I tried a new recipe yesterday. This whole stay-at-home-mom gig requires some home cooking now and then. This one turned out pretty good. I even made some baby food – whoo hoo! Gotta love the multi-tasking here! Both Baby E and G liked it too. I know, I have got to get better about taking photos of the dishes. I always forget and when I remember everything has been devoured.
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs, Parmesan cheese and basil. In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.
I found this recipe on All Recipes. It was super easy and quick. After reading some of the comments, I decided to up the basil to 3/4 teaspoon and add 3/4 teaspoon of garlic powder. I also cooked 5 chicken breasts so I could make some for Baby E. There was enough of the egg dip and the breadcrumb mixture for all 5 breasts. I don’t think I flattened the chicken enough so it took a little longer to cook (I used the digital thermometer to ensure 165 degrees). By the time everything was cooked to temp the coating was a little too dark for my liking. I think next time, I’ll pan fry just to get that crisp coating and finish up by baking in the oven.
For Baby E’s serving, I took one small breast (after I was done cooking it), cut it into chunks and put it in the blender. I blended using the Liquefy setting on Pulse until the chicken was in much smaller pieces. I then added a little water and blended some more until I got the consistency I was looking for. This one breast made enough for 3 meals.
It’s a great quick family meal. This one will become a staple in my house.