Most dishes I make are gluten-free and contain less than 10 ingredients. As a designer I typically believe that less is more and I believe that approach may also apply to food. I try to always pair a wine that I really feel goes best with the dish so that if you are entertaining or just want a really out of this world meal, you’ve got it. Spring calls for lighter dishes and that’s where our Parmesan Chicken dish is the one that simply can’t be beat. I highly suggest pairing the dish with grilled tender-crisp asparagus, crispy pan fried spring red onion and Cline Cellars’ 2006 Cashmere (a best buy at just $15), chilled to precisely 50°.
Parmesan Chicken
2 boneless, skinless chicken breasts (preferably organic)
1 cup fresh grated parmesan cheese
2 tbs extra virgin olive oil
Over medium heat, warm olive oil. Dredge chicken breasts in cheese, fully coating each breast. Gently lay breasts into pan and reduce heat to medium-low. Sauté breasts for approximately 5 minutes each side until cheese is golden brown and the juices of the breasts run clear. Serve.
2 responses so far ↓
1 Bacon Is Good // Apr 27, 2008 at 5:36 pm
This looks incredible. Are the veggies on top of the chicken just the red onions?
2 Wiz // Apr 27, 2008 at 6:16 pm
Yes. I picked up a single “Spring Red Onion” this morning at Whole Foods. This is not your typical red onion (make sure you get the one that looks like a leek.) The onion is best if you pan fry it before you cook the chicken breast. That way they will be super crispy when you put them over the chicken breasts. I slice the onions extremely thin. It’ll taste best if you you only use the bulb part of the onion up to where it just starts to turn green. You can utilize the entire onion if you wish, but it’ll create more of an earthy flavor rather than a sweet flavor which I think tastes best with the saltiness of the chicken breasts. These onion also taste great over a grilled steak with a little blue cheese on top.
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