Wednesday, June 22, 2011
Weeknight Dinner - Cilantro Chicken
I don't remember how or when I discovered the Big Girls Small Kitchen blog, but as soon as I did I scrolled through their recipe index bookmarking recipes I wanted to try. This one for Cilantro Chicken Milanese was at the top of my list and it did not disappoint. The chicken turned out so moist and tasty on the inside with the perfect crunchy crust on the outside. It was really pretty simple to make, and I love that it's for 2 servings - perfect for a weeknight dinner. Here's the recipe...
Cilantro Chicken Milanese - from Big Girls Small Kitchen
2 boneless skinless chicken breasts
1 cup plain Greek yogurt
1 Tablespoon Dijon mustard
1 cup cilantro leaves, finely chopped
3 cloves garlic, minced
1 teaspoon soy sauce
1 lemon, juiced
Dash cayenne pepper
1 cup fresh breadcrumbs
1 Tablespoon butter
1 Tablespoon oil
1. On a flat work surface, place the chicken breasts between two sheets of plastic wrap (I used a Ziploc baggie). Use a meat mallet, rolling pin, heavy skillet, etc to pound the chicken to 1/2 inch thickness. I used my pink rolling pin and have to say it was fun to work out some stress on those chicken breasts!
2. In a small mixing bowl, combine the yogurt, mustard, cilantro, garlic, soy sauce, lemon juice, and a dash of cayenne. Season with salt and more cayenne as necessary.
3. In an airtight container or resealable bag, pour half of the yogurt mixture over the chicken. Toss until coated. Marinate in the fridge for at least 2 hours, up to 6 hours. Reserve the remaining marinade for serving.
4. When you're ready to cook the chicken, place the breadcrumbs on a shallow plate. Dredge the chicken in the crumbs and shake off any excess.
5. In a large skillet (cast iron if you have one - I don't), heat the butter and oil over medium high heat. Add the chicken. Cook until golden brown on both sides and cooked through, about 4 minutes per side. If your skillet isn't big enough you'll have to cook the chicken in batches.
6. Serve immediately with a generous dollop of the reserved marinade and cilantro leaves for garnish.
I served mine with a quinoa salad like this one, using veggies I already had in the fridge.
This recipe is definitely a keeper and will probably make several appearances in our house this summer!