Friday, December 26, 2008

Baked Crisp Parmesan-Romano Chicken

Tonight was a chicken night. I thought I would select a simple recipe after yesterday's lemon meringue pie debacle. The baked crisp parmesan romano chicken (pages 275-76) did the trick. The recipe called for fresh bread crumbs, but I used some boxed dressing my mom brought two Thanksgivings ago that needed to get used instead. I also subbed regular romano for pecorino romano because the tiny Willow Creek grocery store doesn't carry fancy cheese. I was actually impressed they had romano at all.

This is the second recipe in two days that called for parchment paper. I still don't have any, so I skipped that step (again). Note to self: find parchment paper and buy en masse on next trip to town, as Martha often seems to require its use.

I was going to skip cutting up the whole chicken into pieces, as directed by Martha, but boyfriend Mike stepped in as my hero and did the butchering. Butchering was definitely the wiser choice, allowing the breadcrumb-herb-cheese mixture to lay atop the pieces of meat and brown in the oven.

All in all, I will call this a success. Quick. Very few dishes. Edible. Martha suggests serving this dish with arugula, tomatoes, blanched green beans, and crumbled parmesan cheese tossed with extra-virgin olive oil and vinegar. I skipped that too, thinking it would be too much food for two and two many dishes. Instead, we opted for a leftover garden salad from last night. The lettuce was a little soggy, but we survived.

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