For some reason lately, cooking has been a chore! I think it is because we are so busy with after school activities, the kids seem so tired, especially after the time change, and with that of course, they are cranky! I am not in the mood to cook and would be happy ordering pizza every night to get out of doing so, but that is not how I roll.
I usually love to cook, but that is usually when the circumstances are in my favor. Let’s say, um, when I have time? It is such a challenge to get a hot dinner on the table with everyone sitting down, but for us, it is a priority. This week, I made sure I made something good, even though I would have been rather doing anything else!
Yes, it is true. Girl and Her Kitchen, sometimes, likes to be out of her kitchen!
Last night, I wasn’t in the mood for anything. Usually I have every meal planned out, but what I had on the menu yesterday, just was not flying with me. I opened the pantry about a hundred times, surveying the ingredients that never changed no matter how many times I opened the door, until I noticed a few things I could play with.
Macadamia Nuts (Yum!)
Panko Bread Crumbs (Love!)
Brown Rice (um..okay? Well, good side dish material.)
What happened in just a little bit was a very tasty chicken crusted in a seasoned mixture of bread crumbs and nuts that paired perfectly with brown rice, roasted broccoli and when drizzled with a savory sauce? It was complete.
Dinner is served.
I think my cooking mojo came back!
Macadamia Crusted Chicken
1 cup macadamia nuts
1 cup plain panko bread crumbs
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp pepper
2 eggs, lightly beaten
1 lb. boneless, skinless chicken breast, sliced in half, pounded flat into 1 inch cutlets
1-2 tblsp olive oil
Broccoli, steamed or roasted (optional)
Brown Rice, cooked (optional)
Pineapple Chunks (optional)
Preheat oven to 400 degrees. In a food processor, pulse nuts until finely crushed. Add bread crumbs, parsley, salt and pepper, pulse twice until blended. Transfer to a shallow bowl or platter. In a shallow bowl, whisk two eggs until blended, set aside. Heat olive oil over medium heat in an oven safe, large skillet. Taking the chicken that has been pounded out, first dip it into egg mixture, making sure to cover it well. Then, dredge it in the breadcrumb/nut mixture. Place gently in hot pan (chicken should sizzle when you put it in. If it does not, it is not hot enough. Test it out with a droplet of water before placing chicken in.) When all chicken has been coated and in the pan, cook for two more minutes, and then begin to turn, turning the chicken you placed in the pan earliest, first. When all chicken has been turned, cook for 4 minutes on the other side. Turn off heat, and then carefully place pan into the oven. Bake for 8-10 more minutes (checking for doneness after 8) and remove from oven. Let sit for one minute before transferring to serving platter. Serve hot with broccoli, rice, and pineapple. Need a quick sauce to drizzle? Try this:
2 tblsp soy sauce
1 tblsp teryiaki sauce
1 tblsp pure maple syrup
1 tsp sesame oil
2 tsp rice wine vinegar
1 tblsp corn starch
2 tblsp water
Combine first 5 ingredients together in small saucepan and heat until slightly simmering. In a small bowl, whisk together cornstarch and water. Pour into pan and whisk until thickened, heating for two more minutes or until heated through. Drizzle over broccoli and rice.
**Note, the pictures do not represent chicken pounded thin. I highly recommend that you pound it thin! **