Featured Cookbook

ORDER/INFO

1. White Chocolate-Raspberry Cheesecake

2. Mediterranean Fried Chicken with Artichoke Salad

3. Thai Three-Melon Soup

4. Corn, Cheddar, and Sun-Dried Tomato Muffins

Book Description

Judy Wicks, the owner of Philadelphia's renowned White Dog Cafe, has a clear agenda. "I use food to lure innocent customers into social action," she says. Since 1973, her restaurant has been known as much for the themed evenings it hosts to raise awareness for various causes as for the food prepared by Chef Kevin Von Klause, a graduate of the Culinary Institute of America.

... (more)

The White Dog Cafe Cookbook: Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant

Authors: Judy Wicks,Kevin Von Klause,Elizabeth Fitzgerald

Date: March 1998

ISBN: 0762400072

Publisher: Running Press Book Publishers

Paperback

ORDER/INFO

We coat tender chicken breasts with Parmesan cheese and bread crumbs before cooking them up golden brown in a splash of light olive oil. The results are crisp and tasty you won't even miss the skin! Served with a salad of artichoke hearts, tomatoes, olives and fresh basil, this dish is Mediterranean in flavor, style, and healthful attitude.

Serves 4

• Salad

• 1 cup (about 2 jars) store-bought marinated artichoke hearts, drained

• 3 plum tomatoes, cut into thin rounds

• 1/2 cup sliced and pitted kalamata olives

• 1/4 cup tightly packed basil leaves, thinly sliced

• 1 teaspoon minced garlic

• 1/4 cup extra-virgin olive oil

• Juice of 1/2 lemon

• 1/2 teaspoon red wine vinegar

• 1/2 teaspoon freshly ground black pepper

• Chicken

• 1 cup fine, dry bread crumbs

• 1 cup freshly grated Parmesan cheese or Pecorino Romano

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 2 eggs

• 4 boneless, skinless chicken breast halves

• Olive oil, for frying

1. Make the salad: Combine the artichoke hearts, tomatoes, olives, basil, garlic, olive oil, lemon juice, vinegar, and pepper in a nonreactive bowl and toss to combine. Cover and refrigerate for 1 hour to allow the flavors to blend. Bring to room temperature before serving.

2. Make the chicken: Combine the bread crumbs, cheese, salt, and pepper in a mixing bowl. Whisk the eggs in a separate bowl. Dip each chicken breast half in the eggs and then in the bread crumb mix.

3. In a large skillet set over medium heat, heat ¨ inch of olive oil until it ripples. Add the chicken breasts and saute until golden brown and cooked through, about 6 minutes on each side. Drain on paper towels. Serve hot, topped with the artichoke salad and alongside Zucchini with White Beans and Mint, if desired.

More From This Book:

1. White Chocolate-Raspberry Cheesecake

2. Mediterranean Fried Chicken with Artichoke Salad

3. Thai Three-Melon Soup

4. Corn, Cheddar, and Sun-Dried Tomato Muffins

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact