Monthly Archives: August 2011

Chicken Piccada

Standard

4 boneless skinless chicken breasts halves (4 halves or 2 whole)
1/3 cup fresh lemon juice
1/3 cup capers
1/2 cup milk
1/2 cup flour
1/4 cup chopped parsley
2 Tbsp butter
2 Tbsp olive oil

butterfly the chicken breasts
dip the chicken breasts in the milk and then dredge in flour
in a large skillet melt the butter and add the olive oil
saute 2 of the chicken breasts for 4 minutes
flip and saute 3 minutes more
remove and place in a warm oven
repeat with the remaining breasts
add the lemon juice and capers to the pan and scrape up any brown bits
return the chicken to the pan and cook 5 more minutes
place on a platter and pour the sauce over the breasts
sprinkle the parsley over the breasts

serves 4

Breaded pork chops

Standard

fairly simple,very good. tara loved them

4 thick bone in loin pork chops

Breading
2/3 cup panko crumbs
1/3 cup grated parmesan cheese
1 Tbsp chopped fresh rosemary
1 Tbsp fresh chopped basil
1 tsp dried oregano
1/4 tsp garlic power

egg wash
1 egg
1/4 cup milk

Preheat the oven to 325

in seperate bowls mix the breading mix and the egg wash

run each chop through the egg wash and the breading mix in succession pressing the breading into the chops
in a large oven proof saute pan heat 2 tbsp olive oil and 1 tbsp butter until hot
add the breaded chops to the saute pan and cook over medium high heat 5 minutes. flip over and cook 5 minutes more.
place in oven and cook 15-20 minutes until the chops are cooked through

serves 4

Honey mustard chicken with curry

Standard

1 cut up chicken
1 tsp paprika
1/4 tsp ground black pepper
1/2 tsp madras curry powder
1/4 cup honey
2 tbsp apricot jam or preserves
3 Tbsp dijon mustard

place the chicken in a roasting pan
mix the curry,pepper and paprika together and sprinkle over the chicken
in a small bown mix the apricot jam,honey and mustard.
pour over the chicken.
refrigerate 1 hour up to overnight to marinate.

bake  in a preheated 350 oven 50 minutes.

serves 3-4