Wednesday, March 23, 2011

Chicken Parmeasean

Slice chicken so that you have slabs about 1/2 " thick.
salt and pepper, Add Johnnys seasoning with garlic.
Dip chicken indiviually into egg whites ( about 5 egg whites)
Dip chicken into flour that has some grated parmeasan pounded till very small chunks.
Then roll chicken again into larger grated parmeasean cheese.
Fry in stickfree skillet with oilve oil and a dab of butter or margerine until done.

For a side dish, as with the Penne with Asparagus and Pepper,

Cut chicken into 1/2 by 1" chunks.
Sprinkle with alittle sea salt and just a touch of Johnnys with garlic.
Stir in the whites of 3 eggs until covered completely. Dump in just enough flour until you can coat the chicken well. Stir in about 1 to 1/2 cups grated parmeasean.
Fry in alittle olive oil and margerine until done and serve on the side with salads.

Penne with roasted Asparagus and Red Pepper

Preheat Oven to 400 degrees.
Put water to boil for Penne
Pour about 3/4 cup balsamic vinegar (Modena) into a quart sized sauce pan. Bring to a boil for 1 -2 minutes, reduce heat to simmer or low boil.

Chop Asparagus ( just alittle over 1 lb )
Chop a large red bell pepper. You need about 3/4 " chunks of these
Chop about 3 or 4 cloves of peeled garlic.
Spread asparagus,pepper and garlic on a pan.
Sprinkle with a little sea salt
Drissel with olive oil.
Add sea salt to Penne water
Add 1 lb of Penne to water.
Slide veggies into a preheated 400 degree oven.
Stir balsamic vinegar and add some olive oil and a palmful of Tuscan Italian seasoning (crushed just before adding) stir. Add 1/2 stick of butter or margerine. Let simmer for a couple of minutes and turn off.
When Penne is done, drain in collender and put back in pan. Add Balsamic mix.
Slide veggies from oven.
Add 1/2 cup hand grated parmeasean cheese.
Stir into penne the veggies and parmeasean. Mix well.

Chopp a large handfull of fresh basil leaves.
Chopp juicy tomatoes or sweet cherry tomatoes and mix. Put in bowl to individually top your penne.
Small bowl of mozzerella, and parvalone cheese for toppers also.