Thursday, January 15, 2009

Chicken Cutlet, Warm Lemon Potato Salad and Araka (Greek Peas)

A quick weeknight meal, had a ton of dill and parsley and this was a good way to use up extra herbs.

Chicken Cutlet
2 6 oz. boneless skinless chicken breasts washed and filleted in half.
2 tbls. olive oil
1 small bun of white bread pulsed in food processor
1 tbls. chopped parsley
1 teaspoon lemon zest
salt and pepper

1.) Pulse bread in food processor, add parsley and lemon zest
2.) Heat olive oil in pan
3.) Lightly coat chicken with bread mixture and add to hot pan
4.) Cook on medium heat for 5 minutes on each side
5.) Transfer to platter and let rest prior to serving.

Warm Lemon Potato Salad
5-6 medium sized russet or yukon gold potatoes
3 tbls. parsley
3 tbls. dill
1/4 cup of minced shallots (sauteed in oil is best)
Freshly ground pepper and salt
Juice of 1 small lemon
1 tbls. olive oil

Boil peeled potatoes until tender in salted water.
Cut cooked potatoes in 4th's.
Add herbs, lemon juice, olive oil and season with salt and pepper.
While warm, add herbs, lemon juice.

Araka (Greek Style-Peas)
Easy, healthy and fast
1 8oz. bag of frozen peas
1/2 grated onion
2 tbls. tomato paste
1 tbls. olive oil
1/4 cup of water
1/2 tbls. fresh dill
salt and pepper

Heat olive oil in saucepan add onion and cook for 1 minute until onion softens
Mix in tomato paste and cook for 2-3 minutes until paste starts to soften.
Add water and mix well
Add peas, dill salt and pepper and cook for 5 minutes until peas are cooked to taste.

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