I’m always looking for good and easy chicken recipes. And Russians are not afraid of white foods (bread, diary, mayo, etc.), so I recently tried making chicken the way my aunt sometimes makes it (with a little variation), simply because I was trying to make use of things I had in the fridge/pantry without having to go shopping for additional ingredients. I had: two organic chicken breasts, mayo, shredded parmesan cheese, and some Swiss chard (on the side). I made these delicious parmesan-crusted chicken breasts that took all of about 20 minutes between prep and cooking time and had amazing flavor. They were so easy and so good, I simply had to share.
For two people you will need:
Two chicken breasts
4 tablespoons of mayonnaise
1 cup of shredded Parmesan cheese (I have to say here that I prefer to grate my own parmesan from a whole hunk of cheese, because it melts better.)
1 tablespoon of oil or spray oil, to grease the baking sheet.
Start by putting a greased aluminum baking sheet into the oven and pre-heating to 365F. Now, slice each chicken breast crosswise into two thinner pieces. Pound out each slice of chicken with a meat tenderizer, and season with salt, pepper, and paprika on both sides.
Now take out the baking sheet, which will by now be hot, and place the chicken slices on it side by side. They will sizzle as they hit the pan, which will help them cook faster and develop a delicious bottom crust. Being careful not to touch the hot baking sheet with bare hands, now cover each chicken slice with a tablespoon of mayo and spread so that each section is covered. Now evenly spread the shredded/grated Parmesan over the top of each breast. Bake at 365 for about 15-20 minutes, or until the parmesan melts and starts to brown.
After taking the chicken out, separate the sections with a sharp knife. Serve hot and immediately so that the cheesy is gooey!
This morning I was rifling through the food in my fridge again, trying to come up with a quick healthy breakfast option. I found a small green pepper, eggs, butter and a large baking potato. And so, green pepper hasbrowns were born!
And they did not disappoint. The potatoes were crispy, the green pepper slightly charred and sweet – yum. First, I grated the potatoes, and squeezed out the moisture with paper towels (this is important to make sure the potatoes crisp up). Chop the green pepper (one pepper per potato) finely and toss with the potato, salt and pepper. Fry until browned on both sides, flattening slightly with a spatula. I served with over-medium eggs, cooked in the same pan, covered.