Tried, Tested and True…Parmesan Crusted Chicken with Broccoli and Fusilli
Giz and Psychgrad over at Equal Opportunity Kitchen are hosting a blogging event called Tried, Tested and True.
The event is basically a roundup of our favorite recipes, the ones that are always in rotation, that get rave reviews from our families, friends and anyone else that is lucky enough to dine at our tables! ;) I have quite a few recipes that fit this description, but the one I thought of immediately was Parmesan Crusted Chicken with Broccoli and Fusilli. Originally, one of my best friends in the whole wide world, Elle at Elle’s New England Kitchen, shared this recipe with us gals, and I couldn’t WAIT to go out and get the stuff to try it. I mean, jeez! It’s got all of my favorite stuff in there! Chicken, greens, gaaaaahlic, freshly grated Parmiggiano-Reggiano, a delicious lemon pepper vinagrette…and the pasta…holy dear Lords of pasta, this is just amazing….her recipe began with bow-ties, but I’ve since switched to fusilli (the twisty, spiraly lookin stuff). Broccoli is probably one of my favorite vegetables, throw in some more parm, toasted pine nuts, lemon and garlic–OH and butterrrrr and you have me swooning with delight. Elle’s recipes *always* rock my world. And I mean ALWAYS. What can I say? The girl can cook, folks.
Ingredients:
1/2 pound (200 grams) fresh greens of choice, washed and thinly sliced (I used baby romaines this time)
1/4 cup fresh squeezed lemon juice (2 lemons)
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 pound (100 grams) freshly grated parmiggiano-reggiano
2 pounds (1 kilo) thin chicken fillets
2 large eggs plus 2 tablespoons water
1 1/4 cup seasoned bread crumbs
1/2 cup freshly grated parmiggiano-reggiano cheese
1/4 cup light olive oil for frying
Preparation:
Prepare your greens first, and set aside.
Whisk together lemon juice, extra virgin olive oil, salt and pepper and reserve (this is your vinaigrette).
Prepare your chicken “station.”
Beat eggs and water in a deep plate.
In another deep plate, combine seasoned bread crumbs, parm, salt and pepper.
Dip chicken in egg first, then in bread crumb/parm mixture.
Set aside on a plate.
Repeat with remaining chicken fillets.
Heat olive oil in a large skillet.
Cook the chicken for 3-4 minutes on one side, depending on thickness, then turn and do the same (3-4 minutes) on second side until no longer pink and nicely golden brown.
Plate the chicken, then place a a bit of greens over each chicken breast.
Dress with lemon pepper vinaigrette and top with extra freshly grated parm.
You want this, don’t you? I can tell. 
Now, the perfect accompaniment to this meal IMNSHO, is the Broccoli and Fusilli. Also Elle’s recipe. 
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Ingredients:
1/2 pound (200 grams) fusilli (the original recipe calls for bow-ties)
1 head broccoli, cut into florets
2 tablespoons butter
2 tablespoons olive oil
4-5 cloves garlic, minced
zest of 1 lemon
1/2 teaspoon fresh ground black pepper
juice from 1 lemon
1/4 cup toasted pine nuts
1-2 teaspoon kosher salt
freshly grated parmiggiano-reggiano cheese
Preparation:
Cook pasta according to package directions.
Drain.
Meanwhile, bring broccoli to a boil in salted water and cook until tender, about 5 minutes.
Drain and set aside.
While your pasta and broccoli are cooking, heat butter and oil in a small sauce pan and saute garlic until golden.
Add lemon zest and stir.
Remove from heat.
Add the pepper and lemon juice and stir well.
Pour this over the broccoli and pasta.
Add pine nuts and freshly grated parm to taste (I use a generous half cup or so).
Toss well.
**note**it’s a good idea to make the pasta first, then the chicken if making these together. The pasta reheats really well.
