Dear readers, visitors, & friends everywhere, welcome to our pages! For our new friends from the US, the Uk, Germany, Mexico, Australia, Belgium, Canada, India, France, Sweden, Spain, Austria, Romania, Lebanon, Philippines, Kuwait, n Vietnam, thank you for joining us 🙂
We always try to bring you something delicious, entertaining, & useful to keep forever, in your mind’s library 😉
First of all, since today is “Memorial Day” for our beloved ones who passed away presumably defending us, I would like to take a moment, and invite you to take a moment too, just to thank with me every person who lost her/his life in any country, with the intention of defending others.
This is the utmost sacrifice in my opinion! Giving your soul and your life away for others is very rare & is a special quality extremely hard to find among human beings.
Dear 1Zumba friend, today, where I am right now, is one of the hottest days that we get. It’s not yet completely summer, but it seems that this summer, it would be quite boiling here in CA. May be the Air-conditioning high usage, is also a reason behind all of these changes in our weather 😕
Coz of this weather, I thought of something light to prepare and eat today. I’m thinking chicken, and I have a really wonderful new recipe for a combination of baked chicken Parmesan, and you can actually add or omit some the ingredients to your taste.
Also, you can have it sautéed. In other words, you can add some sprouts, any veg you prefer, more onions, or less garlic, etc. 😆 Ingredients
- 4 7-ounce skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
- 1/2 cup panko (Japanese breadcrumbs)
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 garlic cloves, chopped, divided
- 2 large hearts of romaine, halved lengthwise
- 4 anchovy fillets packed in oil, drained, chopped
- 1 lemon, cut into 8 wedges
Time: prep: 10 min, total: 20 min
Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.
Now I remember this fabulous charming Santa Monica beach shack serves up Caribbean food that matches its island-like atmosphere. The coconut fried chicken is a favorite and for good reason: the crisp coconut batter gives each bite a juicy chicken a sweet crunch.
To kick up the heat, dip the chicken in the accompanying spicy jerk sauce. If you think of paying a trip to that place, it is on Ocean Ave., 1906, Santa Monica, CA. You wouldn’t regret it 🙂