Life’s a Dance

I’ve been busy trying new recipes lately. Thought I’d post the ones we’ve enjoyed. Here are a couple and I’ll post more this week. I’ll link the title to the original recipe, if anyone wants to see it and/or the reviews.  Elizabeth described the chicken as “super fast good” and the bread as “super high good good”, so take those reviews for what they are.

Parmesan Chicken
4 chicken breasts, boneless & skinless
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. dried basil
1 egg
1 tbl butter or margarine
1 tbl oil

Flatten chicken to 1/4″ thickness. Combine bread crumbs, cheese & basil. In another bowl, beat the egg. Dip the chicken in the egg and then into the bread crumb mixture. In a large skillet, heat melt the butter & oil over medium heat. Add chicken and cook 3-5 minutes per side.

Notes: I needed extra bread crumbs & cheese to coat my chicken. I didn’t have straight basil so I used my homemade Italian seasoning mixture (garlic, oregano, basil & red pepper flakes). I had to turn my heat up to medium-high in order to get a not-too-greasy chicken.

Toasted Garlic Bread
1 loaf Italian bread
5 T butter, softened
1 T extra virgin olive oil
3 cloves garlic, crushed
1/2 t dried oregano
pinch of salt

Combine butter, oil, garlic, oregano & salt. Preheat broiler. Cut the loaf in half lengthwise. Spread the butter mixture on both halves. Broil 5-8 minutes or until slightly browned.

Notes: The original recipe called for 1 tsp oregano & 1 cup of cheese (added at end and then put back under the broiler). We cut the oregano in half and it was just the right amount for us. I made the butter mixture up in the morning and let the flavors meld all day. Instead of using the full loaf, you can slice it 1-2″ thick.