Ina Garten Parmesan Chicken

I keep forgetting to take pictures of things...

But, believe you me, this is a great and simple recipe. I had it last night with a friend (another med school wife) while Drew was on call and again tonight with Drew.

Last night's menu:
Caprese Salad
Parmesan Chicken
Field Green salad
Garlic & Cheddar Cheesy bread

Tonight's Menu:
Caprese Salad
Parmesan Chicken
Roasted Asparagus

So besides the Parmesan chicken I have had Caprese Salad alot the last few days. Mostly, this is because my mom gave me one of her basil plants. I LOVE basil, but buying it fresh at the grocery store is really expensive. But there are a whole host of things you really can only make with fresh basil (there are plenty of herbs that I dont mind substituting dried for fresh, but basil is NOT one of them). So I am often caught in a catch-22 which means that I end up not making the things I need fresh basil for...so now that I have my own abundant and fresh supply I am going a little overboard. I need to slow down; I dont want to be left with a completely bare basil plant. That would be sad. :(

But, back to the Parmesan Chicken...like I said, tasty and simple. As you can see Ina Garten (Barefoot Contessa) serves her chicken with a field green salad in a lemon vinaigrette, but you dont have to. Here is the recipe:

Ingredients

• 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

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

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 breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides 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