Friday, October 10, 2008

Bring the yummy - Part III

So Susan and I have taken the day off and I plan to cook the entire day. Our swing dance teacher, the inestimable Michael Jagger, will be joining us around 6pm for a lesson and then dinner, so timing will be tricky. If I succeed in my mission, this evening's menu should looking something like this:

Roasted Cauliflower Soup
Baby Green Salad with Endives and Mustard Vinaigrette
Veal Shank Osso Buco with Couscous
Frozen Passion-Fruit Parfait with Kiwifruit-Pineapple Salsa and Strawberry Coulis

Perhaps the recipes for these in-depth yummies with be posted here in the future (as I seem to be on a SERIOUS food kick of late). However, giving the complexity and length of those recipes (barring the salad, of course), I've decided to post something relatively simple. It's my adaptation (and rebranding) of a classic.

Brookyln Heights Chicken

4 tbsp olive oil
3 boneless, skinless chicken breasts
1/2 cup white wine (preferably Pinot Grigio or Sauvignon Blanc)
3 tbsp Italian-seasoned bread crumbs
1 tsp Parmesan cheese
Salt and pepper to taste
1/4 marinara sauce
2 tomatoes, diced
3 small cloves of garlic, crushed
2 cups baby spinach leaves

Heat 3 tbsp of oil in a nonstick skillet over medium heat.

While the pan is heating, combine the breadcrumbs, cheese, and salt and peper in a large bowl. Pound the chicken breasts to a 1/4" thickness. Once flattened, dip the breasts in white wine and the dredge them in the breadcrumb mixture.

Place the chicken in the pan and saute for 2-3 minutes per side. Reduce the heat and add the tomatoes, along with a splash of wine. Cook over medium heat for 3-5 additional minutes.

While the chicken and tomatoes are simmering, combine the remaining 1 tbsp of oil and garlic in another nonstick skillet over medium-high heat. Add the spinach, turning frequently with tongs until it is wilted (about 6-8 minutes).

Serve over brown or wild rice, placing the wilted spinach atop the rice first, followed by the chicken and tomato mixture.

It's quick, it's simple, and it's yummy, so this is a regular go-to in our house. That being said, I haven't made it in ages, so perhaps this weekend after we've recovered from the osso buco...

The nickles rattling around in the boxcar that is my brain:

Ulrich Schnauss - Far Away Trains Passing By
(IDM-ambient-glitchy gudnis)

The B-52's - The B-52's
(because we all come from Planet Claire)

Miles David - Sketches Of Spain
(tight trumpet brushstrokes)

Curse Of The Golden Vampire - Mass Destruction
(because sometimes dead is better)

Esquivel - Space-Age Bachelor Pad Music


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