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Easy Dinner: Chicken Milanese with White-Bean Salad

October 31, 2009 By

I love this recipe from Redbook June 2009 because you can prep the night before and it is easily adaptable for picky eaters.  Leave the chicken plain, cut into chicken strips and add your favorite dipping sauce.  The kids will love this because the panko breadcrumbs makes the chicken extremely crunchy. 

What you can do the night before:

  • Prep all of the vegetables for the white bean salad (wash and cut).  Place them in separate baggies or containers.
  • Pound your chicken breasts flat.

This eliminates a lot of time when you are actually making dinner.  The chicken breasts are ready to go and you only need to cook the asparagus (2 minues) then the white-bean salad is almost ready. 

Chicken Milanese with White-Bean Salad

Ingredients- White Bean Salad

  • 1/2 lb asparagus, trimmed, cut into 1-inch pieces
  • 1 (15.5 oz) can white cannellini beans, rinsed and drained
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup finely diced red onion
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp. grated lemon zest
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • black pepper to taste
  • 3 cups baby arugula

Chicken

  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 4 (4oz) chicken cutlets
  • 1/2 tsp. each salt and pepper
  • 1/4 cup canola or vegetable oil

Directions

  1. Salad: Bring 4 cups of lightly salted water to boil in a large pan or skillet. Add asparagus and blanch 2 minutes or until crisp-tender. Drain and run under cold water. Place asparagus in a medium-bowl, add beans, tomatoes, onion, oil, lemon zest, lemon juice, salt, and pepper to taste; toss to combine. Lay arugula on top of salad but do not toss yet or arugula will become soggy.
  2. Chicken: Place flour in a bowl or on waxed paper. Beat egg with a fork in a small bowl and place next to flour. Place breadcrumbs in another bowl and create an assembly line. Season the cutlets with salt and pepper. Dredge chicken in flour, dip into egg; then dip into breadcrumbs to coat.
  3. Heat oil in a large skillet over medium heat. Fry cutlets in two batches, a few minutes on each side or until golden. Drain on a paper towl. If your chicken is not very flat, you may need to place it in the oven until all pink is gone.
  4. Toss the salad mixture and place on top of cutlets.

** This photo was taken by me, if you would like to use it on your website- please contact me.

Filed Under: Blog, Featured, Main Dishes, Recent Articles, Recipe Box 9 Comments

Chicken and Gnocchi Soup

August 21, 2009 By

gnocchi

A few months ago I had tried a Chicken and Gnocchi soup at Olive Garden that I really liked. Gnocchi (pronounced nyoh key) is a potato dumpling. The other day I was sitting at home craving the soup and decided to take it upon myself to find out if anyone else has figured out how to make something similar at home. The great thing about this recipe is that when you are planning to make the soup – you can chop up the veggies the night before and pre-cook your chicken or buy chicken that is already cooked. The soup cooks pretty quickly, so it is an easy meal to make.

Chicken and Gnocchi Soup

Ingredients:

  • 3-4 chicken breasts, cooked and diced
  • 4 cups of chicken broth
  • 1 stalk of celery, diced
  • 1 garlic clove, chopped
  • 1 carrot, shredded
  • 1/2 onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon of thyme
  • salt and pepper to taste
  • 16 ounces of potato gnocchi (found in the grocery aisle with pastas)
  • 1 1/2 cups of half and half
  • 1/2 cup of heavy cream
  • 1 cup of fresh spinach, chopped

Directions:

  • Saute the onion, celery, garlic, carrot and onion in oil over medium heat.
  • Add chicken, chicken broth, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 5 minutes.
  • Add half and half and heavy cream and simmer for another 5 minutes.
  • Add spinach and cook for another 1-2 minutes until spinach is wilted.
  • Serve and enjoy!

Recipe adapted from Recipezaar

Filed Under: Blog, Food Talk, Recent Articles, Recipe Box 2 Comments

Chicken Tamale Casserole

February 13, 2009 By
Chicken Tamale Casserole
Cooking Light- November
  • 1 cup 4-cheese Mexican blend cheese, divided.
  • 1/3 cup fat free milk
  • 1/4 cup egg substitute
  • 1 tsp. ground cumin
  • 1/8 tsp ground red pepper
  • 1 (14 3/4 oz.) cream-style corn
  • 1 (8.5 oz) box corn muffin mix
  • 1 (4 oz) chopped green chiles
  • Cooking spray
  • 1 (10 oz) can red enchilada sauce
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat free sour cream

1 Preheat oven to 400

2 Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13×9 inch baking dish coated with cooking spray

3 Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each with sour cream.

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Filed Under: Blog, Food Talk, Recipe Box 2 Comments
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