Ina Garten is one of the only Food Network chefs I will watch these days. She seems like such a genuinely nice person and her food is usually a big hit!
Tonight’s recipe was loosely adapted from Barefoot Contessa How Easy Is That?. My tweaks include cutting the recipe to make two portions, leaving out the mustard and adding garlic powder.
This was absolutely delicious! And so easy to make! This will definitely become a regular in our house.
2 Salmon filets
1/2C. Panko breadcrumbs
Zest from 1 lemon
1T. Parsley, chopped
1 Egg white
Salt, pepper and garlic powder to taste
4T. Olive Oil
Preheat oven to 425 degrees.
In a small bowl combine breadcrumbs, lemon, parsley, salt, pepper and garlic powder. Add 2T. of the olive oil and set aside.
Separate egg white and place in another small bowl.
Brush tops of salmon with egg white and cover with panko mixture. Press lightly to adhere.
Heat an oven-proof skillet with the remaining 2T. olive oil over medium-high heat until hot. Add salmon filets, skin side down, and cook 3-4 minutes.
Place skillet in the oven for 5-7 minutes. Remove and let rest at least 4 minutes before serving.
Husband Rating – 5 out of 5 – “This was awesome!”
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Posted in Main Dishes, tagged Chicken, Parsley on November 18, 2008|
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I found this recipe in Good Things Catered. It was very tasty and an easy weeknight meal option. I left out the za’atar, but next time I’ll definitely pop by the store to pick some up. I think it will definitely liven up the dish. Thanks Katie!
1 pound boneless skinless chicken breasts
1/4 c. fresh flat leaf parsley, minced
1 large lemon, washed thoroughly
1/8 c. red wine vinegar
1/8 c. olive oil
2 garlic cloves, minced or pressed
1 tsp za’atar
1/4 tsp garlic salt
1/4 tsp ground pepper
Place chicken in a large bowl. Halve lemon and juice well. Add lemon juice to bowl and toss in rind. Add remaining ingredients and use tongs to coat pieces evenly. Cover with plastic wrap and place into fridge for 30 mins – 1 hour.
Preheat grill (or oven to 375, if you’re an apartment-dweller like me). Remove chicken from fridge and let rest until grill is up to temp. With tongs, move breasts around to coat evenly. Place on grill and cook evenly, about 8 minutes per side depending on size of chicken.
Remove from heat and let meat rest, covered, on cutting board for 3-5 mins before slicing and serving.
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