Tuesday, October 16, 2012

BIG THANK YOUS and Baked Chicken Milanese

I haven't posted in two weeks! Ek! I have been cooking a ton of things I want to share, I just cannot seem to find the time to get them in here. I am currently in the process of making all of my gifts for my donors from my Indigogo campaign. Thank you to each and every one of you who donated and are helping me make this blog possible! BIG THANK YOUS TO:

Marta Bianchi
Colleen McDonald
John (Bear) Hinson
Michelle Molina
Dani Crais
Justin Long
Zeina Kronfol
Dale Price
Judi DiDomenico
Kim Souers
Joy Rossi
Katherine Cilley
Ryan Abney
Diana Braun
Sara Gutierrez
Tianna Flores

Your gifts are on the way, I promise :) 

Now for the chicken:

Baked Chicken Milanese 

Not only is this a simple recipe to put together, it is also fairly quick since the chicken is pounded thin, making it a great weeknight option.

Traditionally, Chicken Milanese is a fried dish (YUMMO!) but this is the healthier version (you're welcome). If you are in the Chicago area and you DO want a great fried version of this, Carmines in the Gold Coast is the best for it! 


For the Chicken:
  • 3-4 boneless skinless chicken breasts
  • 1 cup Italian seasoned breadcrumbs 
  • 1/4 cup grated Parmesan cheese
  • Juice of one lemon (use fresh!)
  • 2 tablespoons olive oil 
  • Salt and pepper to taste
  • Cooking spray

For the Salad:
  • 1 bag or container baby arugula 
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar 
  • Salt and pepper to taste 


Preheat oven to 450°

In a medium bowl, combine all the ingredients for the salad, except the arugula and let sit while you prepare the chicken.

Slice each chicken breast in half, then line a cutting board with plastic wrap. Place 1 half of the chicken breast on top of the plastic wrap and cover with another sheet. Use a meat mallet, or if you don't have one,  a jar or can to pound each piece to about 1/8 of an inch thick. Repeat this process with the other chicken breast halves. Once all the pieces are thin, season with salt and pepper.

Combine lemon juice and olive oil in a shallow bowl. Place bread crumbs into another shallow dish. Dip each chicken breast half into the lemon juice mixture, then the bread crumbs, pressing to make sure they adhere well. Place on a baking sheet sprayed with cooking spray. Spray more cooking spray on top of the chicken breasts until lightly coated. Bake chicken, turning once halfway through cooking, for a total time of 15-20 minutes. 

Plate the chicken, top with arugula and drizzle the tomato/balsamic/olive oil mixture on top. 

ENJOY! :) 

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