Oh. My. God.
These chicken were really good.
And I don’t usually like chicken breasts.
I had some chicken breasts defrosted in the fridge, and I was running out of ideas on what to make, since we just recently had a chicken cheese wrapped in bacon, which I cannot believe that I didn’t document this invention of mine… Note to self: Need to make it again and post the recipe!
I turned to few of my cookbooks for inspirations, but to no avil as I didn’t want to go out and buy more ingredients. So I turned to my trusty friend: Foodnetwork.com and started searching. Couple of the recipes jumped out at me, but again, missing a few ingredients, until Ina’s Parmesan Chicken showed up. I know, you are probably thinking: What’s the big freaking deal? It’s just a chicken parm recipe!
Well, let me assure you, this isn’t just any chicken parm. The chicken itself is very close to a lot of chicken parm recipe, but it’s the pairing of the salad, with the lemon vinegrette dressing. That itself, is amazing.
My lemons were super sour, so after following the recipe (although I didn’t measure, but use the juice of 2 lemons), I added about a teaspoon of simple syrup to tone down the sour-ness. On top of that, I also zested the lemons and added into the dressing. The dressing was really good, and I used some to dressed the pasta as well. Pasta was not called for in the recipe, but I was feeding my brother and a friend, and not having starch for a meal just seems incomplete. The dressing on the salad, then seeping into the hot chicken, along with a little bit of it on the pasta, it was just devine.
If I would to make this again, I think I will zest the lemons and put half of the zests in the bread crumb/cheese mixture. I think that will give a refreshing take on the chicken.