Pine Nut and Parmesan Crusted Chicken

Posted on March 19, 2014 by admin

This dinner was sooo good. It was flavorful yet easy, memorable yet simple. I really loved everything about it. I didn’t go overboard for a random weekday night. I kept it simple with just 2 things and it was a good one.

I had brussels sprouts on the brain because we had talked at LENGTH about them at work during lunch. I can’t tell if you think that’s weird or awesome. We thought it was awesome. It was such a fun exchange of favorite ways to make, eat, or order brussels sprouts. I love roasting them and somebody mentioned adding a touch of honey. Done!

I think the first few teases of spring made me want a crunchy protein and a veggie. Nothing else.
Pine nut and Parmesan Crusted Chicken - The Three Bite Rule

I used chicken tenders because I can’t get over how massive chicken breasts can be sometimes. 2 tenders per person is plenty when you pound them out…the same amount of chicken seems like wayy more because of the increased surface area. Plus they tighten up a bit when frying. The nutty exterior and the salty Parmesan was a perfect combo. So good!

Ingredients:

2 cups brussels sprouts trimmed and halved
2 tsp honey
1 tsp olive oil
4 chicken tenders (2 tenders per person)
1/2 cup pine nuts
1/4 cup Parmesan cheese
3 tbs wheat germ (or bread crumbs)
1 egg
1/3 cup liquid egg whites (or one more full egg with a splash of water)
2 tsp light mayo
3 tsp milk
1/2 tsp ground garlic
1/4 tsp garlic powder
1/2 tsp worcestershire sauce
sea salt & pepper

Directions:

Preheat the oven to 400 degrees while you trim & half the brussels sprouts.
Pine nut and Parmesan Crusted Chicken - The Three Bite Rule
In a small pan, over medium heat, toast the pine nuts. Stir regularly and be careful not to burn them. Cook for about 5 minutes until evenly and lightly browned.

Whisk together the egg and egg whites in a shallow container.
Mix together the wheat germ, Parmesan cheese, and chopped pine nuts.
Pine nut and Parmesan Crusted Chicken - The Three Bite Rule
Put the brussels sprouts onto a baking sheet, drizzle them with olive oil, sprinkle with salt and pepper.
Roast them in the oven for about 5-7 minutes.
Heat a large skillet with 1/4 inch of vegetable oil to a medium heat.
Pound out the chicken tenders until evenly flattened.
Pine nut and Parmesan Crusted Chicken - The Three Bite Rule
Sprinkle a little salt and pepper onto the chicken. Dredge the chicken in eggwash then into the crust. Flip and shake around to get completely covered.

Pan fry the chicken tenders, working in batches. Cook about 5 minutes per side.
Pine nut and Parmesan Crusted Chicken - The Three Bite Rule
Pull out the brussels sprouts and flip them over/around to ensure they cook evenly. Add the honey and mix well. Return to the oven for another 5 minutes, then turn the oven down to 250 degrees. The brussels sprouts can stay in the low oven until the chicken is ready.
When the chicken has cooked on each side, put it on paper towel to absorb any excess oil, then put the chicken into the oven to keep warm as the other batches cook.
Pine nut and Parmesan Crusted Chicken - The Three Bite Rule

For the garlic aoli (optional): in a small jar, shake together mayo, milk, garlic, garlic powder, and worcestershire sauce.
Pine nut and Parmesan Crusted Chicken - The Three Bite Rule
Serve and enjoy!

I originally thought the garlic aoli would be great drizzled on the brussels sprouts since they were sweetened with honey. Then I thought the crunch of the chicken would be good with the bite of garlic in the aoli. It became a very translational ingredient. It was not at all necessary, but good.

Pine nut and Parmesan Crusted Chicken - The Three Bite Rule
What’s your favorite way to have brussels sprouts? Are you jealous of our lunch convo? I’m loving that these conversations happen. I don’t miss the crazy fad diets, juice cleanses, wedding crash diets, and instant “I’m no longer eating ___” that I used to encounter at former work places. I think it’s moreso a difference that my new workplace is more closely focused on people who have a greater need for true healthy choices. There’s a different respect for whole foods, this place has a culture that doesn’t view food as an enemy but rather a tool, a benefit, and a joy when treated right. Also, the other day the teaching kitchen students came around with a tray of mini cream puffs. I’m living the dream.

