Chicken Milanese {with Corn Flakes}

Chicken Milanease

Here’s another chicken recipe that turned out well – Chicken Milanese! I followed this Chicken Milanese recipe. The only things I changed were corn flakes instead of panko crumbs and coconut oil in place of the olive oil. Those two changes are significant enough to change the original intention of this recipe but I rather liked the different flavor. I’d also say that the parsley, while fun, is optional so don’t feel like you can’t make this if you don’t happen to have fresh parsley hanging out in your fridge. (oh and I always marinate my chicken in some sort of dressing the day of or the night before for added moisture and flavor.)

This is a fairly simple recipe. You could save some time by asking the butcher (if you buy from one) to butterly slice your chicken breasts or you could do this earlier in the day. You could also get the Panko or corn flake breading ready ahead of time also. Then, when it’s time to cook you’ll just need to make a little assembly line. I’m sure you could also cook these up and freeze them (after cooling) but I haven’t tried that yet. 

Between last week’s Halloween Mystery Dinner and two prayer groups Sunday and today, I’ve done quite a lot of cooking/baking. Enough to compensate for all the cooking/baking I usually don’t do. This Thanksgiving/Christmas season should be re-named as the “Bake, bake, and then bake some more” season, or the “Let’s all consume massive amounts of sugar and bread so we can hibernate for the winter” season. 

Good times, good times.




Chicken Marsala

Chicken Marsala

Juicy, tangy, succulent. Those words are synonymous with Chicken Marsala. 

Cooking chicken – in an edible fashion – is by far not my specialty. Not even close. We’re more “beef” eaters than chicken, partly because of how poorly I can cook chicken. But I’m trying and making toddler strides. {P.S. I found the better picture and added it to the Loaded Baked Potato Casserole {chicken or beef} post from last week that does the recipe a much better testimony to its deliciousness.}

This Chicken Marsala was more like a giant toddler leap for me. My husband really liked it as well. And I will pretend he said that before finishing off a glass of “leftover” Marsala. ūüėČ I’m pretty sure the alcohol cooks off during cooking. The kids were acting very strange and hyper and laughing a lot for no reason afterwards though…?

My main challenge is getting the chicken to have a taste and not be so dry. One thing I’ve discovered that is essential for this is marinating. If I don’t marinate the chicken at least a few hours ahead (preferably overnight) I may as well not bother cooking it or it’ll taste like soggy paper. And no amount of sauce or ketchup makes soggy paper taste good.

I’ve been marinating chicken in store-bought Zesty Italian dressing. It works well but I’d rather find a good recipe of my own so I can save our money and our digestive tract. Any good “Zesty Italian” dressing or other chicken marinade ideas out there? 

Anyway, so I marinated the chicken the morning of and then followed Closet Cooking’s Chicken Marsala recipe I found on Pinterest, as usual. Try it out sometime, and if you don’t like it, you can at least enjoy the wine!

Italian Chicken and Pearled Couscous 2

Italian Chicken and Pearled Couscous

 Well I found my creative dinner hat over the weekend! 

I had chicken, I had pearled couscous, some Zesty Italian Dressing, some carrots and a can of diced tomatoes.  (tangent: You can a lot about a person by their appreciation, or lack thereof, for couscous)

So I cut up the carrots and the chicken; seasoned the chicken with salt and pepper and some teeth-sticking herbs. 

Then I pan-fried the chicken on both sides and added in the diced carrots and tomatoes and dressing.  I covered it and simmered it while I made the pearled couscous (from a box). 

I scooped the chicken mixture onto the couscous and added a bit more dressing and voila! 

The best part was that my husband really liked it and even liked the way my picture showed the juicy texture of the tomatoes.  So I felt very good about this experimental meal and will add it to my menu. 

 See more Tasty Tuesday meals here!

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