In The French Women Don't Get Fat Cookbook
, Mireille Giuliano writes, "...the lighter my dinner is, the better I sleep, and the better I feel the next day." You can see her affinity for light dinners throughout the dinner chapter of the cookbook, but just because the dinners are light, that doesn't mean you have to worry about going to bed hungry.I made her chicken en croute Fiona style for Jeff and I one evening and paired the light, citrusy chicken with a little bit of spinach and pasta to make a complete meal. There would also be plenty to eat if you served the chicken with some salad greens as Giuliano suggests.
Chicken En Croute Fiona Style (adapted from The French Women Don't Get Fat Cookbook
)I cut the recipe to serve two.
Ingredients
Zest of 1 lemon
Zest of 1 orange
1 garlic clove, minced
3 tablespoons fresh parsley
2 teaspoons minced fresh rosemary
1/2 cup grated parmesan
1 teaspoon olive oil
Salt and freshly ground pepper
1 egg
2 boneless, skinless chicken breasts, pounded to 1/3-inch thickness
Preparation
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
In a shallow bowl (or fancy-schmancy breading tray), combine zests, garlic, parsley, rosemary, Parmesan, and olive, and season to tastes with salt and pepper.
In another shallow bowl (or fancy-schmancy breading tray), whisk the egg.
Dip each chicken breast in the egg, and allow the excess to drip off. And then dip the chicken into the herb-Parmesan mixture, pressing and flipping to coat each side.
Place the chicken on the prepared baking sheet, and bake for about 20 minutes, or until chicken is cooked through.
Serve immediately.
I usually coat chicken with bread crumbs and loved this citrusy crust as an alternative. How do you add flavor and texture to plain old, boneless, skinless chicken breasts?
"The greatest and deepest pleasure in food exists in the first three bites. So eat with all of your senses and then let your brain kick in after three bites." - Mireille Giuliano
20 comments:
Kudos on the fancy schmancy breading trays!
I love that breading - it sounds so flavorful. I often coat chicken in a combo of rolled oats, parm, and thyme. I give it a quick pulse in the food processor....and voila - the coating gets really crispy- great for chicken nuggets :)
That topping mixture sounds delicious. I'm brainstorming what else you could put it on...
Sounds wonderful! Saving this one!
Soooooooooooo yummy!! I want!!!
That chicken looks delicious! I love breaded chicken, it just turns chicken into something that is 10x better
I have some turkey cutlets thawing in the fridge today and I think this blog might be tonight's dinner!
I do the same thing with chicken (coat them in plain old breadcrumbs!) and sometimes squirt lemon on top. this is a great idea to incorporate more flavors and textures!
No breadcrumbs? What an awesome fake-out. I often marinate plain old chicken in something spicy to give it more flavor - but I love the idea of using a citrus/cheese "breading"!
This looks good!
In my mini cuisinart, I mix/chop bread crumbs, a handful of roasted peanuts, salt, pepper, and parsley.
I dip the chicken breasts in egg also and then the crumb mixture.
I love meals that are both crazy healthy and crazy filling...all at the same time! This sounds delicious!
This looks great. I make my own breadcrumbs by blending oatmeal and spices in the blender. Super healthy and easy.
love the citrus addition! must try soon :)
Those look fantastic! I'll be trying them this weekend...
Love the citrus in here, it's amazing how much it can add a nice little pop. Looks great!
This looks divine! I love pairing the citrus as a crust and would have honestly never thought to do it myself. Sure wish I could have been your taste tester that night!
Just found your site and I love it. You have some great recipes and I can;t wait to give them a try. Hope you have a fabulous weekend and stop by if you ever get the chance. I would love to get to know you better! XO
Jessica
www.kitchenbelleicious.com
I'm always looking for new chicken recipes - looks fantastic! Although I think I sleep better with a nice full belly, haha.
I may make this tonight!
One of our regular chicken dishes is kind of similar to this, but it doesn't involve any eggs. Instead, you rub the chicken with Dijon mustard then sprinkle the top with a mixture of panko, brown sugar, dried basil and salt. This looks like a nice change.
Okay, I'm back. We had this chicken for dinner tonight and it was terrific! Thanks for taking the time to cut the recipe in half because your scaled down version was perfect for two adults and a 9 year old. I used two giant chicken breast halves, cut them in half two make four pieces, pounded to about 3/4 inch thickness, then dredged and cooked at 450 for 15 minutes. The flavors in this dish were very good. I wasn't sure I'd like so much orange and lemon, but mixed with all the other herbs, the citrus was just right.
sometimes i find chicken to be so boring, but this looks really great AND healthy which is always a bonus for weeknight meals. AND I want that cookbook
That crust is beautiful! Is the whole cookbook as good as this recipe? Worth buying?
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