The End of February Vacation

Since it is Sunday funday, my roommates and I had a smorgasbord dinner, using whatever we had in our fridge and pantry. Tina made stuffed peppers (with wild rice, salsa and cheese), Alex made smashed, roasted red potatoes–and I made a veggie slaw and baked chicken cutlets with a honey, balsamic and moscato wine glaze. DELISH!

I’ve recently gotten into pinterest (a great bored-at-work website) and find awesome recipe ideas on it. One of which was a chicken cutlet recipe with a honey balsamic glaze, but it was fried. I wanted something “skinnier” because I don’t like fried chicken (unless it’s 2am and we need Wings Over Storrs—this is college after all) so I decided to lightly bread the cutlets in Panko bread crumbs and bake it.

Another factor to my recipe creations tonight was that sometimes (all the time) I like to pretend that I’m a contestant on the Food Network show Chopped (if you haven’t seen the show, it is A-MAZING). I use any weird/interesting ingredients I can find in my pantry/fridge, which is my mystery basket. Luckily I have a fridge full of Moscato wine, so I definitely wanted to incorporate that in my chicken dish because it is sweet and delicious!

Anyways, this family dinner (minus Kat) was really scrumptious (!!!) and with Oscar’s Red Carpet Coverage on, it was a great end to a great vacation week…back to teaching tomorrow!

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Baked Chicken cutlets with a Honey, Balsamic, Moscato wine glaze:

3 tablespoons balsamic vinegar
2 teaspoons honey
4 thin sliced chicken cutlets
3/4 cup breadcrumbs (I used Panko bread crumbs)

1 egg, beaten and thinned with a little milk
 4 Tbl. olive oil
1 large clove of garlic, minced

1 Tbl. unsalted butter
½ cup Moscato wine

Salt and pepper to taste

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1. Preheat oven to 375˚

2. Mix the balsamic vinegar with the honey in a small bowl– Set aside.

3. Lightly dredge the cutlets in a flour, salt and pepper mixture (shake off any extra flour).

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*you can beat down your own cutlets or cut them like I did here:

Cutting Cutlets

4. Dip the chicken cutlets into the egg wash (egg and milk) and then coat with Panko breadcrumbs.

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5. Drizzle 2 Tbl. of olive oil in a shallow glass pan and place chicken into pan—drizzle remaining 2 Tbl. of olive oil over the top of the cutlets.

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6. Bake for 20 minutes.

7. Cook the garlic in the butter for about 1 minute until it softens up.  Stir in the wine and boil the mixture until it is reduced by about half.

8. Stir in the balsamic and honey mixture and boil until the sauce is syrupy.  Spoon the glaze over the baked chicken.

Veggie Slaw:

1 small Zucchini (about 1 ½ C.)

1 small Yellow Squash (about 1 ½ C.)

¼ C. Red Onion

1 C. carrot (I bought a bag of thinly sliced carrots but if you’re not lazy like me, you can julienne some carrots yourself)

1 clove garlic-chopped

¼ C. cilantro-chopped (I’m not a huge fan of cilantro so I put in a little less than this)

2 Tbl. Olive Oil

2 Tbl. Balsamic Vinegar

Salt + Pepper

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1. Julienne the vegetables and put them in a bowl.

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*this is only about half the amount of the veggies I used

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2. Chop the garlic and cilantro and mix in with the veggies.

3. Drizzle olive oil and balsamic vinegar over the slaw.

4. Use just a pinch of salt and pepper and mix everything together.

5. Chill in the refrigerator until ready to serve.

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