quick & yummy

Here is a quick and simple dinner that I make when I'm short on both time and ingredients. I learned part of this from a church friend back home, and it's been in the recipe notebook ever since! It's not the healthiest or lowest calorie/fat thing to make, but once in awhile it hits the spot.

Fried Chicken Filet with Lime, Peruvian Garlic Rice & A Veggie


*boneless, skinless chicken (as much as you need to feed the family)
*italian seasoned bread crumbs
*limes (about 1 for every 1-2 people)
*oil (I use olive oil to make this a little healthier)
*white or brown rice
*6 to 12 garlic cloves
*a green vegetable of some sort (we usually go with raw bell peppers)

-Filet each chicken breast in half (so you have two thin pieces)
-Crack a few eggs and whip with a fork
-Coat each chicken filet in the egg mixture
-Lay the filet on a plate of bread crumbs until both sides are evenly covered
-Meanwhile, heat up a skillet of oil on medium heat
-Once hot (flecks of water should sizzle and pop) add the filets of chicken to the oil
-Turn a few times and remove when cooked through
-Chop a lime into wedges... and put a few on each plate
-Before eating... squeeze lime onto the chicken! YUM!

-For every 1 cup dried rice, mince 6 medium garlic cloves
-In a skillet, heat a Tbsp or 2 of butter and then saute minced garlic
-Once the garlic is golden brown, add the dried rice to the skillet &
toast rice with butter and garlic for a few minutes
-Add water (2 cups water for every 1 cup dried rice)
-Bring to a boil, then cover and reduce to a simmer until steamed
(optional- if using brown rice, add a chicken bouillon cube to the water)

We are in the habit of eating all of our vegetables raw, to preserve the nutrients... but of course, fix a veggie or salad as you normally would.

Then go on a nice long walk to work off the fried chicken. :)

1 comment:

The Davis's Downunder said...

Hi Lindsey...you can lower the fat and cals by using only one egg and with a little milk or water....olive oil definitely...(chicken schnitzel!) We use lemon juice...real lemons of course as they are growing in many gardens here. A squeeze of lemon juice is great on many veggies, try and you will find which you like best. It is also great on boiled or steamed rice...a little butter on the rice first is yumm. Love to you all....aunt Shelley and Uncle Perry