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Yes, No and Maybe…

Tonight’s dinner was risky. I made peanut and Panko crusted boneless, skinless chicken breasts using a healthy breading technique I found in “Cooking Light,” Angel Hair pasta with Thai peanut sauce, and broccoli rabe (or rapini, if you prefer) blanched and then sauteed with garlic and a little sesame oil to finish.


The chicken was a HUGE hit. Here’s how to do it:

Lighter and Healthier Breaded Cutlets

(Adapted from “Cooking Light” Magazine)

  1. 4 – 6 boneless chicken breasts, pork cutlets or boneless chicken thighs
  2. Cooking spray (such as “Pam”)
  3. About 1/2 cup nuts, finely ground in food processor or coffee grinder (I used peanuts)
  4. About 1/2 cup Panko bread crumbs
  5. Olive or vegetable oil

Mix ground nuts and Panko in shallow bowl. One at a time, spray both sides of each piece of meat, and dredge in nut/crumb mixture. Set on rack to wait.

In a large, non-stick pan, heat about 1 tablespoon of oil over medium-high heat. Add meat and cook for 15 minutes total, turning carefully at 5 minutes and again at 10 minutes.

This is healthier than using eggs to moisten the meat, and the addition of nuts gives you a boost of fiber, “good” fat and protein.


The broccoli rabe was rejected after a “no thank you bite” was taken by all diners. Too bitter, too slimy, too much like greens, too funny looking…just not good. I may try one more time using the technique I developed for making zucchini palatable, but broccoli rabe is bitter, and I’m not sure it can or should be disguised with chili peppers and sugar.


I was sure that the noodles with peanut sauce would be a hit. Everyone likes Thai peanut sauce with chicken Satay, and it seemed like a natural with the peanutty chicken. Sam really didn’t like it, and provided a lengthy and fascinating description of the manner in which the noodles “dragged across his tongue.” Rob liked it a little more, but said there was something “off” about the peanut sauce. Maybe the sauce, which I have made before as a dip and sauce for both hot and cold veggies, is not well suited to dressing noodles?

Bottom line: with this crown, one out of three ain’t bad.


About imagineannie

I feel like I'm fifteen - does that count? I'm lots of things, I get paid to be the Managing Editor for a local news publication, and I love my job. I am also inordinately fond of reading, animals (I have four), elephants, owls, hedgehogs writing, tramping in the woods, cooking India, Ireland, England, avocado toast, Sherlock Holmes, Harry Potter, Little Women, Fun Home, Lumber Janes, Fangirl, magic, Neil Gaiman, Jane Austen, YA books, not YA books, classical music, Salinger (OMG SALINGER), Brahms, key lime pie, indie music, podcasts, sleeping in, road trips, marmalade, museums, bookstores, the Oxford comma, BBC, The Miss Fisher Mysteries, birdwatching, seashells, kombucha, and stickers. Not a huge fan of chewing gum, jazz, trucker hats or dystopian and/or post-apolcalyptic fiction (but I'll try anything).

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