Ina Garten’s Parmesan Chicken

I used to be an avid Food Network lover a few years ago, but not so much anymore.  It was then that I discovered Ina Garten (Barefoot Contessa).  Her entertaining style is best described as earthy and elegant.  She throws open the doors of her Hampton’s home and whips up the most delectable, fresh, simple, yet stunningly beautiful dishes.  Her soft spoken voice, her demure and reticent personality draws me to her shows each and every time.  The Contessa from E. Hampton has me hooked.  She’s also been dubbed the “UK’s Best-Loved American cook” on Britain’s Food Network.  I happened upon this easy, yet very tasty parmesan chicken recipe that works a treat for the hot summer weather.  It is light, refreshing and satisfying for a glorious summer supper. With a bit of tweaking here and there, I made it my own.

Parmesan Chicken (serves 6)

  • 6 boneless skinless chicken breasts ( I used thinly sliced turkey breasts)
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 1/4 cup seasoned dry bread crumbs (I used panko Italian breadcrumbs)
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • unsalted butter
  • Good olive oil

Salad greens for 6, washed and spun dry (I added cherry tomatoes for color and texture)

Lemon/marmalade Vinaigrette

  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon orange marmalade (I added this on my own – the recipe does not call for it)

Pound the chicken breasts – (I used saran wrap to cover the breasts), until they are 1/4 inch thick.  You can use a meat mallet or rolling pin.

Combine the flour, salt and pepper on a plate.  On a second plate, beat the eggs with 1 tablespoon of water.  On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.  Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing slightly.  Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2-3 minutes on each side, until cooked through.  Add more butter and olive oil and cook the rest of the chicken breasts.

 For the Lemon/Marmalade Vinaigrette:

In a small bowl, whisk together the lemon juice, marmalade, olive oil, salt and pepper. Toss the salad greens with lemon/marmalade vinaigrette.  Place a mound of salad on each hot chicken breast.  Serve with extra grated Parmesan.

IMG_1081 The lemon/marmalade vinaigrette truly popped right out in this recipe.  The zesty and tangy flavors of the lemon and the orange marmalade was truly a good match, with the sweet and sour flavors turning cartwheels in your mouth :).  Enjoy!

It’s always a happening place at Fiesta Friday hosted by Angie.

Thanks to Prudy and Jess for co-hosting today’s party.

 

39 comments

  1. Love how you have put your twist on this Loretta! I have always admired how Ina Garten has such a laid back attitude to entertaining – and I love how she has that chap come over and do the flowers if it’s a big do!! Happy Fiesta Friday!

    Liked by 1 person

    1. Thanks Selma, it is great when you can tweak things a bit to your taste isn’t it? Yes, the flower guy is pretty nifty with his arrangements. Oh btw, thanks for your tips, I’ll respond to your email in more detail. Had folks over for dinner, so spent most of the day in the kitchen. 🙂 Happy Fiesta Friday to you too. I’ll have to pop over to Angie’s and see what everyone has brought this week.

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    1. Thanks Ngan, I’ve tried quite a few of her recipes too and they are always pretty amazing! Happy Fiesta Friday. Gosh, I can’t believe the comments on the plate, it was actually pretty embarrassing, these are our everyday plates about 100 years old…….I did not use my best china :))

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    1. Thanks Sue, yes I’ve tried a ton of her recipes too, always a hit! Thanks for the plate comment, I mentioned to another poster earlier that it is probably 100 years old and used everyday, so I was surprised to hear a few mention the plate. I was actually thinking of buying a whole new set 🙂

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  2. Happy Happy Fiesta Friday, Loretta!! This is such a beautiful dish that you’ve brought to our table this week… I love how you made it your own. Adding marmalade is such a great idea, and I’m certain made it so delicious! I’ll be trying this one for sure!
    Ina doesn’t know it, but she and I are the best of friends. I just love her…. the casual sophistication that she brings to the table is wonderful. ❤
    Thank you so much for sharing this with all of us!

    Liked by 1 person

    1. Thanks Prudy, and thank you so much for co-hosting. Have you made your rounds yet? I’m just starting out, it is late Friday night, and it’s been a busy day. Yes, marmalade did add quite a nice touch I’ll have to admit. I won’t tell Ina your secret if I should happen to “bump” into her anytime soon :). Happy Fiesta Friday!

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