Today has been an “out of it” day. Ya know, just going through the motions but your mind in somewhere else, not sure where mine was…=). I love my short work days; I went to the library and picked up some new workout DVD s and worked out all before the husband got home!
I started my dinner challenge tonight….the result are:
Garlic and Lemon pan-fried Chicken, Green beans, Potatoes
2 tablespoons olive oil
2 big cloves garlic, peeled and slightly smashed
1/3 cup breadcrumbs
2 tablespoons Parmesan cheese
1/2 teaspoon chopped rosemary
zest and juice from half a lemon
2 chicken breast halves, pounded to 1/3 – 1/2 inch thickness
Heat a medium skillet over medium-low heat and add oil. When oil is hot, add garlic and cook, stirring occasionally, for about 7 minutes, until golden brown and softened. Remove the garlic with a slotted spoon and place in a small bowl. Smash with a fork and set aside.
Combine the breadcrumbs, Parmesan, rosemary and lemon zest in a shallow dish. Add salt and pepper to taste. Add the egg and lemon juice to the smashed garlic and whisk to combine.
Heat the garlic oil over medium heat. Season the chicken with salt and pepper. Dip the chicken into the egg mixture, then the breadcrumb mixture. Once the oil is hot, add the chicken and cook about 2 1/2 minutes per side. Serve with slices or wedges of lemon, if desired.
The potatoes were cute up in squares then laid in foil (foil shaped like a boat). I pour a little olive oil and coated the potatoes and then sprinkled salt and pepper. Baked on a cookie sheet in the oven at 350 for about 30 or so min; until the potatoes are soft.
Green beans were just steamed with a little butter, salt and pepper.
This tasted great!! Next time I need to pound the chicken out to make it thinner, this would stop the crumb coating from getting almost burnt like.