Tips for Cooking Chicken Breasts Perfectly and Chicken Parmesan Recipe

Nov 16, 2022 | Newsletter, Recipes

November Newsletter

I know Turkey is top of mind this month but Chicken is the number one protein for American Meat Eaters! Not only is it a healthier choice than Beef but check out so many other reasons to reduce your Beef intake https://www.peta.org/living/food/top-10-reasons-eat-cows/.

The issue with Chicken is cooking it properly! It is either to dry, has no taste or worst case scenario if handled incorrectly can make you sick! Between working in commercial kitchens and cooking as a Personal Chef I have developed some tricks over the years to ensure flavorful and moist Chicken Breasts.

1. Carryover cooking is a huge issue with Chicken Breasts! Safe internal temperature for Chicken Breasts is 165°. Two key issues here, so many home cooks don’t use a thermometer, it’s a must and pull the Chicken at 160° as it will continue to cook.

2. Dry Brine it is worth the time. Remove Chicken from package one day prior to cooking. Pat it dry and place on foiled lined baking sheet then sprinkle both sides generously with kosher salt. Place in lowest shelf in refrigerator overnight. This method relaxes the fibers and lets the meat absorb their natural juices making it juicy and tender. This method works best if seasoning with just olive oil or butter and dry spices for grilling, frying or baking.

3. Marinating is a huge win with Chicken Breast. A marinades primary purpose is to add flavor, but also helps the meat to remain moist after it’s cooked. It can be made with oils, herbs, spices, juices and more.

4. Baking tip: A higher Temperature 450ºF and shorter cooking time will help to seal in moisture.

5. Pounding or butterflying is another secret to succulent chicken, creating an even surface will ensure even cooking.

6. Breading, the standard breading practice is Flour, Egg, Breadcrumbs. Cook’s Tip, season the flour with salt and pepper and don’t forget to add your favorite flavors to the breadcrumbs like dried herbs and your favorite cheese.

7. Baking versus Frying I like the below recipe!

Perfect Baked Chicken Parmesan

INGREDIENTS:

• 4 chicken breasts, about 8 oz each, sliced in half lengthwise to make 8
• 3/4 cup seasoned breadcrumbs, I use a combination of Italian Breadcrumbs and Panko
• 1/4 cup grated Parmesan or Pecorino Romano cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup mozzarella cheese
• 1 cup marinara
• olive oil spray

PREPARATION:

1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
3. Lightly spray a little more oil on top and bake in the oven 20-25 minutes or until internal temperature reads 160°.
4. Remove from oven, spoon 1 tbsp marinara over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
5. Bake 5 more minutes or until cheese is melted.

Velvet Cauliflower Soup

May 5, 2022 | Newsletter, Recipes

Ingredients:

• 1-2 heads cauliflower depending on the size leaves trimmed
• 8 tablespoons butter, cut into 8 pieces maybe more
• 3-4 potatoes peeled and quartered, I like Yukon gold
• 2-3 shallots, roughly chopped *can use 1 medium onion or 1 leek sliced and rinsed
• ½ cup white wine *optional
• Coarse kosher salt (more than you think)
• Lemon infused olive oil *Cooks note: I use this to roast my florets you can use extra virgin olive oil
• 4 1/2–5 cups water more or less depending on size of cauliflower and potatoes
• Garnish Options: fresh parsley, thyme, basil, green onion, white and light green parts, chives, Frank’s Red Hot

Preparation:

1. Pull off outer leaves of cauliflower and trim stem. Using paring knife, cut around core to remove and cut up into large florets. Cut heaping 1 cup of 1/2-inch florets from head of cauliflower, set aside. Quarter potatoes make sure potatoes are a little smaller they take longer than the cauliflower.
   
2. Melt 3 tablespoons butter in large saucepan over medium-low heat. Add the shallot and salt. If using wine, cover shallots and let simmer (you can use water). Cook until softened but not browned, about 7 minutes.
   
3. Add chunks of potato and water to the saucepan with shallots. Increase heat to medium-high and bring to low boil. Reduce heat to medium-low and simmer for 10 minutes until potatoes are almost tender. Add cauliflower and possibly more water and salt, simmer until tender about 10-15 minutes. *Cooks Tip taste the water, here is where you can start to achieve the flavor you want.
   
4. Meanwhile, line a small baking sheet with foil and add the reserved florets tossed in lemon olive oil and salt, roast florets on bottom shelf in a 400 oven for 15 -20 minutes until golden brown. You will need to flip and watch them carefully.
   
5. Process cauliflower and potatoes in batches in blender using some of the cooking water until smooth and desired thickness. Be careful not to use too much water, it’s easier to thin out than to thicken. Returning pureed soup to pot, bring to brief simmer over medium heat, and adjust consistency with remaining water as needed (soup should have thick, velvety texture). Season with salt to taste and maybe more butter. Serve, garnishing individual bowls with roasted florets, fresh herbs. *This soup is delicious cold it tastes just like Vichyssoise……