A few years ago I came across this recipe in Cooking Light for Easy Schnitzel. The name is a little strange but it’s essentially just parmesan crusted chicken breasts. I make it a couple of times a year and it’s always a hit. It’s pretty simple and quick.
When I make this I only use two chicken breasts but make the full amount for the dredging mixture. I usually just eyeball the flour and breadcrumb amounts and I like to use a mixture of panko and traditional breadcrumbs. I like to serve it with parmesan cous cous and a vegetable or salad.
Unfortunately, Cooking Light is really strict about bloggers posting their recipes so I’m going to have to send you off to their site to get the recipe.
*Please note that this can be prepared completely in the skillet without having to finish it in the oven. Just increase your cooking time to 4-5 minutes per side and remove from heat when internal temperature has reached 160 degrees.
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Posted in Chicken/Poultry, Ethnic, Greek, One Dish, Pasta, Quick and Easy, Tomato, tagged Chicken/Poultry, Greek, One Dish, Pasta, quick on December 1, 2008 |
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We love anything with Greek flavors and have tried several variations of Greek pasta. Usually we find that something seems to be lacking but I think we’ve finally found one to stick with. This was delicious and came together really quickly. The flavor was great and you can definitely play around with the ingredients and try different substitutions. For example, I forgot to buy kalamata olives at the store and we had green in the fridge. Rather than omit olives, I decided to throw the green in and it worked great.
(Loosely adapted from Mediterranean Pasta in Minutes, Tyler Florence)
1/2 box of penne pasta (or your choice)
2 tbsp olive oil
2 boneless skinless chicken breasts cut into strips
1/2 cup sweet onion, diced
2 cloves of garlic, minced
1 8 1/2 oz can quartered artichoke hearts in water
1/3 kalamata or green olives, pitted and halved
1 15 oz can of diced tomatoes, undrained
1 tsp dried basil
1 tsp dried oregano
1/2 cup crumbled feta cheese (divided into 1/4 and 1/4)
Salt and pepper, to taste
Bring a pot of water to a boil. Follow cooking instructions on box for pasta.
Heat a large skillet over medium to medium-high heat (depending on your oven). Add olive oil and heat until shimmery. Add chicken strips and cook until they start to brown, about 5 minutes. Add diced onion and garlic and saute for about 3 more minutes, until onion begins to look translucsent. Add in artichoke hearts, olives, diced tomatoes, basil and oregano. Season with salt and pepper, to taste. Reduce heat and cook on low until heated through. Stir in 1/4 of feta cheese and remove from heat.
Place cooked pasta in a large bowl. Pour chicken mixture over pasta. Top plated dishes with remaining feta cheese.
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