Karen’s Killer Fixin’s: Potato-Crusted Chicken & Pine Nut Vinaigrette

Cooking

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is POTATO-CRUSTED CHICKEN with PINE NUT VINAIGRETTE!

This is a fun twist on pan fried chicken. The pine nuts are a delicious twist. For a double bonus, try the vinaigrette for salads, too.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 188 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

Karen’s Killer Fixin’s Blog

POTATO-CRUSTED CHICKEN
[Serves 4]

2 T. butter                                                                  
¼ cup plus 1 T. olive oil
2 T. fresh lemon juice                                                 
¼ cup pine nuts, toasted
1 lb. baking potatoes, peeled                                     
¼ cup flour
2 large eggs, beaten                                                    
4 (8 oz.) skinless, boneless chicken breasts, pounded ½ inch thick

Preheat the oven to 400 degrees. In a saucepan, brown the butter. Whisk in 2 T. olive oil and the lemon juice. Stir in the pine nuts. Using a food processor fitted with the shredding disk, shred the potatoes; season with salt and pepper to taste. Wrap in a towel and squeeze out any water; transfer to a plate. Add flour to a plate. Season the chicken with salt and pepper. Dip in the flour, then the eggs, then coat with the potatoes. In a skillet, heat the remaining 2 T. olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8-10 minutes. Drizzle chicken with pine nut vinaigrette.

[I seem to have lost my own recipe for Pine Nut Vinaigrette but Epicurious.com has a recipe that is very similar so I’m sharing it here. It’s great as a salad dressing, too!]

PINE NUT VINAIGRETTE
[Epicurious.com ~ Makes 1-1/3 cups]

¼ cup pine nuts
2/3 cup olive oil
¼ cup balsamic vinegar or 2 T. red wine vinegar
¼ cup fresh lemon juice
3 T. minced shallots (about 2)
½ tsp. grated orange peel
salt and pepper

Preheat oven to 350 degrees. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minute. Cool completely.

Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.

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