Seems to be the season for visitors. I found out earlier this week that three additional people would be joining our usual Thursday night foursome, so I scrapped my plans for stuffed eggplants and chose the following menu from the June 2003 Cooking Light in an attempt to keep things easy, casual, and plentiful:
Artichoke and asparagus salad
Hot-cooked long-grain rice
The breadcrumb mixture on the chicken was absolutely scrumptious, and would probably also do well on lamb chops or fish. I threw together the salad while the chicken was baking, and Laura tended the rice cooker for me.
For the chicken, preheat oven to 350 degrees.
Pour 2 tablespoons olive oil in a 13 x 9-inch baking dish.
Place 3 1/2 cups (1/2 inch) cubed Italian bread, toasted (about 6 ounces), in a food processor; pulse until coarsely ground. Combine breadcrumbs, 1/3 cup finely chopped fresh parsley, 3 tablespoons grated fresh Parmesan cheese, 1 tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 4 garlic cloves, minced, in a shallow dish. Place 1/2 cup all-purpose flour in a shallow dish. Combine 2 large egg whites, lightly beaten, and 1 large egg, lightly beaten, in a shallow dish.
Dredge 1 (6-ounce) skinless, boneless chicken breast half in flour; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Place in prepared dish. Repeat procedure with the remaining 7 chicken breast halves, flour, egg mixture, and breadcrumb mixture. Drizzle 1 tablespoon oil over chicken. Bake at 350 degrees 20 minutes or until chicken is done. Yield: 8 servings.
For the salad, cut 2 pounds trimmed asparagus into 1-inch pieces. Cook in boiling water 2 minutes or until crisp-tender, drain. Combine asparagus, 3 cups drained canned quartered artichoke hearts, 3 cups halved cherry tomatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.Posted by astraea on June 07, 2003 | TrackBack