Yummy dinner from last nite
Thread Starter
Wannabe yuppie
Joined: Dec 2000
Posts: 25,918
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From: Madison, WI
Yummy dinner from last nite
I still have a few days until my summer job starts, so I decided to make myself useful here around the house by cooking a family dinner last night. It was really tasty and everyone enjoyed. And just because I'm so gracious, I'm sharing the recipe with you guys. 
Parmesan-crusted chicken with tomato basil sauce:
6 boneless skinless chicken breasts
1 tub of shredded (not grated) parmesan cheese
6 roma tomatoes
1 bunch fresh basil
olive oil
fresh ground black pepper
First to make the tomato basil sauce just chop up the tomatoes into about 1/4" pieces and chop the basil as finely as you can, then combine. Season with salt and pepper and you're done.
First take the chicken breasts and cut them in half. This makes them cook easier and in less time, plus makes more manageable portions. Season the chicken breasts with lots of pepper on both sides--it needs to balance out fried parmesan cheese so make sure there's a really good amount. Put a piece of aluminum foil on the counter and spread the parmesan cheese around it. Then take each chicken breast piece and push it into the cheese so it gets stuck on. Try and get as much cheese stuck on both sides as possible. Bring a skillet or frying pan up to high heat on the stove then pour in a light amount of olive oil. Cook the chicken pieces 4-5 minutes each side depending on size. Serve topped with the tomato basil sauce.
Garlic herb rice pilaf w/ green peas
2 cups long grain white rice
3 tablespoons butter
1 tablespoon olive oil
2/3 cup chopped onion
2 teaspoons minced garlic
2 cups low-sodium chicken broth
2 cups water
2 cups frozen peas
2 teaspoons salt
4 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
Preheat oven to 350 degrees (or a tad lower if your cookware is not safe to that temp). Heat the butter and olive oil in a medium-large saucepan over medium heat. Once the butter is melted, add the onion and garlic. Cook for 3-4 minutes until the onion becomes sort of translucent. Add the rice and cook for about 2 minutes, making sure to fully combine it with the garlic and onion. Add the water, chicken broth, and salt, and bring to a boil over high heat. Cover with a tight-fitting lid and put in the oven for 25-30 mins until all liquid is absorbed. While rice is baking, reheat the peas and chop the parsley and mint. When the 25-30 minutes are finished, fold in the peas, parsley and herbs, then re-cover and allow to sit until service.
As for how to get all this cooking so it syncs up right, I suggest prepping your ingredients for the chicken dish first, then moving on to the stovetop portion of the rice, then the stovetop portion of the chicken while the rice is in the oven, then finish the rice. Serve with a side salad of whatever you feel like.
Now that's some good eatin.
Parmesan-crusted chicken with tomato basil sauce:
6 boneless skinless chicken breasts
1 tub of shredded (not grated) parmesan cheese
6 roma tomatoes
1 bunch fresh basil
olive oil
fresh ground black pepper
First to make the tomato basil sauce just chop up the tomatoes into about 1/4" pieces and chop the basil as finely as you can, then combine. Season with salt and pepper and you're done.
First take the chicken breasts and cut them in half. This makes them cook easier and in less time, plus makes more manageable portions. Season the chicken breasts with lots of pepper on both sides--it needs to balance out fried parmesan cheese so make sure there's a really good amount. Put a piece of aluminum foil on the counter and spread the parmesan cheese around it. Then take each chicken breast piece and push it into the cheese so it gets stuck on. Try and get as much cheese stuck on both sides as possible. Bring a skillet or frying pan up to high heat on the stove then pour in a light amount of olive oil. Cook the chicken pieces 4-5 minutes each side depending on size. Serve topped with the tomato basil sauce.
Garlic herb rice pilaf w/ green peas
2 cups long grain white rice
3 tablespoons butter
1 tablespoon olive oil
2/3 cup chopped onion
2 teaspoons minced garlic
2 cups low-sodium chicken broth
2 cups water
2 cups frozen peas
2 teaspoons salt
4 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
Preheat oven to 350 degrees (or a tad lower if your cookware is not safe to that temp). Heat the butter and olive oil in a medium-large saucepan over medium heat. Once the butter is melted, add the onion and garlic. Cook for 3-4 minutes until the onion becomes sort of translucent. Add the rice and cook for about 2 minutes, making sure to fully combine it with the garlic and onion. Add the water, chicken broth, and salt, and bring to a boil over high heat. Cover with a tight-fitting lid and put in the oven for 25-30 mins until all liquid is absorbed. While rice is baking, reheat the peas and chop the parsley and mint. When the 25-30 minutes are finished, fold in the peas, parsley and herbs, then re-cover and allow to sit until service.
As for how to get all this cooking so it syncs up right, I suggest prepping your ingredients for the chicken dish first, then moving on to the stovetop portion of the rice, then the stovetop portion of the chicken while the rice is in the oven, then finish the rice. Serve with a side salad of whatever you feel like.
Now that's some good eatin.
Civilian
Joined: Jun 2003
Posts: 8,407
Likes: 1
From: Miami Beach. FL
that's too complicated... Last night, I just made my way up to the hodgee shop and had me some beef and rice for $6. Out here though, you can never be sure if it's really beef.... Well, whatever it was, it was pretty damn good. Sure beats the camel chunks and gravy they serve everynight at the chow hall, fo sho.
Thread Starter
Wannabe yuppie
Joined: Dec 2000
Posts: 25,918
Likes: 0
From: Madison, WI
Oh just to let ya know you can halve these recipes. We had a whole buncha leftovers from 5 people although the rice has already been mostly decimated by assorted folks picking thru the fridge.
