Monday, January 3, 2011

Zero Point Soup & Parmesan Chicken

From two favorite cookbooks, 'Keeping Up', & Ina Garten's 'Barefoot Contessa Family Style'. 

zero point soup
as a few dear friend may recall, my first attempt at this soup I used red cabbage, the result was a creamy purple soup, very unappetizing and just not cool.
2 carrots, diced
1 small white onion, diced
2 cloves garlic, minced (I  put mine through the garlic press)
3 cans chicken broth (or 4-6 cups)
1/2 head of green cabbage, chopped
1 can fancy green beans (my food pantry happened to stock the "fancy"), 1/2 cup fresh would be ideal
1 Tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1 zucchini, diced
zero point soup simmering sans zucchini
Lightly coat a soup pot with cooking spray and add carrots, onions, & garlic.  Cook over medium-high heat for about 5 minutes, add a Tbsp or so of broth to keep vegetables moist.  Add remaining ingredients, except the zucchini, and bring to a boil.  Reduce heat, cover, & simmer for 15 minutes.  Add the zucchini and cook until the zucchini is tender. 

Parmesan Chicken
6 boneless, skinless chicken breast
1 cup flour
1 tsp kosher salt
1/2 tsp black pepper
2 eggs, beaten with 1 Tbsp water
1 1/4 cup seasoned dry bread crumbs
1/2 cup Parmesan cheese, plus extra for serving
Olive Oil

Pound out chicken until 1/4 inch thick (I loved this part!).  Combine the flour, salt, & pepper in one dish or large pasta style bowl.  On a second plate combine the eggs.  On a third dish, combine the bread crumbs and Parmesan cheese.  Coat the chicken breasts on both sides with the flour mixture, then the egg mixture, and finally the Bread crumb mixture. 

Heat approx. 1 Tbsp butter and 1 Tbsp olive oil in a large saute pan and cook 2-3 chicken breasts at a time for 3-4 minutes on each side, adding olive oil if needed (I need it!).

We are serving with light salad, and a veggie lentil mix Andy cooked up last night.


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