I am completely addicted to everything with the name “Real Simple” – its magazine, website, home organizing books, cookbooks, office decorating/organizing storage, calendars, etc… When it comes to their recipes, the 20 minute recipes are my favorite – quick, healthy, simple and delicious.
There was a slight change in tonight’s programming, as always;) The menu quickly got changed after the chef read off all the ingredients, and we realized we did not have 1/3 of the ingredients needed – so, “Real Simple” website recipes to the rescue – the 20 minute recipes of course.
As I was looking through all the delicious recipes, I was hoping to find something that would utilize the ingredients we had on-hand and voila – Chicken Cutlets with Chickpeas Pesto. The only ingredients that were different from the original recipe – cucumber and celery – hurray!!! Now this is what I call luck!!!!
So while I was playing with Mili-Mali, the chef put together this yummy meal in less than 20 minutes! To quote the chef “Ah, this was easy-peasy and I like it”. The recipe didn’t call for the tomatoes, but once I saw the colors through my lens, I knew this dish needed a pop of color and some more veggies.
I love chickpeas. They are mushy, starchy, bland and take on wonderully the taste of other ingredients and that’s why I believe pesto goes so well with it.
We were done with dinner and getting Mili-Mali to bed so early tonight [read: for once we ate before 9pm] that I decided to bake some tofu and cookies. The tofu came out wonderful. I can’t wait to have it for lunch tomorrow – crunchy, with toasted sesame seeds and paprika – yum! The cookies on the other hand, not so much wonderful. I am not sure even what to call the things that I made last night. I saved a recipe from IGE’s blog for Crispy Chocolate Peanut Butter Cups for the emergency nights when I need a dessert without baking and tonight seemed like a perfect night. I followed the recipe to a T, but what I made did not resemble in any way shape or form the cookie IGE made. So where did it go wrong? I have no idea!!!!!I tasted some this morning, and they weren’t bad, but they won’t come out of the muffin pan without totally scraping it with a fork. Will I be making them again – I hope so, because I really love peanut butter, chocolate and no baking part.
The recipe says no baking, just melting the chocolate in the oven, but somehow I managed to get a huge burn on my arm – only me, only me!!!! I should have stopped at tofu!!!!
- 8 small chicken cutlets (about 1 1/2 pounds)
- kosher salt and black pepper
- 1 cup panko bread crumbs or crushed crackers
- 1/4 cup olive oil
- 8 small radishes, cut into wedges
- 1 15.5-ounce can chickpeas, rinsed
- 1/4 cup store-bought pesto
- 1 tablespoon fresh lemon juice
- Season the cutlets with ¾ teaspoon salt and ¼ teaspoon pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add half the cutlets and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.
- Heat the remaining 2 tablespoons of oil and cook the remaining cutlets, 2 to 3 minutes per side.
- In a medium bowl, combine the radishes, chickpeas, pesto, lemon juice, and ¼ teaspoon salt. Serve with the chicken.