Hello Food Network! I know you’re reading this because I submitted my blog address as part of my application process! So here goes. I am a Greek American, gay attorney, who also is a financial planner, who also is a former dress designer, who also is a brain tumor survivor and who loves food! Has that slot been taken? I just wrapped up two days of meetings with the Food Network as part of the audition process for Next Food Network Star Season 5. It went really well, and I am sending this message out to the universe to say that this time, my third time trying out, will be the charm. It was no small coincidence that this audition was held on the one year anniversary of my brain tumor and surgery. I am so incredibly grateful to be here, to have been called back and to have made it this far. Thanks and without being too too presumptuous, I will see you in NY!
Being on Atkins for the last two weeks I decided to try this recipe that I created in my little ole’ head. It’s a parmesan pecan crusted chicken breast that is baked in the oven and oh so delicious. I’ll post this photo tomorrow because I am making it for Sunday night supper. Couldn’t be easier.
Preheat your oven to 325F
Take 2 chicken breasts, rinsed and dried, and pound them between two sheets of plastic until about 1/4 inch to 3/8 of an inch thick. Season with salt and pepper.
Beat up two eggs and season with salt, pepper and a dash cayenne. Set aside.
Line a sheet pan with foil and spray with Pam, preferably Olive oil flavor.
In the food processor crush 1 cup of pecans until finely chopped. Add one cup of grated parmesan cheese and whirl around a bit. Season with salt, pepper and cayenne. Place on a flat dish for coating.
Dip the chicken breast into the egg and then directly into the crumbs, pressing into the chicken so that it sticks. Turn over and do the same, and repeat with the other breast. Place each breast on the prepared pan.
Spray each breast with a little Pam and place in the oven for about 15-20 minutes until done. Serve over a bed of greens. Serves 2.