Thursday, June 17, 2010

cooking light

I know that this is primarily a blog about my wedding planning experience, but last night I made an amazing meal (if I do say so myself), so I just have to share. The future mister LOVED it. Bonus - it was from Cooking Light magazine. Tasty AND healthy.

Walnut and Rosemary Oven-Fried Chicken
with Toasted Garlic Escarole

For the chicken, instead of hand chopping the walnuts and rosemary, I just put them in my mini food processor before adding them to the toasted panko break crumbs. Also, if you check out the recipe, you'll see that it calls for placing the chicken on a wire rack set up on top of a baking sheet. Unfortunately I didn't have this, so I just placed it directly on the baking sheet. It turned out perfectly fine, but just a little soggy on the bottom. My biggest tip is to remember to spray the cooking spray directly on the chicken - it will quickly become your favorite cooking secret, I promise! The future mister introduced this to me and ever since our chicken has been baked or grilled to juicy perfection.

With the escarole, I did everything the same, except I subbed in romaine. Delicious, especially if you're a garlic lover.

Overall, I was incredibly pleased with these two recipes. Easy (only 30 minutes!), tasty, healthy, and even fancy enough to serve to guests.