Paneed Chicken with Baby Kales and Roasted Beets

Have you seen this yet in the produce section?  We go through a lot of kale in our house.  Lately, I’ve been making salads with shredded Lacinato kale which is delicious but really needs to be made a couple of hours ahead so that the acid in the dressing can soften the leaves a bit.  I was pretty excited to find baby kales in the grocery store even though I know it’s probably not very PC to pluck baby kale.  The leaves are a little less tough than the mature variety but still hold up under dressing without wilting.

This seems to me to be the perfect fall salad green.  Especially with roast beets and really any other vegetable you have floating around in your crisper.  I put all of this together in salad with a ginger vinaigrette and  served it over our favorite “Chicken a la Ina.”  (You can barely see the chicken peeking out from under those greens.)  I love the way the beets color the dressing.  Plus, I think it’s pretty healthy.  -Andra

Paneed Chicken adapted from Ina Garten’s Parmesan Chicken recipe

4 to 6 boneless, skinless chicken breasts

1 cup all purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1 tablespoon water

1 1/4 cups Panko bread crumbs

Unsalted butter

Olive oil

Pound the chicken breasts until they are 1/4-inch thick using either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the Panko with salt and pepper.  Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and then dredge both sides in the Panko mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until golden brown on both sides. Add more butter and oil and cook the rest of the chicken breasts.

To serve, place a chicken breast on a plate and cover with salad greens tossed in vinaigrette.

Ginger Vinaigrette                                                                                                                                                                                                                   I make my vinaigrette in the bottom of the wooden salad bowl that will serve the salad.  You could also put all of the ingredients into a jar (with a lid ) and shake the contents to emulsify everything together.

1/4 cup rice wine vinegar

1 tablespoon of Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 tablespoon freshly grated ginger

1/2 teaspoon honey

3/4 cup of grapeseed oil or other lightly flavored oil

Whisk the first six ingredients together in the bottom of medium bowl.  Slowly drizzle the oil into the bowl while whisking.

Roasted Beets

Heat oven 425°.  Place beets on a rimmed baking sheets and bake for 40 minutes or until a knife easily pierces the beets.  Remove the beets from the oven and let cool.  When cool enough to handle, gently rub off the skins of the beets or use a small paring knife to peel the beets.  Slice into wedges and toss into a salad.

Trackbacks

  1. […] this meal?  From here and here.  It’s an oldie but goodie.  Quick, delicious and complete.   This was dinner […]

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