Parmesan-Crusted Chicken

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I guarantee that this chicken is more delicious than you’re imagining. It’s so good! I always have good memories from this chicken because the first time I made it was for my sisters when my parents were on vacation. This was the same vacation when my parents received a frantic phone call after Brooke spent all of our food money on bathing suits. I’m glad we were able to scrounge up enough to buy the ingredients for this dinner because it was the first thing I ever cooked that my sisters actually liked! That is a very good sign for everyone who is going to try this recipe.

To make this chicken, spread some grated parmesan cheese out in a shallow dish. 

Then, sprinkle some black pepper on both sides of your chicken breasts. There is no need to add salt because the cheese adds enough.

Next, put one chicken breast on the cheese, and press it down so the cheese sticks. Repeat the cheesing with the other side. It helps to use tongs for this whole process to avoid getting salmonella hands. David greatly appreciates all efforts to contain salmonella.

After the chicken is covered in cheese, put it on a non-stick pan over medium-high heat. You don’t need to add any extra oil to the pan (I’ve only tried this on non-stick) because the cheese releases enough oil that the chicken comes off easily. Once you see the chicken start turning white at it’s middle, flip it over. The chicken is done when it is opaque and shrunken from its former size. The thinly sliced breasts I used took about 2 or 3 minutes to cook through. It is also important not to crowd the pan so its temperature doesn’t drop and so the breasts don’t stick together. Just move the cooked breasts to a side plate covered with tinfoil while you finish cooking the rest of the batch.

A great way to serve this chicken is to top the breasts with some chopped tomatoes seasoned with some herbs/spices and olive oil. I used canned tomatoes here, and it was great. I have a thing for crispy cheese, and the parmesan crust on this chicken totally fulfills my cravings. You will really be shocked at how good this chicken is!

This recipe is one of Rachael Ray’s 30 minute meals (but it doesn’t take that long) and was perfect as written. Enjoy!

Shopping list:

  • Chicken breast- 1.5 pounds
  • Parmesan cheese- 1 cup, grated
  • Pepper
  • Tomatoes (canned or fresh)- 1 cup
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David’s Fried Matzah

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Today’s post comes courtesy of David. He has become a true master of breakfast and one of his specialties is making the best fried matzah in town. His fried matzah has become a full-fledged comfort food I crave. This designation is a very high honor that can only be achieved by a dish that is delicious, reassuring, and made on a frequent basis. I hope you enjoy learning his methods, or at least have fun drooling over the pictures. 

When Pam invited me to do a guest post, I was initially unsure of what to discuss. It is only natural, however, that I write about my mom’s Matzo Brei (Fried Matzo – as Pam would call it). Growing up, I remember my mom making me this delicious dish before school and even sometimes for dinner too. Some of my favorite family meals were when we would make breakfast foods for dinner. Despite this being a Passover staple, I enjoy my Matzo Brei all year long.

Over time, I have altered the recipe slightly, but it is still very much the recipe that was passed down to me. I hope you enjoy this dish as much as I do. Stella loves it too when she’s lucky enough to snag a bite!

Normally, if I am making this dish just for me, I will use 1 whole egg and 2 egg whites with 1.5 sheets of matzo. Double this ratio for a double serving. Still, you should experiment with this ratio to determine what you like best. I like mine more “eggy” and Pam likes hers with more matzo. The brand of matzo I like is Manischewitz, which can be found in most grocery stores. You can buy salted matzo, but I prefer unsalted.

The first thing you do is whisk your eggs in a bowl. If you want to add some fluffiness to your eggs, you can stir in a small amount of milk. My mom used to make Matzo Brei with milk, but I have since removed this step from my recipe.

Next, you want to break up the matzo into 1 inch pieces. You can break it directly into the whisked eggs and then mix all of it up. Pour this egg/matzo mixture onto a non-stick pan. You may need to use cooking spray.

With the pan over medium to medium-high heat, frequently stir your eggs as if you were scrambling them. You can let the eggs brown slightly on the pan, but be careful not to let them sit on the hot pan too long without stirring them. I personally like my eggs well done, but you can adjust the length of cooking time to satisfy your preferences.

This 10-minute meal is irresistible! Don’t be shy to add salt, pepper, ketchup, maple syrup, or any other condiment you enjoy with your eggs. I find pepper to be enough for me. Pam likes dipping hers in margarine (yuck). I hope you enjoy this recipe as much as I do. Please let me know what you think. Enjoy!

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These Are a Few of My Faaa-vor-ite Things

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As much as I love kitten whiskers (I actually have a collection of them at home, leftover from when I’d find them as a kid) and wrapped packages, there are two other things in my daily life that make me even happier. The first is Trader Joe’s lavender lotion. It makes me happy to look at because its bottle and label are really pretty, but the best part is that it smells like a spa! Ahhhh, instant relaxation. It is also a good lotion- not too creamy, watery, or greasy!

The second thing that makes my daily life more enjoyable is my collection of infused olive oils. There is a great olive oil and vinegar store in Newtown, Pennsylvania that I love going to because they let you taste all of them. Just be warned that tasting too much olive oil, even a drop at a time, is not good for your digestion. I have a very, very spicy harissa oil that I like drizzling on top of soups or using to make popcorn. It also has a beautiful orange color. I have a very aromatic white truffle oil that I also like drizzling on top of soups. I have a basil oil that is perfect for tomato mozzarella salads, and I have a picholine oil because I love picholine olives. Lastly, I have an herbs de provence oil that is good on absolutely everything, especially a crispy chip baked potato!

Using infused oil in cooking adds a lot of flavor to your food without a lot of work. Garlic oil is definitely a great one to have too! If you don’t have an olive oil boutique available to you, you should consider infusing your own oils. I’ve never done it though. (UPDATE- I frequently infuse oils!) I have, however, infused my own vodka, but that’s a tale for another day! (UPDATE- Here’s the tale!)

Have any of you infused your own olive oils before?

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