Walnut Crusted Chicken
This came from Kacey's Kitchen. You can view her recipe right here.
4 boneless chicken breasts
1/2 cup of panko crumbs (moreorless depending on the size of the chicken)
1/2 cup finely crushed walnuts
1 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon crushed dried red pepper (optional)
Splash of milk
1 cup flour
Salt and Pepper
2 teaspoons extra virgin olive oil
Preheat oven to 400 degrees.
Place the flour in one plate or bowl (use paper for easy clean-up).
Beat eggs with the splash of milk and place in another bowl.
Combine panko crumbs, walnuts, garlic powder, parsley and crushed red pepper. Place on a plate.
Season chicken with salt and pepper. Coat completely in flour. Dip in egg mixture, draining any excess egg. Coat egged chicken with panko-walnut mix. Set aside and repeat with remaining chicken breasts.
In large skillet heat the olive oil over medium high heat. Sauté chicken breasts for about two minutes on each side, until lightly browned. Place chicken on aluminum foil lined sheets and bake for ten to 15 minutes until no longer pink.
Tomato and Mozzarella Salad
found at KitchenCrush, You can view that recipe if you click here.
2 Plum tomatoes
1 Mozzarella di Bufala (or mozzarella fior di latte)
Fresh basil leaves
The secret to this delicious salad lies in the quality of the used ingredients. For the best salad pick Mozzarella di Bufala (buffalo mozzarella), fragrant fresh basil and ripe yet firm plum tomatoes.
Cut the mozzarella and tomatoes into 1/2 cm (1/4 inch slices), and alternate them on a plate. Sprinkle them with chopped basil, season with salt and pepper, and drizzle them with a good quality olive oil.
I used Campari tomatoes instead of the plum.
In the chicken dish I had no dried parsley and used dried basil instead. This wasn't overpowered by the fresh basil in the salad.
Next, I didn't sauté the chicken first, rather put it straight into the oven on 350 degrees F. for 45 minutes. I could say I didn't really want to use the extra oil to save on calorie content but because I don't want my nose to grow like Pinocchio, I was feeling a bit tired and decided to take the easiest route.
Those extra calories I was trying to save, I used them to drizzle the olive oil over the chicken before I put it in the oven.
I added a bed of lettuce to place the sliced tomato and mozzarella on top.
The crust came out nice and crunchy. I also cooked an extra chicken breast which I sliced thinly the next day and added it to a green salad.
Gregg also wanted his favorite cornbread, so I made a batch of that and it went well with the meal.
Everything turned out great, both Gregg and I enjoyed it very much and we'll definitely be making it again. I will probably try to follow instructions verbatim next time......maybe. After all we need a little adventure in our lives don't we?