Sundried Tomatoes and Parmesan Coated Chicken

If only I could win at the lottery and spend the rest of my days playing in my kitchen, trying on recipes… Everytime I go to the grocery store, I always find something that appeals to me and that I buy. Two days ago were Meyers Lemons, and yesterday was Mahi Mahi. I found some at Costco. Can you believe that?!?!. My daughter even makes fun of me now because when I exited the store, I told the clerk about the mahi.  Unfortunately I have not won at the lottery and as many millions of you, I still go to work everyday. So when I come home,  I am  trying to come up with easy healthy yet delightful recipes that will not take me hours to prepare. I prepared this recipes for several of my cooking classes, and it was always well received so I hope you will give it a try. Today I am offering you a recipe of Sun-dried Tomatoes, and Parmesan Coated Chicken with steamed Green beans and Truffle Oil Pomme frites.

Sun-dried Tomatoes Coated Chicken:1 chicken breast for 2 people, (2 tbsp of sun-dried tomatoes, 1 tbsp of parmesan, 1/2 tsp of brown sugar, 1/16 tsp of salt, 1/32 tsp of pepper, 1/2 tsp of basil ) per breast,  salt and pepper.

First pound the chicken so it will be tender. Place the chicken in between the roulpat and with the rolling pin, beat the chicken until it is flat and even. Place the chicken on the deep flexipan and season the chicken with salt and pepper by sprinkling it lightly.

Set the chicken aside. In a small chopper, place 2 tbsp of sun-dried tomatoes, 1 tbsp of Parmesan, 1/16 tsp of salt, 1/32 tsp of pepper per chicken breast. Chop this mixture well and coat the chicken with it. Cook in oven at 400 for 12-15 minutes. We cook 4 breasts in 15 minutes!!!

When the chicken is cooked, let it rest for a few minutes ( so it will reabsorb some of the juices) before slicing and serving

Steamed Dill Haricots Verts

Trim the end of the beans and place them in the large round mold. Cover the round mold with the octogonal silpat. Cook in microwave between 5- 7 minutes depending how crunchy you like your beans. Season with 1 tbsp of olive oil, 1/2 tsp of dill demarle seasoning sea salt and pepper.

Truffle Fries: 1 medium-sized potato per person, truffle oil, salt and pepper.

Cut the potatoes in very thin rectangles about 1/3 of 1 inch. Place the fries in a large towel and rub them to dry them up. Add 2 tbsp of truffle oil. Cook in a warm oven at 450 for 15-20 minutes. Make sure to stir the fries during the baking so that the fries are gold on all sides. Before eating, drizzle 1 tbsp of truffle oil over the potatoes and sprinkle with sea salt and enjoy!

Bon Appetit and Happy Cooking!!!