I was following some links in google today and found a recipe that I
think you will like... maybe some others here in rfc will too. The
recipe suggests serving it with roasted potatoes. Well, it happens
that I got a yummy looking roasted potato recipe just yesterday in an
EatingWell newsletter! I saved it because it looked good to have with
either lamb or chicken. I'll post both recipes here.


Parmesan Chicken with Mixed Baby Greens
Bon Appétit | November 2003

Serve with: Steamed broccoli and roasted potatoes.
Dessert: Baked apples.

Servings: Makes 4 servings.

Ingredients
2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh marjoram
1 egg
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)

4 tablespoons olive oil
3 tablespoons white wine vinegar

6 cups mixed baby greens

Preparation
Stir together panko, Parmesan, and marjoram on large plate. Whisk egg
in small shallow bowl. Place chicken in plastic bag. Using rolling
pin, pound to flatten to 1/2-inch thickness. Place chicken on plate;
sprinkle with salt and pepper. Brush on all sides with egg. Dredge in
panko mixture, turning to coat evenly.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add chicken and cook until deep golden and cooked through, about 4
minutes per side. Transfer chicken to plate. Reduce heat to medium;
cool skillet slightly. Add remaining 2 tablespoons oil and vinegar.
Stir, scraping up browned bits, until vinaigrette is just hot.

Divide baby greens among 4 plates. Drizzle with vinaigrette I'd just
mix it in a big salad bowl and call it "wilted" and top with chicken.
Sprinkle with pepper and serve.



Lemon Oregano Roasted Potatoes
EatingWell Magazine January/February 1999

Lemon zest and oregano add Greek inspiration to these roasted
potatoes.

Makes 6 servings

ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes

2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
1 tablespoon extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Preheat oven to 450ºF and place a rack in the upper third of the
oven.

2. Toss potatoes in a large roasting pan with oil, lemon zest,
oregano, salt and pepper.


3. Roast potatoes, turning occasionally with a metal spatula, until
golden brown and tender, 30 to 35 minutes.


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On Apr 13, 10:43*am, sf . wrote:
I was following some links in google today and found a recipe that I
think you will like... maybe some others here in rfc will too. *The
recipe suggests serving it with roasted potatoes. *Well, it happens
that I got a yummy looking roasted potato recipe just yesterday in an
EatingWell newsletter! *I saved it because it looked good to have with
either lamb or chicken. *I'll post both recipes here.

Parmesan Chicken with Mixed Baby Greens
Bon Appétit | *November 2003
[snip]
....
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add chicken and cook until deep golden and cooked through, about 4
minutes per side. Transfer chicken to plate. Reduce heat to medium;
cool skillet slightly. Add remaining 2 tablespoons oil and vinegar.
Stir, scraping up browned bits, until vinaigrette is just hot.

Divide baby greens among 4 plates. Drizzle with vinaigrette I'd just
mix it in a big salad bowl and call it "wilted" and top with chicken.
Sprinkle with pepper and serve.

Good catch of a better than average way to deal with the breasts that
are left over after you've made something with the good parts of the
chicken. g I think I'd finish it a little differently. After
removing the chicken and heating the vinaigrette, turn the heat off
and add the greens to the skillet Toss quickly to coat all the
greens, which will wilt a little more this way, then plate. Slice the
chicken into strips and arrange on top of the greens. I might even
pan-toast some sesame seeds and sprinkle them over the dish.

Lemon Oregano Roasted Potatoes
EatingWell Magazine January/February 1999

Lemon zest and oregano add Greek inspiration to these roasted
potatoes.

I've done this kind of thing with rosemary and thyme but this also
sounds delicious. -aem

On Sun, 13 Apr 2008 13:25:13 -0700 (PDT), aem
wrote:

Slice the
chicken into strips and arrange on top of the greens. I might even
pan-toast some sesame seeds and sprinkle them over the dish.

Nice! Didn't think about sesame seeds, but they appeal big time.
I'll add that to my recipe.

thanks

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sf . wrote in :

On Sun, 13 Apr 2008 13:25:13 -0700 (PDT), aem
wrote:

Slice the
chicken into strips and arrange on top of the greens. I might even
pan-toast some sesame seeds and sprinkle them over the dish.

Nice! Didn't think about sesame seeds, but they appeal big time.
I'll add that to my recipe.

thanks


think about toasted sliced almonds as alternative

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The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

The recipes look really nice and yummy, SF. Thanks for thinking of me.
Sorry I haven't replied sooner, but I'm a few days behind with reading
RFC. Been dealing with all this home repair stuff. Chat with you soon


Sky

sf wrote:

I was following some links in google today and found a recipe that I
think you will like... maybe some others here in rfc will too. The
recipe suggests serving it with roasted potatoes. Well, it happens
that I got a yummy looking roasted potato recipe just yesterday in an
EatingWell newsletter! I saved it because it looked good to have with
either lamb or chicken. I'll post both recipes here.

Parmesan Chicken with Mixed Baby Greens
Bon Appétit | November 2003

Serve with: Steamed broccoli and roasted potatoes.
Dessert: Baked apples.

Servings: Makes 4 servings.

Ingredients
2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh marjoram
1 egg
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)

4 tablespoons olive oil
3 tablespoons white wine vinegar

6 cups mixed baby greens

Preparation
Stir together panko, Parmesan, and marjoram on large plate. Whisk egg
in small shallow bowl. Place chicken in plastic bag. Using rolling
pin, pound to flatten to 1/2-inch thickness. Place chicken on plate;
sprinkle with salt and pepper. Brush on all sides with egg. Dredge in
panko mixture, turning to coat evenly.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add chicken and cook until deep golden and cooked through, about 4
minutes per side. Transfer chicken to plate. Reduce heat to medium;
cool skillet slightly. Add remaining 2 tablespoons oil and vinegar.
Stir, scraping up browned bits, until vinaigrette is just hot.

Divide baby greens among 4 plates. Drizzle with vinaigrette I'd just
mix it in a big salad bowl and call it "wilted" and top with chicken.
Sprinkle with pepper and serve.

Lemon Oregano Roasted Potatoes
EatingWell Magazine January/February 1999

Lemon zest and oregano add Greek inspiration to these roasted
potatoes.

Makes 6 servings

ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes

2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
1 tablespoon extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Preheat oven to 450ºF and place a rack in the upper third of the
oven.

2. Toss potatoes in a large roasting pan with oil, lemon zest,
oregano, salt and pepper.


3. Roast potatoes, turning occasionally with a metal spatula, until
golden brown and tender, 30 to 35 minutes.

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