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Posts Tagged ‘free range chicken’

What you need:

1 large  chicken breast
1  egg white
40g fresh bread crumbs
15g  finely grated parmesan
A good pinch of cayenne pepper
1/2 tablespoon olive oil
1/2 lemon, cut into wedges
Salt and freshly ground black pepper
Parsley

What you do:

Flatten the chicken breast using a rolling pin. Lightly whisk the egg white in a medium-sized bowl.

In another bowl, combine the breadcrumbs, parmesan and cayenne pepper, lemon zest and chopped parsley.

Dip the chicken fillet, first in the egg white and then in the breadcrumb mixture until well covered. Set aside on a large plate.
When the fillet is coated, heat the oil in a non-stick frying pan.

Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden.

Season to taste.

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What you need:

1/4 cup (60 milliliters) extra virgin olive oil, plus 3 tablespoons
1 medium onion, small chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup (90 grams) Kalamata olives, pitted
1/2 cup fresh basil, thin sliced
28 ounce (765 grams) can whole peeled tomatoes, drained and hand crushed
pinch sugar
salt
black pepper
1 1/2 pound (670 grams) boneless, skinless free-range chicken breasts
1/2 (65 grams) cup all purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup (115 grams) dried bread crumbs
8 ounces (230 grams) mozzarella cheese, shredded
1 cup (90 grams) Parmesan cheese, grated
Optional: cooked spaghetti pasta

What you do:

Coat a sauté pan with olive oil and place over medium heat until hot. Add the onions, garlic, and bay leaves cook and stir for 5 minutes until onions and garlic are soft. Add the olives and tomatoes. Continue to simmer and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with basil, sugar, salt and pepper. Lower the heat and keep warm.
Preheat oven to 450°F (230°C).
With a flat meat mallet pound each chicken breast on a cutting board with a protective piece of plastic over them to keep things clean, until they are 1/2-inch thick.
Set up your breading station:Easy as 1-2-3
Put the flour in a shallow bowl and season with a good amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, combine the eggs and water, beat until frothy
Put the breadcrumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large ovenproof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg mixture, letting the excess drip off. Next coat the chicken in the bread crumbs. When the oil is hot, add the cutlets and fry for 4 minutes on each side looking for a golden color and crisp texture. Try to turn only once.
Place the chicken cutlets in a baking dish. Ladle the tomato sauce over the chicken and layer with mozzarella and Parmesan. Bake for 20 minutes or until the cheese is bubbly.
Serve over spaghetti if you prefer

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What you need:

8 oz /230g  boneless, skinless  chicken breast
2 tsp extra virgin olive oil
1 oz  / 28 g chopped garlic
pinch salt
pinch black pepper

3 hearts romaine lettuce chopped

2 lemons juiced
2 ripe avocados, halved and scooped from skins with a spoon, then 1 inch (2.5 centimeter) diced
2 vine ripe tomatoes, seeded and 1 inch diced
1 red onion, chopped
10 oz /270 g blue cheese crumbled
2 tbsp extra virgin olive oil
pinch salt
pinch black pepper

What you do:

Heat a grill pan , frying pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, chopped garlic, salt and pepper. Grill or pan-fry chicken 6 to 7 minutes on each side. Look for some browning. Remove from heat and let rest for 5 mins.

In a small pot, cover eggs with cold water and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. After the 10 mins, cool eggs under cold running water. Peel and chop.

Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.

Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle the remaining 2 tbsp extra virgin olive oil over lettuce. Season greens with salt and pepper, to taste.

Toss diced avocados with juice of remaining 1/2 lemon, to prevent browning.

Halve chicken breasts and chop the meat.

To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and crumbled blue cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

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