Panko Crusted Fried Chicken (Penne/Panne)

We always grew up enjoying bifteak – breaded and pan fried steak. However, my mother also makes it with chicken. On a more recent trip to Egypt, I saw it on the table, and got excited to see bifteak. I was quickly corrected – “You mean, Penne?” Um, what? Isn’t that pasta? Well, for Egyptians, somehow penne/panne means lightly breaded and pan-fried chicken. Anyway, these are so quick, and easy to make. I put them in pita pockets with cucumbers, labne and tomato. Also, if you cannot find the thinly sliced chicken at a good price, you can also buy chicken breast and cut it half, or just use chicken tenders.

Panko Crusted Fried Chicken (Penne/Panne)
Prep Time: 20 minutes
Cook Time: 10 minutes

1 lb thinly sliced chicken breast
1/2 tsp salt
1 tsp cumin powder
1/4 tsp garlic powder
1/2 tsp ground black pepper
1/2 tsp oregano
1 1/2 cup plain panko crumbs
olive oil
1 egg

(1) Place each individual chicken breast slice in between two pieces of saran wrap. Using a meat pounder or the back of a spoon) and lightly pound the chicken so that it is evenly thin.

(2) In a bowl, place the pounded chicken breasts, salt, cumin, garlic, pepper, and oregano. Put a dash of olive oil just to give some liquid for the marinade. Set aside for at least 10 minutes. You can also prepare this step the night before for a deeper flavor profile.

(3) In a bowl, beat one egg. In a separate plate, place the panko crumbs. Then, have a clean plate out as well. This should be in an assembly line.

(4) Dip each chicken breast into the egg, then into the panko crumbs. Shake off the excess crumbs, and place on a clean plate. Repeat for all of the chicken breasts.

(5) In a large saucepan, heat 1/4 cup of olive oil. Pan fry the chicken for approximately 4 minutes per side – the meat is thin, so it should cook quickly.

(6) Serve warm – eat alone, in a sandwich, as snack, with rice, with anything, really! Enjoy!

Spinach and Ricotta Savory Tart

I love savory tarts. There is nothing like a fresh crispy pastry shell enveloping a salty treat. Yum.  I decided to not use a tart pan for the pastry shell because I thought it looked more rustic this way.  Enjoy!

Spinach and Ricotta Savory Tart

Prep Time: 15 minutes
Cook Time: 45 minutes

1 ball of savory tart dough (see recipe)
1 cup chopped fresh spinach
1 red onion, diced
2 cloves of garlic, minced
1/2 poblano pepper, diced
1 sprig of fresh mint leaves
1 sprig of fresh oregano leaves
15 oz of ricotta cheese
1 egg
1/4 cup parmesan cheese
1 tsp of fresh ground black pepper
1 tsp of salt
1/2 tsp of crushed red pepper (optional)
Olive Oil

(1) In a large saucepan, heat approximately 1 to 2 tbsp of olive oil.  Saute onions and garlic.
(2) Once they are translucent, add the chopped spinach, poblano peppers, mint and oregano.  After the spinach has wilted, remove from heat, and drain excess liquid.
(3) In a large mixing bowl, combine the spinach mixture with ricotta cheese and egg. Mix well.  Add black pepper and salt.  
(4) On a flat surface, roll out the tart dough until it is less than 1/4 inch thick. I prefer to use a rectangular shape, but you can also make it into a round tart.  Transfer the dough to a greased cookie sheet.
(5) Add the mixture to the center of the dough, leaving approximately 1/2  inch border all the way around. 
(6) Begin folding the edges in and making a pinched pattern all the way around.  This is where you can get creative with your border. 
(7) Sprinkle parmesan cheese over the top of the tart and sprinkle crushed red pepper, if desired.
(8) Bake in a 375 degree oven for 45 minutes.  You may turn on the broiler for the last few minutes for added color.

Baked Lemon Garlic Chicken

There is nothing better than a warm helping of tender chicken that doesn’t require a knife to eat.  Baking chicken isn’t always as easy as it sounds – without the proper marinade and time, you can end up with dry, lifeless chicken.  In the Middle East, particularly Lebanon, lemon and garlic are often used in chicken recipes.  I’ve added a few twists of my own to the marinade.  The marinade can be made the night before and you can let the chicken marinate overnight for a deeper flavor.  Be sure to cover the chicken tightly with aluminum foil while it cooks to keep it moist, and serve immediately, as chicken can dry out quickly.  This marinade also works well for bbq chicken. As an accompaniment, serve with warm basmati rice.

Baked Lemon Garlic Chicken

Prep Time: 15 minutes
Cook Time: 1 hr

2 bone-in chicken breasts
6 skinless, drumsticks
1 cup of lemon juice
8 cloves of garlic, pressed
6 oz of greek yogurt
1 1/2 tsp salt
1/2 tsp ground black pepper
6 fresh basil leaves, chopped
2 tsp dried oregano
1 tsp cumin powder
1 tsp crushed red pepper (optional)
1/4 tsp turmeric (optional)
4 potatoes

1) In a large Ziploc bag, combine all of the ingredients. Let marinate in the refrigerator for at least 2 hours.
2) Slice the potatoes into 1/4 inch thick slices.
3) In a 375 degree oven, place chicken, marinade, and potatoes in an oven proof casserole dish. Cover with aluminum foil.
4) Bake covered for at least 1 hour. Periodically peek at the dish, and baste the chicken with the marinade.
5) For color,turn on the broiler for the last 10 minutes to allow for the chicken to brown slightly. Serve immediately. Enjoy!