Wednesday, July 19, 2006

Fried Chicken with Pepper Eggplant Saute P2
Submitted by: Nau-Dee


Chicken breasts, boneless & skinless
Whole grain bread
Parmesan cheese, shredded (ground should work well too)
Fresh oregano leaves chopped
Olive oil
Milk
Salt and pepper (to taste)

1.) With scissors or knife cut or chop fresh oregano leaves into bits.

2.) Take approx 3 to 4 slices of whole grain bread and pulsate it in food processor til crumbly. (I left the bread softened and this still worked well).

3.) Put bread crumbs in dish and add salt, pepper, approx 1/2 to 1 cup of parmesan, and about 1/2 to 1 cup fresh chopped oregano... This is where I taste it and added more or less of any thing.

4.) Heat non stick skillet with a few TAB olive oil.

5.) Mix approximately 1 cup of milk and a few table spoons of olive oil in a dish for dipping the chicken in.

6.) Dip chicken in milk/oil mixture (egg mixture is always good but I didn't have that in my ingredient list to use) and then into the bread mixture. Make sure you get a good coating of the bread mixture on the chicken and place in the heated skillet. Cook til chicken is cooked through and golden brown on both sides. Drain on paper towel and then place on a serving dish.

7.) While your chicken is frying, clean and chop red bell peppers. Skin the egg plant and dice into small chunks and place in non stick sauce pan or skillet. Cook on med heat with a few table spoons of olive oil. Add some salt, pepper and a few table spoons of fresh chopped oregano. When veggies are tendar place in food processor or blender (I reserved about 1/4 cup for garnish but this is optional). Puree or blend for a few seconds desired consistency. Pour over cooked chicken, top with reserved pepper and eggplant chunks and sprinkle with a little bread crumb and serve.


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