Best ever Chicken??? Thud!!

by Michelle on March 5, 2008

For dinner tonight I poofed sauteed chicken. And my husband of almost 23 years said “This is the best chicken you’ve ever made.”

Not only it is unusual for my husband to say anything about dinner unless I..well beg! It is HIGHLY unusual for him to be this complimentary about my cooking. Let’s face it, I’m really not a cook. I’m a baker and cooking, although it can be fun, is really not my thing.

So I’m going to go on a limb here and offer my super special, what-I-had-on-hand-at-the-time recipe.

And I’m so sorry but I did not take a picture of the plated chicken. However, I was testing out my camera for an under hood shot and I did snap a picture of the chicken cooking.

Sauteed Chicken Breasts with Almond Bread Crumbs
Recipe developed from What-I-Had-on-Hand-at-the-Time

2 boneless chicken breasts
2 TBL butter
1/4 c. EVOO
1 c. bread crumbs***
1-2 TBL dried basil
1 tsp dried marjoram
1/2 c. ground almond meal
Salt and Pepper, to taste
1 egg
1 TBL water
Option: 1/2 tsp dried tarragon

Mix bread crumbs, basil, marjoram, almond meal, salt and pepper and tarragon. Beat egg and add water. Brush entire chicken breast with egg wash. Dip chicken breasts in bread crumb mix until breast is entirely coated.

Heat butter in heavy bottomed pan. When butter is hot, add EVOO and wait a minute until oil is thoroughly heated. Add chicken breast and saute over med heat, turning once, until juices run clear and chicken breasts are thoroughly cooked but not dry.

***I make my own bread crumbs as I like to use sour dough bread for the crumbs. Sour Dough Bread Crumbs are so good. Just break up the bread into bite sized pieces. Spread out on a cookie sheet and put in 200 degree oven for about 2-3 hours or until bread is thoroughly dried. Once dried you can put bread crumbs into a large plastic zip lock bag and crush into fine bread crumbs with a rolling pin. You may want to keep some larger pieces for croutons. Store in an air tight container or zip lock bag. As long as the bread crumbs are thoroughly dried, they will keep forever.

All Rights Reserved 2008 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • deborah_ps March 5, 2008 at 4:47 pm

    And the reason there was no picture taken? I know! I know! You probably thought since it was “just” a what you had on hand…well how different could it be? Murphys Law my friend. Joe knows :)I wouldn’t mind a piece or two on my plate!

  • Michelle March 5, 2008 at 5:52 pm

    Well….no picture was taken of the plated chicken because I did not think it would be anything special. But it was delicious! Michelle

  • MrsPacNW March 5, 2008 at 11:15 pm

    It’s the almond meal..I love it as a breader…can’t decide tonight between grilled chicken or Chicken Fingers with Almond Meal as the main “crust” ingredient.

  • Michelle March 6, 2008 at 12:02 am

    Terri, I could not remember where I read about the almond meal…IT WAS YOU!!!It was really good too. Have you ever used Pecan Meal? Michelle

  • MrsPacNW March 7, 2008 at 3:54 am

    No I haven’t but I’m sure I’d love it. Pecan’s are my fav nut! Maybe I should get out the whizzer and make some..got a bag in the freezer of halves.

  • Tyler Florence Fridays — Texas Cole Slaw August 29, 2010 at 5:09 pm

    […] dressing. We ate all of it…there was not one shred left. I served the Texas Slaw with my Sauteed Chicken Breasts with Almond Bread Crumbs. It was a delicious summer dinner even though it was 5 degrees […]

  • Any one for Tennis? August 31, 2010 at 6:42 am

    […] the chicken breast and you can find the recipe here. Let the chicken breast cool and then cut into bite-sized […]

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: