Comfort Food

“When I wake up, I want apple juice with my breakfast.”
“Is it time to get up yet? I’m HUNRGY.”
“Mama, where is my beautiful puppy (referring to a Build-a-Bear dog he made with Grandma and Grandpa)?”This is a conversation I cracked one bleary eye open to participate in … at 5:02 am this morning, thankyouverymuch. At first I thought he was talking in his sleep, but he remembered his request when he woke up for good. Luckily Nicholas went back to sleep, but needless to say, I’m a bit tuckered today.

I totally wanted Chicken Parmesan over Spaghetti tonight for dinner, but couldn’t find a recipe that appealed to me. While unpacking some cookbooks tonight, I did, however, find a reasonable alternative – Italian-Style Chicken. The recipe comes from The Firefighter’s Cookbook and is courtesy of Dominic A. Genovese of Engine 224 in New York City. Not a wow, but simple to make, in the oven in literally minutes, moist and juicy, and perfect for a weeknight meal. What more could you want? I served it with a side of rice and dinner was done.

A year ago today … another good weeknight meal.
Two years ago today … sigh … my old kitchen.

Italian-Style Chicken
The Firefighter’s Cookbook

1 egg
2/3 cup sour cream
bread crumbs
Pecorino cheese
2-1/2 lbs chicken, cut up (I used breasts)

Mix egg with sour cream. Mix bread crumbs and Pecorino cheese. Dip chicken into egg and sour cream mixture, then in bread crumbs. Bake in a lightly oiled baking dish (I just sprayed with Pam) in a 350 oven for 40-50 minutes. Serves 4.

Cate’s Notes: Only change I made was to drizzle a bit of extra virgin olive oil over the chicken before popping it into the oven, that way the bread crumbs get nice and golden.

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