Parmesan Chicken

It's time for the Barefoot Bloggers and this weeks recipe was chose by Megan of My Baking Adventure.
This is a great recipe using ingredients I know I always have on hand. In fact it's so easy, I only had to read the recipe once. The only changes I made were using egg substitute instead of whole eggs. I didn't serve it with the salad so I didn't make the vinaigrette. I served mine with fresh roasted potatoes from the farmers market.

I recommend you check out the other Barefoot Bloggers and their website. Maybe it will encourage you to become a Barefoot Blogger!!!

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REMINDER

Tomorrow is the last day to sign-up for the *Taste Like Home* local goodie swap. If your interested, e-mail April or myself and let's get you signed up!

Want to know who else is participating?
Check it out here!

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Parmesan Chicken
By Ina Garten

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. .
Combine the flour, salt, and pepper on a dinner plate.

On a second plate, beat the eggs with 1 tablespoon of water.

On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken on both sides with the flour mixture, then dip into the egg mixture and dredge in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:


1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield: 6 servings

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