Skip to main content

Parmesan Chicken

Despite my massive collection of cookbooks, I still do visit the libraries to check out their cookbooks. I will always walk out of the place with a book or two in hand. Sometimes even more.

Just the other day I spotted this book at my nearest library.

If you have been following me on this blog, you will know that I use many America's Test Kitchen/Cook's Illustrated recipes. So when I saw this book in the library, I was so surprised that the library was able to get such a newly released book and just had to bring it home to have a closer look.

But before I was able to flip through it, my mom spotted it lying on my table that night and she said she feel like having the breadcumb crusted thingy on the cover page for dinner. I thought that if ATK put this dish on its cover page, it must be good and simple to prepare. Perfect recipe to test the worth of the book. And that's what we had for dinner.

To shorten the cooking time and stretch the little amount of chicken breast I had for everyone, I cut the chicken into smaller strips. Almost on the brink of being a finger food rather than main dish.

This is my first attempt at making Parmesan Chicken and we all like having cheese in the breadcrumb coating. It adds extra saltiness and crunch to the crust.

While my mom and I were busy frying up the second batch, our little princess was quietly sitting outside devouring the first. When we came out with the second batch, she declared she was done with dinner and the plate was empty. And while she was wiping the corners of her mouth, she said: "Good choice. I like the chicken. Can you please make it again tomorrow?" As if bestowing some favour to her serf.

The tomato salad was unmemorable except I remembered longing for a salsa instead when eating it.

I would say that this recipe from The Best Simple Recipes was definitely a keeper. Parmesan cheese is gaining popularity in my household. As for the rest of the recipes in the book, I didn't have time to try them before returning the book. Will probably pick it up again the next time I see it.

I didn't write down the exact recipe cos I didn't follow the recipe (what's new?). But here is a similar recipe from Cook's Illustrated found at browneyedbaker.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to