Wednesday, November 30, 2011
Easy and Colorful Fancified Dinner
We have had our share of rainy and chilly weekends in San Francisco so a couple Sunday afternoons ago I was ready to spend a little extra time in the kitchen making a delicious Sunday supper. On the Saturday before I had bought a big bunch of radishes from the farmer's market so I decided to use those as a side and thaw out some frozen chicken and peas for the main show. I'm still obsessed with my warm pea puree recipe so I made some of that with the peas and topped it with a crispy baked chicken coated in Special K. The combination of the crispy chicken, the savory puree and the radishes was awesome. Nic loved the dish and the combo of color and textures made it look and taste totally restaurant worthy; the task of cleaning more than one pan after dinner felt totally justifiable!
This recipe is incredibly easy, it just has a couple more steps than I usually take. Try it out when you have a little time...
Crispy Baked Chicken with Pea Puree and Roasted Radishes - Serves 2
Ingredients and instructions for each part below: Do radishes first, then chicken and then puree while those are both baking.
1 cup thinly sliced radishes (use a mandolin slicer if you have one)
2 tablespoons olive oil (divided)
Salt and Pepper
-Preheat oven or toaster oven to 400 degrees
-Toss radish slices in olive oil and season well with salt and pepper
-Bake for about 30 minutes or until nice and tender with slightly browned edges
Crispy Baked Chicken
2 skinless and boneless chicken breasts or 4-5 thighs (if you like dark meat)
1 tablespoon whole wheat flour
1 egg white
1/2 cup special -pounded or processed into crumbs
-Season chicken with salt and pepper and dip into the flour to coat.
-Put the egg white in a bowl and dip each piece of chicken in it and wipe off excess before then dipping the chicken into the Special K.
-Bake chicken (in same 400 degree oven as radishes) for about 20 minutes or until cooked through. Flip the chicken over half way.
1 cup frozen peas (thawed out)
2 1/2 tablespoons grated parmesan cheese
1/3 cup chopped onion
1 tsp garlic powder
Salt and pepper to taste
1 tablespoon olive oil
-Saute the onions until they are very soft. Then put them into the Cuisinart with the peas.
-Add the garlic powder, cheese, seasonings and olive oil to the Cuisinart and puree.