Monday, June 6, 2011

A Summer Feast

When I stepped out of the airport late the other evening, a blast of muggy warm air hit me. Warmer weather is upon us to stay, it seems, and the change in the weather demands a different kind of food, a lighter food, meant to be eaten as the golden summer air fills the evening sky.

So this weekend, I tackled Crusted Parmesan Chicken, halving the ingredients. Then I modified this recipe to create a delicious vegetable dish. I sprinkled Parmesan cheese on bread and toasted it briefly in the oven. Finally, I added some fresh fruits to the plates and my roommate and I sat down to a colorful, delicious summer meal.

Crusted Parmesan Chicken

1 package of chicken breasts (I used chicken tenderloins)
3/4 cup Progresso Italian seasoned bread crumbs
3/8 cup finely grated Parmesan cheese
1/2 teaspoon granulated garlic
1/2 teaspoon ground pepper
2 eggs
1 cup milk
Olive oil ( add additional oil if needed when sauteing the chicken)

Whip the eggs, milk, garlic, and pepper until thoroughly combined. Mix the bread crumbs and the Parmesan cheese together on a large plate.  Heat the oil on medium in a skillet.

Dip each chicken breast in the egg-milk mixture and then dredge the breast in the bread crumb-cheese combination. The original recipe says to do this step twice. I only did it once to save time, but a second coating would have been beneficial, although not necessary.
Place the breaded chicken breast in the heated olive oil and saute until both sides of the breast are light golden brown.  Repeat with all of the breasts. 

After each breast is sauteed, place it on a foil-lined baking sheet. Once all of the chicken is sauteed, place the baking sheet in the oven on 350 degrees and bake for 30 minutes.

Brussels Sprouts with Carmelized Onions
1 lb. Brussels sprouts
1 large red onion, thinly sliced
2 tbls. butter
2 tsp. sugar
Olive oil

Place the onions in a pan with the butter. Sprinkle the sugar over them and saute on low heat until they become transparent, soft, and begin to delicately brown. Meanwhile, trip the stems from the Brussels Sprouts and steam until tender.

Thinly slice the Brussels Sprouts. Add garlic and Brussels Sprouts to onions and continue to saute for 5-7 minutes.

*Photos taken by Cassandra McCray

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