Sunday, June 10, 2007

Faux fried chicken and pan seared harvest gnocchi, I mean c'mon... does it get any better?

6 breasts of boneless, skinless chicken (I prefer Kosher or organic, it tastes better)
1 c. flour
1 c. breadcrumbs (the 3C low carb are really great and already seasoned)
2 eggs lightly beaten
kosher salt & fresh ground pepper to taste
drizzle of olive oil

Set up your 'stations' with flour on the far left, egg mixture in the middle, breadcrumbs on the right. Spray a nonstick cooking sheet and preheat oven to 375-425.

Clean and pat dry chicken. Coat in flour, shake off excess. Coat in egg. Coat with breadcrumbs evenly around all sides. Place in sprayed cooking sheet.

Repeat with other chicken breasts (or thighs, legs, wings, whatever makes you happy :)

Sprinkle salt, pepper and a bit of olive oil on the top of all the chicken to ensure crunchiness. Place in oven and bake for 25-30 minutes until the top gets golden brown.

Pan Seared Harvest Gnocchi

1 package of potato gnocchi (i know, so organic and local of me :P)
1/2 lb. crimini mushrooms (or any mushroom of your choice)
1 neck of butternut squash cut into cubes
2 tablespoons fresh sage
1 tablespoon fresh thyme
olive oil
salt & pepper

Heat nonstick pan with olive oil and put in butternut squash (sliced in cubes) and sage (sliced in thick ribbons). Add kosher salt and pepper and sautee on medium/high until all sides are light brown (approximately 10 minutes). Place sage and squash on a plate, cover, and reserve.

Put gnocchi, mushrooms, and thyme in same nonstick pan with olive oil. Salt & pepper to taste. Sautee until the gnocchi is browned on both sides and the mushrooms have given off liquid (approximately 10 minutes for both).

Toss squash/sage back into the pan and sear together for another minute. Plate, and serve!

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