Wednesday, January 19, 2011


This is an easy and yummy topping for chicken, pork or fish. I made it last night with haddock, and it was delicious! {Recipe from Real Simple.}

1 garlic clove, peeled (I modified to 2 garlic cloves)
1/4 cup fresh parsley leaves, chopped
2 slices whole-wheat bread (I used my GF bread, and toasted it a little in the oven first)
1/4 cup grated parmesan cheese
2 tablespoons olive oil
1/4 teaspoon kosher salt
freshly ground black pepper
4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds fish (4 pieces)
4 teaspoons Dijon mustard
Heat oven to 400º F.
Lightly coat a medium baking dish with vegetable cooking spray.
Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

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