Classic Chicken Parmesan & Colourful Beet Salad

Classic Chicken Parmesan 

Ingredients

2 chicken breasts*
1/2 cup Robin Hood Flour*
1 tsp salt
1/2 tsp black pepper
2 large eggs*
1/2 cup Italian breadcrumbs
1/2 cup parmesan cheese, grated
2 Tbsp. Emma olive oil
2-398 ml cans Hunt’s Marinara sauce*
1 cup Armstrong mozzarella cheese, shredded*
1 Tbsp. fresh basil or parsley, chopped for optional garnish

 Instructions

Trim chicken breasts and slice in half lengthwise so you end up with 4 equal-thickness cutlets. * Season with salt and pepper. 

In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian breadcrumbs with 1/2 cup parmesan cheese.

Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.

Heat a large nonstock pan over medium heat and add olive oil. Once oil is hot, add chicken in batches (do not crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.

Pour 1 can of marinara into a 9x13 casserole baking dish Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining can of Hunt’s marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired. Serve with pasta.

 *In flyer Feb 28 – March 6, 2021
Recipe and Photo Credit: Natacha’s Kitchen

Colourful Beet Salad with Carrot, Quinoa and Spinach

 Ingredients

Salad
½ cup uncooked quinoa, rinsed
1 cup frozen edamame
⅓ cup slivered almonds or pumpkin seeds
1 medium raw beet, peeled*
1 medium-to-large carrot peeled*
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed
Vinaigrette
3 tbsp. apple cider vinegar
2 tbsp. lime juice
2 tbsp. olive oil
1 tbsp. chopped fresh mint or cilantro
2 tbsp. honey or maple syrup 
1 tsp Dijon mustard, to taste
¼ tsp salt
Freshly ground black pepper, to taste

 Instructions

 To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.

To toast the almonds or pumpkin seeds: In a small skillet over medium heat, toast the almonds or pumpkin seeds, stirring frequently, until they are fragrant and starting to turn golden on the edges. Transfer to a large serving bowl to cool.

To prepare the beet and carrot: First, feel free to just chop them as finely as possible. If you have a mandolin and julienne peeler use the mandolin to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef’s knife. Or chop with your knife.

To prepare the vinaigrette: Whisk together all the ingredients until emulsified.

To assemble the salad: In your large serving bowl, combine the toasted almonds/pumpkin, cooked edamame, prepared beet and carrot, roughly chopped spinach/arugula cubed avocado and cooked quinoa.

Finally, drizzle dressing over the mixture and gently toss to combine. You will end up with a pink salad if you toss it well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

 *In flyer Feb 28 – March 6, 2021
Recipe and Photo Credit: Cookie and Kate