Parmesan-Crusted Chicken

 

The family loves this one.

INGREDIENTS

2boneless, skinless chicken breasts (about 8 ounces each)

Kosher salt and black pepper

1¼cups panko bread crumbs

¾cup grated Parmesan

1tablespoon finely chopped fresh parsley, plus more for garnishing

2tablespoons extra-virgin olive oil

¼cup mayonnaise

Lemon wedges (optional), for serving

PREPARATION

Heat oven to 425 degrees. Line a sheet pan with parchment paper. Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets. (You’ll have 4 total pieces.)

Using a meat mallet or rolling pin, pound the cutlets until ¼-inch thick. Season with ½ teaspoon salt and ¼ teaspoon pepper.

In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½ teaspoon salt and ½ teaspoon pepper. Add oil and toss until the bread crumbs are evenly coated.

Working one at a time, brush each chicken cutlet all over with 1 tablespoon mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.

Sprinkle lightly with salt and serve hot or warm.

Honey Sesame Pasta Salad

 we make this all summer long. Thank you, Dan Pelosi.

Ingredients

1 lb box of rotini 

2 cups halved cherry tomatoes

2 cups diced cucumbers

2 cups fresh corn kernels

2 cups chopped romaine lettuce

1 pound of thinly sliced chicken breast tenders*

1/2 cup of sesame seeds 

1/4 cup olive oil

2 tablespoons honey 

Sesame Honey Dijon dressing: 

2/3 cup olive oil 

1/4 cup red wine vinegar 

2 tablespoons honey

2 tablespoons Dijon mustard

1/8 cup toasted sesame seeds

salt, pepper and red pepper flakes to taste

*you can easily substitute firm tofu here.

Preparation

Bring a pot of well-salted water to a boil. Add the pasta and cook until al dente pasta. After 7 minutes, drain pasta and set aside. 

Lay out your chicken tenders on a cutting board and season with salt. On a small plate, pour ½ cup of sesame seeds. Evenly coat each side of the chicken in the sesame seeds. Heat a large frying pan with 2 tablespoons of olive oil and 1 tablespoon of honey. Place the half of the chicken in the pan and cook for 3 minutes on each side until golden brown. Add the remaining 2 tablespoons of olive oil and 1 tablespoon of honey into the pan and repeat with the rest of the chicken. Cut the chicken into ½ inch pieces. Set aside.

While the chicken rests, make the dressing. Whisk all dressing ingredients together in a small bowl until well-combined. 

Put the pasta in a large bowl and add in 2 cups each of tomato, cucumber, corn, and lettuce. Toss to coat.  Cut the chicken into ½ inch pieces and serve either on top of the pasta salad or tossed into the pasta salad. 

Enjoy! This pasta salad can be served warm or cold and is easily made ahead of time!

Pressure Cooker Chipotle-Honey Chicken Tacos

 From NYTimes.

INGREDIENTS

1 1⁄2 pounds boneless, skinless chicken thighs

1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce

3 tablespoons honey

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt, plus additional as needed

1⁄2 teaspoon ground cumin

1 (15-ounce) can black beans, rinsed and drained

1 lime, juiced

Warmed tortillas, for serving and Pickled onion, for serving (see Tip) Sliced or cubed avocado, for serving

PREPARATION

Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.

Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you’d like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.

Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

Tip: To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1 1/2 cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, or can be stored in the refrigerator for up to 2 weeks.