Wednesday, January 21, 2009
Winter dish ideas
Here I am playing with food... Pan roasted chicken with pears, potatoes and Pimenton de la Vera. This is what happens when you look in fridge and pantry to see what's handy. It actually turned out to be quite tasty.
Here's what happened after watching Jamie Oliver saute a chicken breast on Mark Bittman's Bitten blog.
This chicken parmesan was made in no time at all. Saute a pounded chicken breast layered on a side with chopped fresh sage, grated parmigiano reggiano, and thin sliced prosciutto in extra virgin olive oil. (Remember to saute the chicken breast on the layered side first.) Bright, fresh, salty, sweet flavors explode in your mouth as you take a juicy bite of the chicken. Save a few prosciutto slices to pair with more parmigiano reggiano on a crusty baguette.
Posted by Honolulu Mark at 9:54 PM