In other news, today is Bailee’s 9th birthday! She can’t open her own presents like Windsor can, but she’ll get an extra treat 😉 Those eyes! That underbite! We really love her.
Bailee

What I Ate: Chicken Parmesan Subs

Posted on March 7, 2014 by admin

‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

These easy chicken parmesan subs have a few special touches that make them wayyy better than take-out. The secret is pesto on the bread. I do the same kind of thing for meatball subs. The roll also needs to be toasted…otherwise it will get soggy from the marinara in .2 seconds.

These rolls lived in the freezer until I needed a quick dinner. I like soft rolls for this (rather than ciabatta or sourdough rolls). I used breaded chicken tenders making this an even easier dinner.

The Three Bite Rule - Chicken Parmesan Sub

Ingredients:

3 chicken tenders
2 sub rolls
3 tbs pesto
1/2 cup tomato sauce
2 tbs grated Parmesan
3 slices of provolone cheese

Directions:

Preheat oven to 375-degrees.
Cook chicken tenders until cooked through.
Spread pesto and a drizzle of olive oil onto the rolls.
The Three Bite Rule - Chicken Parmesan Sub
Toast the rolls in the oven for 5 minutes.
Top with chicken and tomato sauce.

The Three Bite Rule - Chicken Parmesan Sub
Cook for 10 minutes.
Top with Parmesan and provolone cheese and return to the oven until melted.

Some of my other fav sandwiches for dinner are:
chicken and pear sandwiches with arugula and sharp cheese
fig jam and prosciutto on strong ciabatta
sliced turkey, cranberry, and brie panini on nutty wheat bread
Italian grilled cheese with breaded eggplant
some panini tips

any quick dinner ‘wiches to recommend?

Turkey Meatballs with Garlic Sauce over Faux-Mashed Potatoes

Posted on February 24, 2014 by admin

When I meal-planned and started photographing this dinner, I hadn’t thought twice about the cauliflower mashed potatoes. I make these faux-mashed potatoes occasionally but I did realize I hadn’t blogged them in years, since making Balsamic Glazed Chicken. It’s a great way to lighten mashed potatoes or to stretch out the little potato you have. I used the potato as a base topped with turkey meatballs and a super quick sauce.

Cauliflower doesn’t really have all that much flavor so I honestly think people wouldn’t notice anything different about the potatoes. Plus, adding the cauliflower will add a ton more vitamin C, some added calcium, potassium, protein, & other good stuff without affecting the flavor or texture at all. Potatoes really shouldn’t be the enemy but adding some fresh or frozen cauliflower is a no-brainer.

The Three Bite Rule - Garlic Meatballs over Faux Mashed Potatoes
I came up with this idea thinking that frozen turkey meatballs would make for a quick weeknight dinner. The meatballs and garlic sauce were Trader Joe’s ingredients. Trader Joe’s turkey meatballs are hands down, better than any others. I was intrigued by the garlic sauce and ended up adding it to a few different dinners. It doesn’t make/break this dinner though. I included a really easy alternative.

The Three Bite Rule - Garlic Sauce Meatballs

Ingredients:

3 turkey meatballs per person
1/2 cup garlic cooking sauce (or double the broth (below) + 2 tbs diced garlic)
1/2 cup chicken stock
splash of white wine
1 tsp balsamic vinegar
1/2 tsp thyme, dried or fresh rosemary
2 potatoes, pealed or unpealed
2 cups cauliflower
2 tsp cream cheese
1/4 cup milk
1 tsp butter
salt & pepper

Directions:

In a large pot of boiling water, cook potatoes and cauliflower florets until fully cooked through.
In a flat pan over medium heat, add garlic,
Defrost meatballs and add to a flat pan with garlic sauce, stock, wine, balsamic vinegar, thyme, salt, and pepper.
Cook over medium heat for 5 minutes, then reduce heat to low.
Drain cauliflower and potatoes putting them into a big bowl.
Add cream cheese, milk, butter, salt, and pepper.
The Three Bite Rule - Garlic Meatballs over Faux Mashed Potatoes
Blend until smooth, or until texture of your preference. I leave some lumps.

Top potatoes with meatballs spooning some sauce over the top.

I liked this one a lot. It was a nice change from the usual. I guess it is along the lines of Swedish meatballs just without a creamy base. It was a easy use of already-made meatballs but would work well with chicken or pork medallions or beef.

I always forgot how much more mashed potato it seems like from the potatoes you start with. My faux-mashed potatoes are about half potato half cauliflower.

The Three Bite Rule - Garlic Meatballs over Faux Mashed Potatoes

Cauliflower Mashed potatoes would be great for mashed potato pizza. I also like blue cheese mashed potatoes with some blue cheese dressing for a subtle flavor. I guess I don’t make potatoes all that often. Hmmm.

