Archives for posts with tag: dinner

It’s a Tuesday night and the last thing you feel like doing is cooking for yourself.  But to your dismay, your wallet is empty.  No Joy Yee’s delivery tonight.  And oh, look at that, the chicken in your freezer is about to expire.  Solution? Drag your lazy feet into the kitchen and whip up this easy and incredibly flavorful dish.  Throw the chicken on the pan, whip up a quick sauce, and in a matter of minutes you’ll have a dish more meaningful and tasty than anything you can order.  Because ginger is such a unique and powerful flavor, it helps make the perfect sauce for a mildly seasoned chicken. The butter-lemon-ginger combination gives the breaded chicken a zingy pop of flavor that will have you begging for more.   Cook up all your nearly-expired chicken breasts and put the leftovers in the fridge for an easy sandwich or zesty chicken salad tomorrow.


Prep time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings: 4

4 thin sliced chicken breasts
3/4 cup Progresso plain bread crumbs
3 tablespoons Extra virgin olive oil
1/2 teaspoon ground ginger
2 tablespoons fresh lemon juice
3/4 stick unsalted butter


1. Pat each chicken dry with paper towel.
2. Layer a shallow pan or plate with bread crumbs. Coat chicken with bread crumbs  by placing them in the pan and turning them over several times.
3. Heat a large pan on over medium-high heat. When hot, pour the 3 tbsp. olive oil. When the olive oil is hot, add chicken to the pan and cook for about 3-4 minutes on each side, until chicken is golden brown.













4. When chicken is cooked, place on paper towels to absorb excess oil.  Cover to keep warm.
5. Melt the butter over low heat in a small sauce pan.













6. When butter is just melted, but still creamy, remove from heat and whisk in ground ginger.  Whisk vigorously.
7. While whisking, gradually pour in lemon juice.  Sauce should thicken slightly as you whisk.
8. Pour sauce over chicken and enjoy!


Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 4

4 pieces boneless, skinless chicken breasts (buy thin chicken breasts if possible)
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife


1. Place each piece of chicken in a plastic bag and with a meat tenderizer, pound until 1- 1½ inches thick.
      *No meat tenderizer? Look around.  Use a ladle, hammer, book, anything to pound that chicken down.
      *Bought thin chicken breasts? No pounding necessary.
2. Coat chicken evenly on both sides with balsamic vinegar. Next, coat both sides it with olive oil.

3.  Season chicken with generous amounts of salt and pepper, followed by the chopped rosemary. Season both sides.

4.  Let chicken stand for ten minutes.  (If you’re anxious, go ahead and cook it, but you get the best flavor it you let it stand)
5. Heat non-stick pan or skillet over medium-high heat.
6. Cook chicken about 5 minutes on each side, or until juices run clear.  Toss the smashed cloves of garlic into the pan with the chicken so it picks up some garlicky flavor.

7. Chicken will be dark brown but don’t worry! It’s probably not burnt (unless you burnt it of course).  The balsamic produces a deep brown, dark glaze on the chicken as it cooks.