Page 49 - 201415_TOH_Cookbook

CRISPY CHICKEN
BROCCOLI ZITI
ENNIS FAMILY, MIDDLETON, MA
INGREDIENTS
Serves about 6
About 2/3 cup all-purpose lour About 1/2 teaspoon garlic salt About 1/4 teaspoon ground black pepper 2 large eggs 2 cups panko-style breadcrumbs 3 chicken breasts, cubed Olive oil 1/2 cup white wine 1 (16-ounce) package zii 2 bunches broccoli crowns, broken into lorets 1/2 cup (1 sick) buter 1/4 cup soy sauce Grated cheese, for serving
“This is my twist on a popular recipe that all three of our sons really like and it is quite illing (a good thing with growing boys). Mike misses having it when he is at school, so I make it when he is home and then send him back to UMass with a container. Or I bring it on a school visit. It is a great letover to have for a next-day meal.” Cheryle Ennis
PREPARATION
1. In a bowl, combine the lour, salt and
pepper. Put the eggs in another bowl and beat lightly with water. Put the panko in a third bowl.
2. In batches, dredge the chicken in the lour, shaking of the excess. Dip the chicken into the egg and then dip into the panko to coat thoroughly. Place the breaded chicken pieces on the baking sheet.
3. In a very large (16-inch) skillet, heat a thick ilm of olive oil over medi- um-high heat. In batches, sear the breaded chicken unil golden brown and cooked through, adding more olive oil as needed to prevent the chicken from sicking.
4. Return all of the chicken to the pan and pour in the wine. Cook, sirring oten, unil most of the wine has evaporated, about 4 minutes.
5. In a pot of boiling, salted water, cook the zii according to the instrucions on the package unil al dente, 8 to 10 minutes. Drain well.
6. In a separate pot ited with a steamer basket, steam the broccoli unil bright green and crisp. Remove the basket from the pot.
7. In the pot used to cook the pasta, melt the buter. Sir in the soy sauce. Add the pasta and broccoli and sir to coat. Add the chicken and sir to coat. Serve with a side of grated cheese.
Taste of Home – Page 41