Broiled Chicken Thighs With Pineapple-Cucumber Salad

Jun 20, 2012 by lovelypantry

Have you ever had a pineapple-cucumber salad? I haven’t. I saw the photo on the cover of May 2012 issue of Everyday Food. I had to try it. So I did! Such a refreshing recipe! I was certainly glad to try it. Double points for me because my son ate it all ~ and asked for more! He has excellent taste buds although they are still maturing. The original recipe called for cilantro. I’m so not a fan. I used parsley from my little herb planter that sat by the bay window in the kitchen. It felt very rewarding to use it! Now that its gone (RIP indoor herbs) I’ll have to try again. But I won’t stop until I have my own flourishing indoor herb collection.

This bright zesty salad is so easy and would be perfect for a summer barbecue or a quick side dish. The chicken was fast and flavourful – I should try it on the grill next time!

 

 

 

This is the easiest rub you could ever do. Such a terrific idea for a last-minute meal.

 

 

This is the first time I’m pairing cucumbers with fruit. The lime juice gave it a nice zesty kick and everything together felt so very refreshing.

 

 

A fast summer meal! Keep this recipe in mind if you’d rather be spending time soaking up the sun, than labouring in the kitchen.

 

 

Happy Wednesday!

~Lyn

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Chicken Parmigiana

Sep 12, 2011 by lovelypantry

I love to make dishes that are tasty and family friendly. They can be as simple or as fussy as I want them to be, since in the end, my efforts will be worth it. I am steadily appreciating the flavour of tomatoes (that’s right, I don’t like them so much) and I’m slowly incorporating them into meals a few times per week. Chicken Parmigiana was something that always looked great but I remember when I tried it some time ago, there was just too much tomato sauce. I decided to try it my way.

I went looking for a sauce that I was comfortable with. I found a Pasta Sauce by a brand called Healthy Choice. There was a limited variety from their line but I went with the Garlic and Fine Herb. It’s the only one that I use now. I’m very happy with it.

 

Ingredients:

1/4 Cup Breadcrumbs

1 Egg

6 Chicken breast cutlets, seasoned with salt and pepper {If you use whole breasts, you’ll have to thinly slice it length-wise in half to get a nice cutlet.}

1/4 Cup Gratered Parmesan Cheese

1 Cup Tomato Sauce

1/2 Cup Shredded Mozzarella Cheese (or if you’re using sliced Mozzarella cheese, 1 slice per piece of chicken)

Olive Oil for browning chicken

 

Directions:

Turn on your broiler to  high.

In a large non-stick skillet, heat a few tablespoons of Olive Oil.

In a shallow dish, add bread crumbs and parmesan cheese.

Lightly beat the egg and pour into another shallow dish.

Dip each chicken breast into the egg to coat, then dip into the breadcrumb/cheese mixture. Shake off any excess. Brown each piece of chicken and be sure to do it in batches.

In an oven proof casserole dish, pour in tomato sauce to coat the bottom evenly. Place each piece of cooked chicken into the dish, slightly overlapping.

Sprinkle mozzarella over the chicken (or layer slices across the top of the chicken).

Place in your oven broiler at about 4 inches from the heat source for about 5-8 minutes. Allow the cheese to brown nicely. Serve with Pasta and Salad.

I enjoy this every time I cook it. Hopefully you will too!

 

Recipe adapted from Everyday Food.

 

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