what’s for dinner?

Since I stated working again our social life has taken a bit of a nose dive. Although the job is officially a part-time position, there have been weeks when I have worked more hours that J at his full-time job. So obviously I do not have the time I once did to clean, cook and arrange for friends to come over.

This weekend though J surprised me. I finished work at four in the afternoon and he had cleaned the house, made dinner and invited four friends over. It was so nice to come in and sit down with a glass of wine and relax. It was probably the nicest thing he has done for me in a while!

Things still are busy though and weekday nights hardly have a moment of free time. Last night I grabbed the kids from their dayhome and ran to a Walmart to buy Valentines (due Wednesday), supplies for a 100 day project and get kid passport pictures taken. I hardly had time to think about dinner, but I knew there were chicken breasts thawing in the fridge. This is probably my favourite chicken breast recipe, ever, and super simple to make. Unfortunately we were out of proscuitto. So I came up with something that tasted pretty darn good and was a hit!


  • 4 chicken breasts
  • 1 lemon
  • 1 bunch of thyme
  • 1 cup of Italian seasoned bread crumbs
  • 1/2 cup shredded parmesan
  • 1 egg,
  • salt and pepper to taste
  • olive oil



Lay a chicken breast flat in the middle a sheet of large saran wrap, making sure there is lots of space on all sides. Cut another piece of saran wrap the same size and lay flatly over top, sealing the chicken in place. Use an empty jar to pound the chicken so that it has an even width across, helping it cook evenly. Remove the saran wrap and season with salt and pepper. Mix egg into bowl. Dip the chicken breast into the egg wash, making sure it is fully coated. Pour the bread crumbs onto a plate and completely cover the chicken breast in crumbs.

In a frying pan, heat some olive oil to fry up your chicken breasts. You can cut into the middle of the meat to make sure it is fully cooked. Use a microplane or the smallest holes on a shredder to zest your lemon. Spread the lemon zest, thyme (fresh leaves taken from the stalks, or dried) and parmesan cheese over your fillets. Broil until golden. Cut into chicken strips and serve!

All in all this took about 15 minutes to make and was devoured with some steamed veggies and fresh grapes in about the same.

Processed with VSCO with a2 preset
Processed with VSCO with a2 preset




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