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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, April 9, 2010


Is there anyone who doesn't appreciate a tender chicken breast with a crisp, tasty crust? This is a cross between two of my favorite cooking styles, old·fashioned southern and Asian. The breasts will remind you a little of fried chicken, but the spinach is totally Eastern Hemisphere cuisine. And if you don't feel like having spinach, serve this chicken with another favorite vegetable. Kids love this chicken because of the crunchy crust.

Four 6-ounce skinless and boneless chicken breasts, trimmed and lightly pounded to uniform thickness
Salt and freshly ground pepper
1 large egg
1/3 cup all-purpose flour
3 tablespoons freshly grated Parmesan cheese
3 tablespoons sesame seeds
3 tablespoons vegetable oil
Spicy Garlic Spinach (recipe below)
Lemon wedges for serving

Season the chicken breasts with salt and pepper. Line a baking sheet or plate with waxed paper. Beat the egg in a wide, shallow dish or bowl just large enough to hold a chicken breast. Mix the flour, cheese, sesame seeds, 1/2 teaspoon salt, and 1/2 teaspoon pepper in another dish of a similar size. Dip each chicken breast on both sides in the egg and then roll in the flour to coat it completely. Place on the waxed-paper-lined baking sheet.

Heat the oil in a large skillet over medium-high heat until the oil is very hot but not smoking. Add the chicken (it should sizzle when it hits the pan) and reduce the heat to medium. Cook, occasionally turning the breasts, until the crust is golden brown and the chicken feels firm when pressed in the center, about 12 minutes. Adjust the heat as needed so the chicken cooks steadily but does not burn. Transfer to a carving board.

To serve, spoon one-fourth of the spinach onto a dinner plate. Cut a breast crosswise into 1/2-inch strips. Slip the knife under the chicken and transfer to the plate, fanning out the slices. Repeat with the remaining chicken and spinach. Serve immediately with the lemon wedges.

Makes 4 Servings


Spinach travels to Asia in this quick saute! And it's a delicious trip. If you don't have chili sauce with garlic, which is sold in Asian markets and the Asian section of the supermarket, use an additional garlic clove and spike the spinach with crushed hot red peppers. Heat the garlic along with the oil for even more garlic flavor and to reduce the chance that the garlic will burn when it hits the hot oil in the skillet.

1 tablespoon vegetable oil
1 garlic clove, thinly sliced
Two l0-ounce bags baby spinach, rinsed but not dried
1 tablespoon Chinese chili sauce with garlic
Salt to taste

Combine the oil and garlic in a large skillet and cook over medium heat until the garlic is softened, about 3 minutes.

Add the spinach to the skillet, one handful at a time, stirring until the batch is wilted before adding the next handful. Cook until the spinach is tender, about 5 minutes. Stir in the chili sauce. Season with salt and serve hot.


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