This is a recipe that I have in one of my recipe books titled “365 Dish a Day: A recipe for each of the 365 days in a year”. I made this recipe once in Halifax, possibly before I ever moved out of my parent’s house. I usually put check marks beside the recipes that turned out well, which this one had, so I decided to try it again. The recipe says to cook the chicken 3-4 minutes per side, but that was not nearly long enough. I think I cooked them for closer to 10 minutes per side; Basically until I could no longer see any pink.
My favorite part of this recipe has to be the potatoes. There wasn’t really anything wrong with the chicken, but it didn’t have any wow factor. Maybe it’s because I left a few ingredients out. It also made good leftovers to take to work for lunches.
1 3/4 oz. hazelnuts, toasted and ground (I did not use)
3 tbsp. dried white or whole wheat bread crumbs (The store was sold out so I used some Kelloggs Bread Crumbs)
2 tbsp. freshly ground romano cheese (I used pre-shredded cheese)
1 tbsp. chopped fresh parsley (I did not use)
salt and pepper
4 skinless chicken breasts
1 egg, beaten
4 tbsp. vegetable oil
sprigs of fresh flat-leaf parsley, to garnish (I did not use)
wedges of lemon, to serve (I did not use)
4 large sweet potatoes, peeled and cut into wedges (I used one)
4 tbsp. vegetable oil (I used two)
1 tsp. chili powder (I didn’t measure, probably used a little more)
Preheat oven to 400F. To make potatoes, bring a large pan of water to boil. Add the potatoes and cook over med. heat for 5 minutes. Drain well. Pour 2 tbsp. of oil into a lg. bowl and stir in the chili powder. Add the potatoes and turn in the mixture until coated. Transfer to a cookie sheet, drizzle remaining 2 tbsp over potatoes (I omitted this step), and bake for 35-40 minutes, turning frequently (I turned two or three times), until golden and cooked through.
About 15 minutes before the end of the cooking time (I started right away because I thought the chicken would take longer than stated, and I was correct), put the hazelnuts, bread crumbs, cheese, and parsley into a bowl, season, and mix. Dip the chicken into the egg, then coat the chicken into the bread crumb mixture. Heat the oil in a skillet. Add the chicken and cook over medium heat for 3-4 minutes (or 10) per side until golden. Lift out and drain on paper towels. Remove the potatoes from oven, divide between four plates, and add a chicken breast to each. Garnish with parsley and serve with lemon wedges.