Resolution Recap 2012: Chicken and Fish Entrees

The final category for 2012 recipes is entrees and we will start with chicken and fish.  The first recipe is a play on chicken Caesar salad from Bon Appetite magazine.  The flavor of the roasted romaine is amazing so this is a true YUM**.  We modified this recipe slightly, making a little bit of a dressing to add to the lettuce after cooking by using more olive oil, garlic, the anchovies (minced), and lemon juice versus just topping the lettuce with the anchovies at the finish.

Parmesan Chicken with Caesar Roasted Romaine**
(Active Time 10 min, Total Time: 20 min, Serves: 4)

• 4 7-ounce skinless, boneless chicken breasts
• Kosher salt, freshly ground pepper
• 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
• 1/2 cup panko (Japanese breadcrumbs)
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped flat-leaf parsley
• 2 garlic cloves, chopped, divided
• 2 large hearts of romaine, halved lengthwise
• 4 anchovy fillets packed in oil, drained, chopped
• 1 lemon, cut into 8 wedges

Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over

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We tried one other new chicken recipe and it was only OK.  It was the Rotel chicken tortilla casserole dish that was really simple to make but didn't taste any better than just making up a batch of chicken nachos.  Here is the recipe link if you are interested: Chicken Tortilla Bake

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The fish recipe is another true YUM** dish that I decided to try after watching an episode of Giada De Laurentiis Giada At Home show.  I love béchamel covered food!  I was not able to find Halibut when I was making this dish so I did substitute flounder instead and it was absolutely wonderful.

Broiled Halibut with Bechamel Sauce**

(Prep Time: 12 min, Total Time: 34 min, Serves: 4)

 

• 5 tablespoons unsalted butter, at room temperature
• 1/4 cup flour
• 2 cups whole milk, warmed
• 1/2 cup grated Parmesan
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch ground nutmeg
• 1 (750 ml) bottle white wine, such as pinot grigio
• 2 cups water
• 4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan
• 2 tablespoon unsalted butter, diced into 1/4-inch pieces

 

Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.

Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside. For the béchamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.

For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.

Preheat a broiler. Spoon the béchamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.