recipe: chicken en croûte fiona style

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The past weekend allowed for some relaxation and time at home, so I took advantage and made Sunday night dinner at home. We tend to make dinner 3-4 times during the work week, but on the weekends things always get crazy and we rarely eat dinner at home.

I didn’t want to do anything complicated and I was thrilled when I came across this recipe in my copy of the French Women Don’t Get Fat Cookbook. The whole book is full of gems, but the simple instructions and citrusy zest of the Chicken en Croûte sounded like a great way to welcome spring. Oh, and it’s absolutely delicious.

It’s a wonderful spring/summer dish and it is so simple to make. I did most of the prep while roasting tomatoes for my favorite oven roasted tomato soup, which I then froze to enjoy on those inevitable busy nights/weekend afternoons.

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nom nom nom… so delicious!

Chicken en Croûte Fiona Style (Serves 4)
from: French Women Don’t Get Fat Cookbook, Mireille Guiliano

Ingredients:
Zest of 2 lemons
Zest of 2 oranges
3 garlic cloves, peeled and minced
6 tablespoons minced fresh parsley
4 teaspoons minced fresh rosemary (I used dried from my spice/herb rack)
1 cup grated Parmesan
2 teaspoons olive oil
Salt and freshly ground pepper
2 eggs
4 (5 to 6 ounces) skinless, boneless chicken breasts, pounded to 1/3 inch thickness

Directions:

  1. Preheat the oven to 400 degrees. Cover a baking sheet with aluminum foil and set aside.
  2. In a shallow bowl or pie plate, combine the zests, garlic, parsley, rosemary, Parmesan, and olive oil and season to taste (I added a little Provincial Herb mix from my rack). In a second shallow bowl or pie plate, whisk the eggs with a pinch of salt.
  3. Dip each chicken breast in the egg, allowing any excess to drip off, and then dip in the citrus-herb-Parmesan mixture, pressing to lightly coat each side. Place the chicken breasts on the prepared baking sheet and transfer to the oven. Bake for for 20 minutes or until the chicken is done.
  4. Remove from the oven and serve immediately with lemon slices and a green salad.

I also added pieces from the orange in the salad and served the chicken on top, and had a few slices of baguette with butter on the side. Compliment the meal with a glass of crisp pinto grigio or sauvignon blanc and you have a quick, delicious meal!

Have you tried any recipes from the French Women Don’t Get Fat Cookbook? What are your favorite spring/summer dinner dishes? 

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