~Bona Vita~

One of my family’s favorite entrees is a dish they fondly refer to as “Chicken Fried Chicken”.  I prefer to refer to this as “Crusted Parmesan Chicken”.

Crusted Parmesan Chicken is transformed when topped off with a delicious marinara sauce or a lemon-caper sauce. It is also tasty standing alone.

Here is the recipe for this savory family favorite.

Crusted Parmesan Chicken

5 pounds skinless, boneless, trimmed breast halves

1 1/2 cups Italian seasoned bread crumbs ( I usually work with Progresso Brand)

3/4 cup Parmesan cheese, very finely grated

1 teaspoon granulated garlic

1 teaspoon ground pepper

5 eggs

2 cups milk

1/2 cup olive oil ( add additional oil if needed when sauteing the chicken)

Flatten the chicken breasts with a kitchen mallet to about 1/2 inch thick.

In a medium mixing bowl whip the eggs, milk, garlic, and pepper until thoroughly combined. Mix the bread crumbs and the Parmesan cheese together on a large plate or shallow baking dish.  Meanwhile, 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. Repeat the process so that the chicken breast has two coatings of the milk mixture and the bread crumbs. 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. You should be able to work with 4 or 5 chicken breasts at one time, depending on the size of your skillet.

Do not over-brown the chicken breasts. Traditionally, sauteing is a process in which the chicken would be completely cooked  in your skillet. However, you will bake the chicken in the oven after you saute the breasts. Thus, you only need to brown the chicken, not completely cook it.

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

Serve with a garnish of lemon or parsley.  Serves 10-12.

“One can say everything best over a meal.” – George Eliot

Roasted chicken: here is a time-honored classic dish. It conjures up visions of a comforting meal shared by family and friends alike in any season. It can be the central figure in a modest meal, the one you turn to when you are trimming your budget. The faithful bird, even during tough times, remains succulent, fragrant, golden, crisp, and savory.

If you are feeling elegant, simply surround your roasted fowl with white linens, lovely serving dishes filled with mouth-watering treats, candlelight and goblets of your favorite wine.  The fine, feathered bird is so versatile.

Roasting a chicken is so deliciously easy.  You can complicate it with stuffing, dressings, and the like. I prefer a bird less fussy. As you will note in my recipe, I simply wrap my chickens around citrus and onions, allowing these flavors to mingle with the spices and natural juices of the fowl. It quickly and effortlessly roasts to perfection.

Roasted Chicken

1  4-6 lb. roasting chicken, rinsed inside and out and patted dry

Herbs: thyme,  rosemary, basil, oregano, sage ( I have utilized any and all combinations of these herbs when roasting a chicken) preferably both dried and fresh.

Olive oil

1 Lemon

1 large onion

1 tsp. granulated garlic

Freshly ground pepper

1 tbl. salt

Rub the salt into the cavity of the chicken. Generously sprinkle ground pepper, garlic and dried herbs into the cavity. Cut the lemon in half and squeeze the juice of the lemon into the cavity. Now, place the squeezed lemon (only one half may fit) into the cavity along with an onion quartered.  Rub olive oil over the chicken. Lift the skin up and tuck fresh herbs under it.  You can not be too generous with your herbs.

Place the chicken breast side down (allows for moist breast meat) in a roasting pan. Tightly cover with foil. Bake at 325 degrees for about 2 hours. Remove the foil for the last 45 minutes of baking to  allow the skin to brown nicely.  I prefer baking the chicken at a lower temperature for a longer period of time. Instant-read thermometers can be used to test the temperature of the chicken.

The temperature should read 170 – 180 degrees. The liquid should run clear when it is done.Let the chicken rest for a few minutes before carving.

“Dining is and always was a great artistic opportunity.” – Frank Lloyd Wright

We enjoyed a simple, lovely  weekend visiting our home up north.  The weather was terrific:  we enjoyed warm days under blue skies and star-filled cool nights punctuated by thunder showers.  The moon  was the perfect back-drop for the town’s fire-works display over the lake.

Difficult economic times have hit the small towns of the state.  Local businesses usually fund the Independence Day pyrotechnics.  Due to the economic down-turn, it was rumored that there was a lack of funding for this year’s display.  However, the rumors were put to rest as the fireworks sparkled and lit up the night sky.  It was a terrific small-town affair.

We enjoyed bike rides down quiet country roads.  It was a treat to watch tractors bale the first cutting of hay on the picturesque fields. We chatted with friends and acquaintances along our bike trails.  We discussed the recent freeze and its effects on the local apple trees and grape vines.  One ride was interrupted as we were invited into the yard of one of our neighbors to enjoy delicious banana cake and lemonade.

The younger children filled their days with transforming a chicken coop into a play house, playing in a very small pool ( $3.00 at Wal-Mart!), chasing fawns through the fields and picking wild flowers.  The older kids plinked in the yard, shot bows and arrows and played board games.  We all enjoyed time around the camp fire.

We savored a spicy grilled chicken dish on our last evening.  It was a tangy combination of chipotle peppers in adobe sauce, lime juice and honey.  The chicken was served with rice, fresh pineapple and a raspberry vinaigrette salad. After dinner we were treated to a delightful visit by another neighbor.  She surprised us with meringue drops which she served with homemade strawberry syrup.

It was a simple, lovely weekend.  Now, back to reality…

Grilled Chipotle Citrus Chicken

12   boneless, skinless chicken breasts

1     cup lime or orange juice

1/2 cup olive oil

6     chipotle peppers in adobe sauce finely chopped (purchase small cans in international section of grocery store)

1/3  cup honey

Mix the juice, honey, oil and peppers together until combined.  Pour 1/3 of the mixture into a large glass baking dish.  Refrigerate the remaining mixture.  Place the chicken in the mixture and cover completely.  Refrigerate and marinate for at least one hour or up to 24 hours turning and forking occasionally.  Spray the grill with a non-stick coating and set the temperature on medium.  Remove the chicken from the mixture and place the breasts on the grill.  Cook for about 7 minutes.

Use 1/3 of the reserved mixture to brush on the grilling chicken.  Turn and cook the chicken for another 7 minutes, brushing once again with the marinate.  Watch the chicken carefully and continue to grill it  to your preference.  Do not overcook.  In the meantime, bring the remaining marinade to a boil and serve it with the chicken.

“To sit in the shade on a fine day, and look upon verdure is the most perfect refreshment.” -Jane Austen