Wabi Sabi Posted November 20, 2011 Share Posted November 20, 2011 I am roasting acorn squash for dinner and have a package of boneless/skinless breasts that also need to be used. Any suggestions for how to make the chicken that pair well with the roasted squash? For some reason I've just totally lost my cooking mojo lately and can't seem to even figure out simple meals... Quote Link to comment Share on other sites More sharing options...
Margo out of lurking Posted November 20, 2011 Share Posted November 20, 2011 Cutlets Romano 1/2 c. plain or Italian bread crumbs 1/3 c. grated fresh Parmesan cheese (or the green can stuff, for pete's sake) 1/4 t. salt 1/4 t. pepper 1 egg 4 small boneless skinless chicken breasts, pounded to 1/4" thickness 1 T. olive oil optional: your favorite spaghetti sauce Combine bread crumbs, cheese, salt and pepper in shallow bowl. In another shallow bowl, beat egg well. Heat oil in large pan on medium heat. Dip chicken pieces one at a time into the egg and then the crumb mixture, and place in pan. Cook until done, turning once, about 4 mins. per side, depending on how flat you really pounded the chicken. Serve with a bowl of spaghetti sauce, so people can spoon some on top of their chicken. Quote Link to comment Share on other sites More sharing options...
melissel Posted November 20, 2011 Share Posted November 20, 2011 (edited) There was a great thread not long ago, let me see if I can find it... Here you go: http://www.welltrainedmind.com/forums/showthread.php?t=314279 I bookmarked it this time. As much as I love cooking with boneless chicken breasts, I'm frequently at a loss as to what the heck to do with them! Edited November 20, 2011 by melissel Quote Link to comment Share on other sites More sharing options...
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