Wednesday, January 7, 2009

Parmesan & Sage Crusted Chicken

I came across this recipe on Stacey's Blog. I figured I could substitute chicken in pretty easily. Stacey is known for her killer baking skills & itty bitty body. We always ask how she stays so thin, well she actually gives away her baked goodies!

Parmesan & Sage Crusted Chicken
1 (1 1/4-ounce) slice white bread, torn into pieces (I also used Panko)
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large egg whites (I used one reg egg)
4 (4-ounce) boneless thin-cut pork loin chops, trimmed
(I used 2 boneless skinless chicken breasts)
1 1/2 tablespoons canola oil

1. Place bread in a food processor; pulse bread 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.

2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.

3. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

My Notes: I don't know if my chicken was extra thick or what but the outsides were nice & brown & the insides were super raw. So I placed the chicken in a small baking dish & placed in the oven on 400F for 5 minutes per side. This seems to do the trick & it didnt dry out the chicken.

For an all around healthy meal, I made baked sweet potatoes & steamed cauliflower.

1 comment:

Joelen said...

Wonderful! I'm always looking for recipes calling for sage - thank you for sharing!