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
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:
- Peel the garlic and zest the lemon.
- 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.)
- Sprinkle the flour on to a second plate.
- Crack the egg into a small bowl and beat with a fork.
- Lightly score the underside of the chicken breasts.
- Dip the chicken into the flour until both sides are completely coated, then dip into the egg, and finally into the flavored crumbs.
- Push the crumbs on to the chicken breasts so they stick–you want the meat to be totally coated.
To cook your chicken:
- You can either bake or fry the chicken.
- If baking, preheat your oven to its highest temperature (475 degrees), place your chicken on a sheet pan, and cook for 15 minutes.
- 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
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.
I served mine up with some dressed asparagus, also from Food Revolution cookbook.
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