Your Daily Dish: Oregano, Parsley and Thyme Chicken
Take a bigger bite out of life! Every day is a holiday with BiteMeMore.com.
On this day in 1966, Simon & Garfunkel released “Parsley, Sage, Rosemary & Thyme.” On this day in 2013, we bring you this delicious, juicy, herb-centric, chart-topping Oregano, Parsley & Thyme Chicken. Trust us…it’s a mega hit!
2 large egg whites
1 cup breadcrumbs
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 boneless, skinless chicken breast halves
3 tbsp olive oil
1 tbsp olive oil
1/4 cup finely sliced green onions
1 tbsp dried oregano
1 large garlic clove, minced
1 tbsp dried thyme
2 tbsp finely chopped fresh flat-leaf parsley
1/2 cup balsamic vinegar
3 cups chicken broth
4 tbsp tomato paste
1) Place egg whites in a small dish. On a large plate, combine breadcrumbs, oregano, basil, salt and pepper.
2) Dip each chicken breast in egg whites, then coat in breadcrumb mixture, patting well to adhere.
3) In a large skillet, heat 3 tbsp olive oil over medium-high heat. Brown chicken breasts, about 2 minutes per side or until golden. Remove from pan and set aside.
4) After wiping the skillet clean, heat 1 tbsp olive oil over medium heat. Add green onions, oregano, garlic, thyme and parsley. Sauté for 1 minute, stirring constantly. Add balsamic vinegar and cook for 2 minutes. Add chicken stock and tomato paste, bring to a boil and then reduce heat to low, simmering uncovered for 2 minutes. Return chicken breasts to skillet, simmering covered for 20 minutes.
Missing the rosemary? Try our Grilled Rosemary Veal Chops!
Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.
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