Greek-Style Kofta over Salad

Posted on February 17, 2014 by admin

I like to vary up my dinner planning for the week. I could eat Mediterranean or Mexican everyday so I try to make sure there’s a mix. I do the same with meals to be blogged. It is much faster to cook without moving food to better lighting and snapping photos or making notes.

Cutthroat Kitchen had to make kebabs and one chef ended up being challenged to make his own skewers with vegetables. His were sad carrots but it did get me thinking kebabs are fun. Any food on a stick is fun! I figured we were long overdue for a meal like this. It felt balanced because of the raw veggies and grilled meat. The feta adds the saltiness and the creamy dressing added some tang. Overall is was fresh, and light but filling.

The Three Bite Rule - Greek Kofta

Ingredients:

1/2 pound ground chicken/pork/veal/lamb/beef
1/2 small white onion, chopped
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp dried oregano
1 tsp apple cider vinegar
splash of red wine
3 cups lettuce
1 tomato, chopped
1/2 cucumber, chopped
1/2 cup feta
1/4 cup Creamy Caesar/Greek/Italian dressing

Directions:

Preheat a grill, grill pan, or electric indoor grill to medium-high heat.
If using bamboo skewers: soak in cold water for at least 10 minutes.
Mix ground meat, onion, spices, vinegar, red wine, salt, and pepper.

The Three Bite Rule - Greek Kofta
Form into 4 oblong logs onto skewers.
Brush with oil and grill.

The Three Bite Rule - Greek Kofta
Grill 15-20 minutes, rotating to cook through (cooking time will vary depending on the ground meat. I used ground chicken which cooked longer than beef would).
Toss together lettuce, tomato, cucumbers, and feta.

The Three Bite Rule - Greek Kofta
Drizzle with dressing then top with kebabs.

The Three Bite Rule - Greek Kofta
I loved this. The spices are so welcoming and truly make this dinner feel different. The meat is juicy and so flavorful. I love the warmth of the kebabs against the cool salad. Ahhh. So good.

Caprese Stuffed Chicken

Posted on February 12, 2014 by admin

Do you stuff foods often enough? I know I don’t. This is super easy with perfect flavors. It was a nod towards spring because of the basil. Caprese stuffed chicken would be great grilled. I baked it but plan to replicate when summer comes.

Baking chicken reminded me how thankful I am for a meat thermometer. It isn’t fancy but it helps me ensure these suckers got cooked through. Grab a meat thermometer. You’ll thank me later. They’re about 3-bucks even at the grocery store. Otherwise you really risk overcooking the chicken and ending up with rubber.

Pounding out the chicken and sprinkling with tomato & basil before topping with mozzarella at the end will give the same flavor without having to stuff them. I really only thought about that once they were in the oven. Though, cutting a pocket into the chicken is wayyy easier than butterflying the breast.

One of my trusty sous chefs head pointed to the ground in hopes of snagging anything that drops…
pb_gran_bailee_590_390

Ingredients:

2 large chicken breasts
1/4 cup Italian dressing
3 tbs olive oil
2-3 tomatoes, roma or campari
~6 basil leaves
4 slices fresh mozzarella

Directions:

Trim any fat or skin from the chicken breasts. Slice them in half, then cut a pocket into each piece.
Marinate the chicken pieces in Italian dressing, olive oil, salt, and pepper for 2+ hours.
The Three Bite Rule - Caprese Chicken
Preheat the oven to 375-degrees.
Cut up the tomatoes and scrape out the insides. Dice the tomatoes discarding the insides & seeds.
Roll the basil leaves together and cut chiffonade.
Stuff tomato chunks and basil into each of the chicken pieces.

Lay the chicken into a baking dish sprayed with non-stick spray.
Sprinkle with salt & pepper.
Bake 20 minutes. Flip each piece over and bake another 10-15 minutes.
Slice fresh mozzarella into 1/4 or 1/8 inch slices.
Check the internal chicken temperature to ensure it is fully cooked.

The Three Bite Rule - Caprese Chicken
Lay the cheese on top of the chicken and return to the oven just to melt.
Sprinkle with any remaining tomatoes and basil to serve.

The Three Bite Rule - Caprese Chicken
I opted not to butterfly cut the chicken since I was using chicken breast halves. The halves were plenty.

suggested adaptations:
caprese chicken + balsamic reduction + pre-made bruschetta mix + rolled in breadcrumbs = bruschetta chicken
caprese chicken + caramelized onions/roasted garlic = big time caprese
caprese chicken – stuffing it + pulled chicken + on bread = caprese pulled chicken panini