Issues → September/October 2007 → Feature Stories →

Occasion: Quick Meals for the Athletes in the Family

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Preparation Time: 60 minutes

Start to Finish Time: 90 minutes

Yield: 12 servings

• 12 chicken breasts
• 6 eggs
• 4 cups unseasoned bread crumbs
• 1 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons chopped fresh parsley
• Kosher or sea salt and freshly ground black pepper
• Vegetable oil

Heat oven to 350°. Lay chicken breasts between sheets of plastic wrap and pound gently with flat side of a meat mallet to 1/2-inch thickness.

In a shallow casserole or pie plate, beat eggs. In a separate casserole or pie plate, combine bread crumbs, cheese, herbs, salt, and pepper. In batches, coat chicken breasts with egg, shaking off excess. Add to bread-crumb mixture and press to coat chicken. Set aside on a plate; cover and refrigerate 30 minutes.

Pour 1/4 inch oil into a large sauté pan. When oil is shimmering but not smoking, add chicken breasts to pan (don't crowd them) and fry 2 to 3 minutes on each side. Place on a baking sheet and bake 10 minutes.

Sprinkle with Parmesan cheese and serve with meatballs and sauce.

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Caramel-Covered Apples

From Yankee Magazine — September 2007

Fruit Recipes | Candy Recipes

Preparation Time: 10 minutes

Start to Finish Time: 15 minutes

Yield: 8 apples

• 1 14-ounce package individually wrapped caramels
• 2 tablespoons milk
• 8 apples, washed and dried

In a large saucepan over low heat, melt caramels and milk, stirring often. (Or in a medium glass bowl, melt caramels and milk in microwave.) Place wooden sticks into stem ends of apples and dip into caramel until well coated. Place on a wax-paper-lined baking sheet or platter. Let caramel apples set and cool, about 10 minutes, before eating.

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