Sunday, April 5, 2009

Oh no, what happened to all my posts??

Some things have changed in my recent absence; notably I now live in a completely different Portland basement than the one I posted from previously. Also, I'm now Cooking With Gas ™.

I have eaten in the interim and taken many pictures, so I'll be occasionally offering looks back into the Lost Months ™, but meanwhile here is what I cooked and ate (in a Portland Basement) last night.

Crumby Chicken

(this is how I cooked it, see below for how I would do it differently next time)

  • 2 large organic boneless skinless chicken breasts

  • 4 sprigs of italian flat-leaf parsley

  • 1 peeled garlic clove

  • 2 tablespoons of butter

  • 1 pinch kosher salt

  • 1 pinch ground black pepper

  • 1 lemon

  • 1/2 cup cracker or bread crumbs

  • 2 tablespoons plain flour

  • 1 large egg

  • olive oil

Zest ze lemon, and food process the zest, garlic, parsley, butter, salt, pepper, and crumbs until the mixture is very fine. Put it on a plate so that you'll be able to dunk chicken in it.

The parsley in my crumb mixture left me with very green crumbs.

Whisk the egg by itself in a bowl suitable for dunking chicken breasts in.
Put the flour on another plate.
Cut some slits in the bottom of the chicken breasts, put them in some plastic (plastic bag, plastic wrap, whatever you've got), then take your girlfriend's prized cast iron skillet and whack the chicken breasts repeatedly.

She won't find out. If you don't have a girlfriend's cast iron skillet to use, a mallet would be okay, or some other big heavy flat implement suitable for chicken flattening. Flat chicken cooks faster and more evenly, as you may know.

Extract the breasts from the plastic, and coat them first in flour, then in egg, then in crumbs. You'll want them fully coated for best results.

Crank the oven way up, put the chicken breasts on a metal cooking dish (cast iron skillet perhaps?), drizzle some olive oil over the top of them, and put them in for 15 minutes.

This is exactly 15 minutes. The black crust is a good thing. Er... did I mention I now use a gas stove?
Imagine that it's really tasty, and the picture starts to look better.
Serve with lemon wedges (if you have any lemons... like say the one you zested) and a green side dish of your choice. I chose a green salad with a vinaigrette.

Results: Tasty. You could also fry the chicken at 5 minutes a side in some olive oil on the stove top, which would probably be even tastier, but more messy. Next time I do this recipe I will probably marinade the chicken somehow first, use more garlic, and less butter (the crumbs were more like a paste). I used bread crumbs here, but the recipe I was going from actually suggested crumbled cream crackers; what's a cream cracker anyhow?

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