Oh do I have a tasty treat for you today! If you haven’t made Ina Garten’s (aka, Barefoot Contessa) Parmesan Chicken I encourage you do so… you will be oh so thrilled. The chicken coated in parmesan has SUCH fabulous flavor. I like how she puts the salad on top, I usually put the chicken on top of the salad… the light and fresh tasting lemon vinaigrette compliments this nicely. Tasty without being overpowering!

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2 boneless, skinless chicken breasts

1/3 cup unbleached flour

kosher salt

freshly ground black pepper

1 egg

1/2 tablespoon water

1/2 cup seasoned dry bread crumbs

1/4 cup freshly grated Parmesan, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 2, washed and spun dry

1 recipe Lemon Vinaigrette, recipe follows

Directions

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the egg with 1 tablespoon of water. On a third plate, combine the bread crumbs and grated Parmesan. 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 lightly.

Heat 1/2 tablespoon of butter and 1/2 tablespoon of canola oil in a large non-stick sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/8 cup freshly squeezed lemon juice (1 lemons)

1/4 cup good olive oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 2 servings