last night’s dinner~crunchy garlic chicken and dressed asparagus

I’m a bit behind on posting about last night’s dinner. Been a little bit busy with work, tutoring, social events, and catching up on the new fall tv season!

Last week I decided to try out some of Jamie Oliver‘s Food Revolution recipes. These are from his cookbook that he did after transforming a town in the UK to cooking and eating healthy (and the original testing ground for the tv show by the same name).

First, the entree: Crunchy Garlic Chicken

looks good in the cookbook!

looks good in the cookbook!

Ingredients (serves 2)

  • 1 clove of garlic
  • 1 lemon
  • 6 cream or plain crackers, such as Jacob’s (I used Panko breadcrumbs, which I had on hand)
  • 2 Tbsp butter
  • 4 sprigs of fresh Italian parsley
  • sea salt and freshly ground pepper
  • 2 heaped Tbsp all-purpose flour
  • 1 large egg, preferably free-range or organic (yeah right, i just used what I had!)
  • 2 skinless chicken breast fillets, preferably free-range or oganic (again, didn’t have those on hand)
  • olive oil

To prepare your chicken:

  1. Peel the garlic and zest the lemon.
  2. Put your crackers in a food processor with teh butter, garlic, parsley sprigns, lemon zest, and pinch of salt  & pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. (I didn’t do this, no food processor, so I just mixed together. It was fine since I already used breadcrumbs that were pretty fine.)
  3. Sprinkle the flour on to a second plate.
  4. Crack the egg into a small bowl and beat with a fork.
  5. Lightly score the underside of the chicken breasts.
  6. Dip the chicken into the flour until both sides are completely coated, then dip into the egg, and finally into the flavored crumbs.
  7. Push the crumbs on to the chicken breasts so they stick–you want the meat to be totally coated.

flavored crumb mix, egg, & flour set up

the coated chicken

To cook your chicken:

  1. You can either bake or fry the chicken.
  2. If baking, preheat your oven to its highest temperature (475 degrees), place your chicken on a sheet pan, and cook for 15 minutes.
  3. If frying, put a frying pan on medium heat, add a few good lugs of olive oil, and cook the chicken breasts for 4-5 minutes on each side, until cooked through, golden, and crisp

    i chose the frying method

    To serve your chicken:

Either serve the chicken whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

finished product

I served mine up with some dressed asparagus, also from Food Revolution cookbook.

finished product

The “dressing” for the asparagus (1 lb.) has 3 Tbsp. extra virgin olive oil, 1 tsp. dijon mustard, 1 Tbsp. red wine vinegar, pinch of parsley, and pinch of salt and pepper. Whisk it all together and cook up your asparagus and drizzle it on top.

This was a wonderful dinner, and the chicken breasts i could split in 2, so I ended up with 4 servings. The chicken was very moist, I think I’ve finally mastered how to tell when chicken is done! The crumb mixture made the chicken crispy, just like the recipes says.

Leftovers: If you make this and have leftovers, I highly recommend reheating in the oven/toaster over. It helps the crumbs to get crispy again. I reheated once in a microwave, and while it was edible, the non-crispy coating left a lot to be desired at this point.

The downside to Jamie’s cookbook is that it doesn’t contain the nutritional info. But knowing what I do about healthy eating, I think these were fairly healthy. Of course it is dependent on portion sizes and what ever else I was eating for the day. (I know a lot about what’s healthy and what isn’t because of my background and schooling. It is just so hard to take your own advice :).)

Up next: Classic Tomato Spaghetti


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