One of the downsides of being a foodbloger, and living on my own, is I rarely get to re-make some of my old favourite recipes. I am always trying to do new ones to blog about, and sometimes I feel a little sad about this. Also, since there is no family to feed, and I hate wasting food, one recipe normally gets eaten over a few days which then limits variety in my week of eating.
The other night I just wanted a crispy crumbed chicken breast, and what better recipe than Ina Garten’s chicken Parmesan which I have blogged about before. Its quick and easy to put together and in this variation, I used less Parmesan (only about 1/4 cup) and added the zest of a lemon to the crumbs. It was divine.
I made a warm potato salad to go with it, and used finely chopped dill and lemon zest, instead of my previous variation of mint and lemon. The creme fraiche lightens the salad up and the dill and lemon give it a burst of flavour. I have also made it with a bunch of sliced spring onions and smoked red bell pepper – which sadly is a product that is no longer available because I was the only one who made it.
Recipe | serves 4
- 700gms new potatoes
- 250gm tub of creme fraiche
- 1/4 cup or 4 T good quality mayonnaise (you could easily make your own)
- zest from 1 lemon – about 1 T
- juice from half a lemon
- 2 T finely chopped dill
- sea salt and a generous grinding of black pepper
Boil the potatoes until just done and drain. Mix all the other ingredients together and toss through the potatoes. Serve this either warm (allow the potatoes to cool slightly after boiling) or cold.
While the potatoes are on the boil, make the crumbed chicken breasts and supper is sorted.
*tip ~ The chicken breasts make a fabulous burger, served on a soft whole wheat roll, with mayo and loads of crispy lettuce.
Have a happy week end x
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