Another week, another Shabbat dinner. And I decided to stick with the chicken theme of Shabbat and make another chicken dish. No, this one did not come from my favorite cooking lady Bonnie. This chicken recipe came from another cookbook I use quite frequently that I don’t think I’ve mentioned yet on this blog…Bite Me. This is a funny and quirky cookbook with some really great recipes. This herbed breaded chicken was new to me but I can tell you, I would definitely make this again. I think it would be a great thing to make a giant batch of chicken breasts and freeze them…good for a quick dinner or in Adam’s case, a delicious sandwich lunch!
Herb Chicken (Adapted from Bite Me!)
1 egg white
1/2 cup bread crumbs (I used panko…they make it extra crispy!)
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp kosher salt
1/4 tsp pepper
3 chicken breasts, remove chicken tenders and bread separately
Place egg whites in a dish and whisk with a fork. On a large plate/bowl, combine breadcrumbs, oregano, basil, salt, and pepper. Dip chicken in egg white and then coat in breadcrumb mixture. Place on cooling rack over an aluminum foil lined baking sheet (this helps make the chicken crispy without frying it). Bake in 400 degree oven for about 25 minutes.
1 tsp oil
1/4 cup finely chopped green onions
1 tbsp dried oregano
1 clove garlic, minced
1 tbsp dried thyme
2 tbsp chopped flat leaf parsley
1/2 cup balsamic vinegar
3 cups chicken broth
4 tbsp tomato paste
Heat a large skillet over medium-high heat and add oil. Add green onions, oregano, garlic, thyme, and parsley and saute for 1 minute. Add vinegar and cook for about 2 minutes. Add chicken broth and tomato paste and bring to a boil, reduce heat and simmer for about 20-30 minutes. The sauce won’t thicken that much but it is delicious poured over the chicken.
What to serve with this herby crispy chicken? Well, I went to the fridge to see what I had. Beets, onion, patty pan squash (that yellow squash that’s shaped kind of like an acorn), barley, swiss chard…beet barley risotto stuffed in a squash it was (I was feeling very creative this Friday)
I used this recipe from cooking light, http://www.myrecipes.com/recipe/beet-risotto-with-greens-goat-cheese-walnuts-10000000397879/ but with a couple changes. Barley instead of rice, dried rosemary instead of fresh, no goat cheese (but we did add goat cheese for a leftover lunch the next day and it is exactly what you’re thinking…way better with the cheese!). Then I let my creative side run wild and stuffed it in these cute squash and baked it in the oven and voila! Another successful Shabbat dinner.
In other food news, we tried another place featured on The Best Thing I Ever Ate…I’m doing a pretty good job trying to make it to every place in NY featured on this show! This time it was ice cream (surprise, surprise) at The Brooklyn Ice Cream Factory. It was 3:30pm and there was a line out the door. But we waited the 20-30 minutes or so and their strawberry ice cream did not disappoint. Creamy, not too sweet, and full of fresh strawberries.
We also tried the Waffle and Dinge food truck that was featured on Throwdown with Bobby Flay…no picture but if you see this truck, definitely get the Belgium waffle with butter and a delicious caramel spread…what could possibly be bad about that!