The best way to get my kids to eat chicken is to make sure it is breaded and crispy. Hell, that is the best way to get me to eat it also.
I have a great recipe for homemade freezer chicken patties, but it does involve a few steps. The other day I had picked up thin sliced chicken breasts from Whole Foods and made a fast variation of those freezer patties in no time flat. And, I pumped up the flavor by adding dijon and parmesan to the breading process.
This is the process:
1. Set 3 shallow bowls out
- one with 2 eggs + 2 spoonfuls of dijon mustard mixed well
- whole wheat panko breadcrumbs+equal amount finely grated parmesan cheese
2. Salt those thinly sliced chicken breasts (you can cut them into smaller pieces if you want). Get a large non stick pan going over medium to medium high heat – in between those two. Add 2-3 Tablespoons of olive oil to the pan to warm up while you bread the chicken.
3. Place chicken breast into flour and lightly coat both sides – shake off excess. Then into egg-mustard mixture and let excess drain off. Finally, into the breadcrumbs-cheese and pat them onto both sides.
4. Into the hot pan. Cook until golden brown on first side, then flip over and cook until same color on other. Let rest for a few minutes on a cutting board. Cut in half to make sure it is done, and if not, put back into pan to finish. Might have to play with the heat a little to make sure it is not too hot and cooking the outside too fast.
Kids ate it with ketchup of course, but I had a lovely meyer lemon and I squeezed all the juice out of that and mixed it with some mayonnaise and salt for the grown up dipping sauce.
As a side dish, I took collard greens, rinsed and rolled them up like a cigar and thinly sliced. I cut the long thin slices into smaller pieces crosswise and then into a bowl. Added olive oil and lemon juice and rubbed it into the greens like a little collard massage. Added roasted sweet potatoes and feta cheese. Perfect winter salad!