Tag Archives: garlic salt

Janets’ Chicken

12 Nov

Janet's Chicken

My sister Janet makes this fried boneless chicken you can just die for.

I have watched her make it and mine still doesn’t come out like hers.

This is her recipe.

Cut the boneless chicken all the same size.

I find this impossible to do.

4 boneless chicken breasts. It should be about 10 to 12 pieces after it is cut up.

1 1/2 cups  seasoned bread crumbs

4 tablespoons chopped fresh parsley

2  beaten eggs

1 tablespoon of garlic salt

Mix the bread crumbs with the parsley . Set aside.

Mix the eggs with the garlic salt.

Heat a skillet with about 1/2 cup canola or olive oil on medium high heat.

Dip the chicken breast in the egg mixture then in the breadcrumbs.

Put the chicken in the hot oil and fry till golden brown on both sides.

It is better to keep the heat on medium rather then burn the chicken.

You want a nice golden crust not  brown black.

Do not overcrowd the pan.

Drain on a paper towel so all the excess oil drains off.

A bunch of these can make your week so easy.

Make them the first night with mashed potatoes and fried spinach.

Chicken Parmesan  and pasta for the next night.

If you are lucky enough to have any leftover make a fabulous sandwich with mayo, ketchup, lettuce, tomato, onion, pickle and hot sauce.

Thanks for the recipe Janet.






Angies no measure salad

3 Nov

Angie's Salad

My Mom used to make this salad almost every night.

It is still one of my favorites.

2 or 3 ripe diced tomatoes

1 diced cucumber

1 diced onion

1 diced red peper

1 head of chopped romaine lettuce

One handful of arugula

2 or 3 cubed Italian rolls

Now this is when there isn’t any measuring.

4 shakes of garlic powder

4 shakes of garlic salt

8 shakes of oregano

about 1/2 cup red wine vinegar

3/4 cup olive oil and you have to use olive oil.

Whatever olives you have in the refrigerator.

Toss and make sure the bread is absorbing all the  juices.

Thats it!

Sometimes I add feta, goat or chunks of parmesan cheese but most of the time I keep it plain.

Just like Moms.



Chicken with lemon and capers

16 Oct


Chicken with lemon and capers

Chicken with lemon and capers

This is one of my favorites.

Three pounds of skinless, boneless, thin sliced chicken breasts.

Two eggs

1/2 teaspoon garlic salt

olive oil

One cup of seasoned bread crumbs

One cup of panko crumbs

Four tablespoons minced fresh parsley

3 cloves of smashed  garlic

The zest of two lemons

The juice of one lemon

3/4 cup white wine

One small can of chicken stock

3 to 4 tablespoons capers

3 tablespoon of the caper brine

4 tablespoons butter

One cup of pasta water

One pound of angel hair pasta

Parmesan cheese, red pepper flakes and extra lemon juice for toppings.

Cook the pasta in water, salted with one tablespoon of salt.

Scramble the eggs and mix with the garlic salt.

Mix the bread crumbs, panko and parsley

Heat a non stick skillet with about a 1/4 inch olive oil on medium high heat

Dip the chicken in the egg and garlic salt mixture

Then coat with the breadcrumb mixture

Drop in the hot oil and fry till golden brown

Cook in batches and don’t overcrowd the pan

Add extra oil if needed

Set the cooked chicken aside

Add the garlic to the pan for about one minute.

Add the lemon zest

Add the wine to deglaze the pan

Stir all the brown bits off the bottom of the pan

Let the wine cook off till about half the wine has evaporated

Add the chicken broth and bring to a boil

Add 1/2 cup of pasta water. Save the other 1/2 cup if the pasta looks dry.

Add the capers. lemon juice and butter and cook till everything is mixed

Add the cooked chicken and cover each piece with the broth

Then add the pasta and mix well

Sprinkle with red pepper flakes, cheese and extra lemon

Serve with steamed broccoli.