Saturday, June 20, 2009

Parmesan Chicken

It’s 95°F here today, and as humid and sweaty as an old sock, despite this we are still being battered by severe thunderstorms on a regular basis. Last week we had a particularly bad one with straight-line winds that brought down one of our persimmon trees.

We had a really nice grouping of three of these trees, when they were all in leaf they looked like one magnificent tree. These trees have had an unfortunate year; one was struck by lightning and will have to be cut down – now this.

The remaining one looks totally forlorn without his chums. But on a brighter note, we have had a bit of a tree planting frenzy this spring, and have put in 14 new trees. Admittedly, they are not much more than twigs right now, but one-day. :-)

Anyway, on with the food. We have finally had some luck with some salad greens. Yay! We’ve tried growing lettuce and spinach before with very little success. The weather here in Oklahoma changes from warm to baking hot so rapidly that the plants always bolted before we had a chance to eat them. This year Mick planted some mesclun greens which did very well indeedy, in fact, they grew back almost as fast as we could pick them. Mesclun mixes vary, ours was made up of arugula and dinky little spinach leaves. Although they kept us in salads during the spring, that avenue of pleasure is now closed, as they too have bolted in the heat. Oh hum!

To this mix of salad greens, I added a few baby Swiss rainbow chard leaves from our garden, some chopped tomato, a drizzle of olive oil and red wine vinegar, a dash of cracked pepper, feta cheese. You can also add a few toasted slivered almonds for a little extra crunch. I served this salad with the Parmesan chicken. This chicken is light but full of flavor. We cooked it on the BBQ, but you could do it in the oven at 350F, for about 10-15 minutes.

Parmesan Chicken


1/3 cup Italian breadcrumbs
1/3 cup Parmesan cheese, shredded
Cracked black pepper, to taste
1 egg, lightly beaten
2 skinless, boneless chicken breasts


  • Pre-heat grill to low, or oven to 350F
  • Mix Italian breadcrumbs, Parmesan cheese, and a dash of cracked black pepper on a plate.
  • Beat egg in a shallow bowl.
  • Slice chicken in half into 2 flat pieces.
  • Dip chicken in egg, then into parmesan/breadcrumb mix.
  • Place chicken in an ovenproof dish, or if grilling, on a double sheet of heavy-duty foil, greased with olive oil. Grill or bake for 10 – 15 minutes.


Penny said...

This looks like a healthy and delicious meal. Sorry about your trees. We have had straight line winds in the past and it is no fun.

Cheryl said...

Glad to see ya. I would die if it was humid and that hot, wow! I have never thought about using the barbequeue as an oven, DUH!!! great idea!

Jason said...

Sounds delightful! I love chicken parmesan, but never thought of putting it on the grill. Also the salad looks pretty good to me, nothing like fetta and tomatoes!

Sophie said...

What a lovely meal, Jan!

Too bad for the 3rd tree!
I hope that the weather changes quickly for you, a lovely summer feel!

Lynda said...

We've really had some bad storms, and you are sooo right about the muggy, hot weather-I hope it cools alittle next week as I don't enjoy the 98 degress!
Your chicken looks delicious and pared with this salad it's a perfect summer meal!
Too bad about your trees; it takes so long for them to grow.

The Blonde Duck said...

Can't go wrong with parmeasan chicken!