J. Oliver’s Parmesan Chicken
Servings: for two
In my spare time, I often look at the Bittman’s videos in NYT. One day, he had Jamie Oliver over as a guest. I thought the chicken recipe was clever and proceeded to make it. The secret is in the heavy pounding: make it as thin as possible for even and quick cooking. It was beautiful served with foil-steamed, olive-salt-and-pepper seasoned green asparagus. Just make sure that the chicken is pounded really thinly otherwise cooking takes a while and the chicken becomes too dry.
The video is here.
Ingredients: (continue…)
