I decided to make chicken for dinner tonight. I didn't have a whole lot of time, so I just kind of threw something together. After I made it, I realized that I should have written everything down. Wasn't that the point of this blog? To get me to start writing recipes down? Oh well. It was very tasty, so I decided to blog about the chicken from memory anyway. This one is more of an entry level recipe, so if I scared you with the pasta, don't worry this one is much more manageable. However, since the post was an afterthought...I don't have any pictures.
Ingredients:
3-4 boneless skinless chicken breasts
1 large egg
1/2 cup mayonnaise
1 1/2 Tbs mustard
1 Tbs milk
1/2 cup Parmesan cheese
1/2 cup flour
1 tsp salt
1/2 tsp basil
1/2 tsp pepper
Olive oil for cooking
First, if your chicken breasts are really thick, you probably don't need as many, but you will want to slice them so they are thinner. They will cook much better this way. I also tend to like smaller pieces of chicken, so I cut mine in half (the other way) anyhow. Once your chicken is pleasing to you, set it aside. Crack your egg in a shallow dish, and wisk it a little bit. Add the mayonnaise, mustard and milk and stir until smooth. In a separate shallow dish, combine the Parmesan cheese, flour, salt, basil and pepper.
Coat the bottom large frying pan with your olive oil and let it heat at medium heat for a few minutes. You always want your pan to be hot before you add food, especially meat. While your pan is heating, coat your chicken. First in the wet mixture; then in the dry mixture. Add your chicken to the heated pan and cook, on medium heat, for about 6 min per side. The thickness of your chicken will affect cooking times. When the chicken is done, it should have a nice golden brown crust, and juices will run clear.
I served my chicken with a simple side of pasta in marinara sauce. You could put marinara on the chicken too, but it really doesn't need it.
Sorry again about no pictures. I'm still new to the food blog world. Things should improve as time goes by.
