Chicken Thighs over escarole, pam's bad photo

When Kelly and I started our clean eating weight loss program back in December of 2014 I had no idea I had 20 lbs to lose. I was sure I could lose 10 absolutely but, not 20. Well, when 20 came off I realized maybe I did have 20 to lose.

A few keys if you're looking to lose weight when & if you're born in 1967 (yes, I'm old.) You simply can't eat more than 1200 calories a day and as my doctor says, "fruit is not your friend."

Anyway, looking for new inspiration for recipes Kelly found Cooking Light Magazine so, we both asked for subscriptions for Christmas. Now, when Bon Appetit comes Cooking Light comes, too! It's a double celebration.

Chicken Skillet Dishes were on the cover so, we both dove in head first! I made this one for us and changed it up a bit. As, always...

It's simple, and it's fast. Its perfect for a weeknight.

The M&P version:

10 Chicken thighs (I can give up a lot of things but, the flavor in a boneless chicken thigh rules over the flavor of a boneless breast, all day long..)
2 bunches of escarole, clean and sliced into strips
1 red onion sliced
1/2 tsp herbs de provence
1/4 teaspoon red pepper
4 cloves of garlic
3 tablespoons oil
1/2 ounce pecorino cheese (shaved with a peeler) You can use Parmesan if you don't have Pecorino. My grandfather used to say, "Pecorino is a little more sharper.." Yes, his first language was Italian :) hence the wrong use of sharp!
Salt & pepper

Preheat your oven to 400 degrees.

Best way to start, grab a pot of water to boil with about a tablespoon of your salt. When boiling, pop in your cleaned, sliced escarole for one minute then drain and let sit while you start your chicken.

Pat the chicken thighs dry with a paper towel. Then dust with the herbs de provence. Over medium high heat, add olive oil to a large skillet. When the oil is good and hot, put the chicken in your pan.

Let the chicken cook until you see some liquid on the top of the thigh, the bottom should be nice and brown (3-5 minutes) flip them, let them sit in the pan another 2-3 minutes then place skillet into a 400 degree oven for 15 minutes. Take them out. (Usea pot holder on the handle from this moment on! )

Take the chicken out of the pan, and reserve. At this point, the pan has some FABULOUS yummy juices in it and a bit of oil so, now is the perfect time to toss in your garlic & red pepper flakes. Let those sit a few minutes but, pull out the garlic when it starts to get a little brown. Now, toss in those beautiful red onions.. yum.... let them drink up the juice and let them brown a bit. When browned, throw in the boiled, drained escarole.

What we're doing here is simply warming everything up before we serve it. When the escarole gets hot, feel free to put the chicken back on top of the bed if you're serving in the hot skillet. If you're serving on a platter like I did, put everything from the pan onto the dish and top with the chicken and the peeled pecorino cheese.

Totally blog worthy and totally delicious!

Enjoy! xo Measure

Now I'm not about to suggest that fried chicken cutlets are the key to a healthy marriage, but they certainly help to keep husbands happy. Well mine, at least. Pete loves breaded, fried anything, but chicken cutlets are his favorite. He loves them and they make him happy. I think they bring back childhood memories or something. The love is real and true.

Me on the other hand, I try my very best to eat light and healthy. Really, I do! Being over 40 and carrying around a post-baby/no-time-to-work-out body will do that to a girl. But diet-bending a bit for love is worth extra calories, painful splatter, greasy paper towels and pan and entire kitchen...

I have to admit, pan fried chicken cutlets are truly delicious. To these, I add fresh parsley and lemon zest to the bread crumb mixture to take them to a zippy new level. At the end, when they are resting, I add a lemon spritz and parsley garnish. They taste so fresh & light, it makes you completely forget that you're eating something that's been dredged in breading and FRIED IN OIL!!!!

Make a big batch because you'll use them later in the week when your husband is mad about your AMEX bill, or use them for sandwiches, salads, etc. They're magically zesty & delicious.

What you'll need:

6 chicken cutlets, pounded out under clear wrap or in a large plastic food bag
2 eggs, lightly whisked with a splash of water
1 cup bread crumbs
1/2 cup parmesan cheese, grated
1 tbsp. fresh parsley, chopped
1 lemon, zest and juice for seasoning
1 cup vegetable oil

What you'll do:

Add oil to large, stainless skillet and heat on medium-high. Meanwhile, in a shallow bowl, add eggs and splash of water, salt and pepper, whisk. In a second shallow bowl or rimmed plate, add bread crumbs, cheese, 1/2 of the parsley and lemon zest.

Salt and pepper your chicken cutlets, then dredge each cutlet in the egg and then into the bread crumbs and place in the hot skillet.

Don't crowd your pan, it will reduce the heat. Rather, brown the chicken in batches. Once browned on each side, set on a plate with sheets of paper towel to absorb the excess oil. Once all of the chicken is browned, place on a baking sheet in a 350 degree oven for 10 minutes. Then, sprinkle with remaining chopped parsley and lemon.

How do you make your chicken cutlets? Do they inspire your other half to do dishes?

xo & a pinch,

Kelly