repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes.
5. heat a 12-inch nonstick skillet over medium-high heat. coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. add 2 breast halves to pan; cook 3 minutes on each side or until browned. place on a broiler pan coated with cooking spray. lightly coat chicken with cooking spray. repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves.
6. bake at 375° for 12 minutes or until a thermometer registers 165°. serve with lemon wedges.