Crispy, Herby Chicken & Braised Brussel Sprouts

What I had for dinner last night:

Crispy, herby chicken with Trader Joe's Harvest Grains Blend and braised brussel sprouts.  But I don't like brussel sprouts, you say.  Wrong! I reply.  You DO like brussel sprouts.  Check it out:

BRAISED BRUSSEL SPROUTS

2 T. olive oil

1 T. butter

1 medium onion, chopped

1 pint brussel sprouts, sliced or shredded

1 t. allspice

1 T. sage

1 c. chicken stock

1) Melt olive oil and butter in saucepan.  Saute onions for about 5-6 minutes or until translucent.  Add brussel sprouts, allspice, sage, and salt & pepper to taste.  Toss.

2) Add stock.  Bring to a bubble.  Reduce and simmer for about 15 minutes.  If you are feeling like a rascal, stir in a handful of chopped radicchio in the last 2-3 minutes of cooking - it will add color and crunch to your side dish. 

CRISPY, HERBY CHICKEN

4 chicken cutlets, pounded to quarter-inch thickness

2 T. olive oil

1/4 c. white wine

1 T. lemon juice

1/2 c. bread crumbs (unseasoned)

1 t. oregano

1 t. parsley

1 t. paprika

3 cloves garlic, grated

1/4 c. parmesan

1) Preheat oven to 400.

2) Grease baking dish.  Set up two dipping stations.  In one bowl combine olive oil, white wine, and lemon juice.  In the second bowl combine bread crumbs, oregano, parsley, paprika, garlic, and parmesan.

3) Dip each chicken cutlet into liquids and then into the bread crumb mixture.  Make sure that each cutlet is completely covered in the bread crumbs. Place coated chicken into the baking dish. Sprinkle remaining bread crumb mixture over the chicken.

4) Bake in preheated oven for 20-25 minutes or until chicken is no longer pink, but still juicy.

ENJOY!!