Chicken Parmesan

4-5 chicken breasts, boned and skinless

2 c. breadcrumbs, plain or Italian

1 c. Parmesan Cheese, from the can

2 eggs

¾ c. water

2-3 T. olive oil

salt

pepper

1½ c. egg noodles, cooked

Place chicken into a plastic zipper bag or between two pieces of plastic wrap. Pound chicken to an even thickness, about 1/4 “ thick. Put egg noodles in pot of boiling salted water and cook to al dente. Combine the eggs and the water into a shallow bowl, a pie plate works well. Mix the breadcrumbs and cheese into another shallow bowl. Place the chicken into the water and egg mixture and then into the breadcrumbs and cheese. For a really even crust on the chicken place the meat into the egg mixture again and then into the breadcrumbs once again. In a medium skillet preheat olive oil and place chicken into the pan. Let the chicken cook for about 3 minutes on each side, carefully turn the chicken. Try to turn the chicken only once to keep the crust in tact. Check the chicken to make sure the juices run clear inside. Drain the pasta and place cooked chicken on top, you can serve with a simple marinara sauce.

(This is my variation on a traditonal recipe. Dipping the chicken twice gives a very even crust. These also freeze well, since this makes a large batch, for another meal. Panko bread cumbs can also be used. Lauri)

Yummy Roasted Chicken

This recipe is from Alton Brown of the Food Network:

10 Bone-in Chicken thighs

10 cloves of garlic (whole)

10 shallots peeled and halved

several sprigs of fresh Thyme, Sage and Parsley.

Salt

Pepper

Olive Oil

Cover chicken thighs liberally with olive oil, salt and pepper on both sides. In a large skillet brown both sides until they are a light golden color. Place thighs in a dutch oven or large casserole with lid. Place shallots, garlic and fresh herbs in the pan. Add 1/2 cup of olive oil and place lid on pan. Place in 350 degree oven for 1-1/2 hours.

( I used legs instead of thighs and it worked great. The drippings in the bottom of the pan make an excellent herbed chicken gravy.)

Calypso Chicken with Lime

Serves 6
5 TBSP fresh lime juice, divided
2 TBSP olive oil
6 5 oz. boneless, skinless chicken breast halves
1 cup unsweetened coconut milk (I like Thai kitchen lite coconut milk)
½ cup heavy cream
1-½ TBSP grated lime zest
3TBSP peeled fresh ginger, finely minced
1 tsp. salt, divided
½ tsp. freshly ground pepper, divided
1/3 cup coarsely chopped cilantro
3 TBSP shredded coconut toasted in a dry skillet over low heat (about 5 minutes)

1- Preheat broiler or prepare grill.
2- In a large bowl, whisk together 3 TBSP of lime juice and the olive oil. Add the chicken pieces, and toss them to coat. Let meat marinate in the refrigerator for at least 30 minutes.
3- In a medium saucepan, whisk together the remaining lime juice with the coconut milk, cream, lime zest, ginger, ½ tsp. salt and ¼ tsp. pepper. Heat until small bubbles form around the edge of the pan. Set aside.
4- Remove chicken from marinade; sprinkle with remaining salt and pepper. Broil or grill until cooked through (8-10 mins.). Transfer to platter. Cover to keep warm.
5- Over low heat, warm the sauce. Spoon over chicken, then sprinkle with cilantro and toasted coconut. Serve over rice.