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Holy Cow...I Can Cook?

I started this food blog New Years 2010 to force myself to get in the kitchen and teach myself how to cook. Well it has been a year, and it turns out, cooking isn't so hard after all. I kept the promise I made to myself and cooked healthy yummy meals for my family all year. Once I just got in there, read the recipes, and experimented I found cooking is yet another form of artistic expression. Just like with my art, I let go of the fear of failure and found a new passion.

Sunday, January 3, 2010

Parmesan Chicken

Chicken breast getting boring? Try this!

3 garlic cloves, minced
1/4 tsp Tabasco
1/4 tsp salt
2 tbsp lemon juice
1/4 cup white wine
1/4 cup chopped flat-leaf parsley
1/4 cup Parmesan cheese (fresh) grated
3/4 cup egg substitute

8 skinless, boneless, chicken breasts
1/4 cup flour
1 tbsp olive oil

Cooking spray
2 tbsp butter
1/4 cup white wine
3 tbsp lemon juice

1. Combine first 8 ingredients in a dish.
2. Pound the Chicken breasts between 2 sheets of plastic wrap, to 1/4 inch thickness using a meat mallet, rolling pin, or the bottom of a heavy skillet. Dredge chicken in flour and dip in egg substitute mixture.
3. Heat 1 1/2 tsp oil in large non-stick skillet coated with cooking spray over medium heat. Add 4 chicken breasts, cook 4 minutes on each side or until done. (try not to mess with them too much, or the coating will come off). Remove from pan and keep warm. Wipe pan with paper towel. Add 1 1/2 tsp fresh oil and spray pan again with cooking spray. Cook remaining chicken breasts, remove from pan and keep warm.
4. Melt butter in pan; add 1/4 cup wine and 3 tbsp lemon juice. Bring to boil; cook 30 sec. Serve butter sauce over chicken.

Serves 8
*I served this chicken on top of seasoned brown rice, with simple blanched green beans on the side. This meal was a BIG hit!

Win's Husband Rating: 10 out of 10

1 comment:

  1. Delicious way to eat lean chicken breast. I'd serve this to the president if he came over for dinner and not worry one bit. He'd like did I. The crusty Parmesan makes this a winner. We served it on a brown/wild rice mix that was a perfect companion.