Monday, March 19, 2012

Breaded Chicken and Roasted Veggies

Nothing like a quick dinner, that's yummy and healthy.And a dinner that also required very little mess. And although I love to cook, these are the dinners I want to eat 6 out of the 7 nights of the week. 
This recipe is a basic recipe, and it hit the spot so well that I couldn't help but blog it.

Serves 2

2 pieces of boneless skinless chicken breast, tenderized

1 tbsp + 2 tbsp olive oil
4 cloves of garlic, minced
3–4 tbsp of parsley, finely chopped
Juice of one lemon
Salt and pepper, to taste

1 cup flour
1 egg, lightly beaten
1 cup whole wheat breadcrumbs 

Marinate the chicken in 1 tbsp olive oil, garlic, parsley, lemon, salt and pepper for 15–20 minutes.

While marinating, set three plates in a row on your kitchen counter, with flour in the first, the beaten egg in the second and the last with the breadcrumbs.

Heat the remaining 2 tbsp olive oil in a large skillet.

Using a pair of tongs, dredge both sides of the chicken in flour.

Next run the chicken through the egg to coat it lightly and hold the chicken over to let any excess fall back into the plate.

Finally, lay the chicken in the breadcrumbs, turn it over and press it into the breading to evenly coat. 

Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 5–7 minutes more. 

Serve with roasted veggies or potato. 

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