A recipe from NY1. Who knew??

I read the NY Times online everyday. Well, not everyday. And I don't really read it as much as I chech the Dine & Wine section.
It's doesn't change very often. Every other day or so there is a new article or recipe. I always try to remember what I want to make but rarely do. I spend the day working, and forget to even check it to remind myself of what I saw and liked when I get home and hungry.

Yesterday as I was cruzing through all the local news web sites I decided to see what kind of recipes were being posted on NY1.com. There was a really easy and delicious looking recipe that just nagged at me all day. It was a Zucchini Crusted Chichen Breast.

As you know by now, simple and rustic Italian is my favorite thing to cook and eat, so this was right up my alley.

When P2 and I were planning dinner I ran it by him and he said it sounded perfect. What made it even more perfect was that we had everything we needed alreay except the chicken. P2 was on his way to a meeting, so he was going to pick some up on his way home.

What you need is:

2 large chicken breasts sliced in half long ways
1 large zucchini
Tomato sauce (homemade or jar)
Olive oil
Salt and pepper to taste.
And a couple handfulls of parmesan cheese grated or shredded.
Luckily we had some sauce that P2's sister made while she was staying with us, so that step was done. All I had to do was heat it up. So I started with that and had it simmering on low on the back burner. You won't need much. Just enough to cover the bottom of your plate.

Next I grated the zucchini. If you are going to need to make more that 2 servings, get more zucchini. This made just enought for the 4 peices.

Next pour some flower, about a cup or so into a plate and season it a bit with the salt and pepper.

Then in a small bowl beat 2 eggs until the yolk and whites are combined.

Now it is time to assemble the chicken.

You basicaly are just going to treat the breats like you would if you were making cutles, but instead of the breadcrumbs you are going to use the shredded zucchini. Dredge the chicken in the flower, dip it in the egg, and roll it in the shredded zucchini.
Then you saute it .
Drop it in a pan heated with olive oil and brown on one side. When they are ready, flip them and throw a little grated parmesan on top. The recipe said to cover it at that point, but I didn't. I thought it would make the crust too soft by steaming it.
Once the second side is browned up nice you are done. Remember that the chicken breast were cut down the middle so they will be pretty thin. They won't take that long to cook.

Now take the sauce that you have on your back burner and put a thin layer on your plate. This added just the perfect ratio of sauce to chicken. It really didn't need a lot, but it was nice to have the sauce there. Then just place the chicken on the sauce!

That's it. It was that simple!!
Here is the link to the NY 1 recipe : http://www.ny1.com/content/ny1_living/124687/recipe--zucchini-crusted-chicken/.
There is a video there that you might find helpful. I watched it at work with the volume off.

Hope you love it!



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