kimcrossin, Author at The Toasted Table

Author: kimcrossin

December 4, 2024

Crispy Phyllo Brie & Jam Bites

Crispy Phyllo Brie & Jam Bites The holidays are all about bringing people together over delicious food, and these crispy phyllo brie and jam bites are the perfect way to kick off any gathering. Imagine warm, melty brie wrapped in flaky, golden phyllo, paired with …

Appetizer, Christmas

by kimcrossin

December 3, 2024

Easy Enchilada Skillet (One-Pan, 30-Minute Dinner)

The Ultimate Chicken Enchilada Skillet This ultimate chicken enchilada skillet is made in one pan and has endless flavor! We sauté red onions, red bell pepper, poblano and jalapeño peppers as well as corn, pinto beans and garlic. I like to use a combination of …

Fall/Winter Feature, Winter

by kimcrossin

November 12, 2024

Chicken Cutlets topped with Roasted Peppers and Provolone cheese

Chicken Cutlets Topped with Roasted Peppers and Provolone cheese

This recipe came about when my husband put me on a quest to recreate a dinner that he got at a local Italian restaurant called, Chicken Philly. This is like Chicken Parm’s brother from another mother who you love whole heartedly. This is a meal that will leave you satisfied and full and is perfect for a cooler night.

Chicken cutlets can do no wrong, amiright? They are crispy on the outside and tender and juicy on the inside. They’re essentially the adult version of chicken tenders and are delicious no matter what you pair them with. In this case, it’s a savory and spicy mixture of peppers with a hint of tang and sweetness that get’s topped with melty sharpe provolone cheese. Serve this with a side of mashed or crispy potatoes for a hearty meal.

Key Ingredients

Roasted Red Peppers – First off red peppers are sweeter and not bitter unlike the green pepper. And, roasting them enhances the flavor so much. You can make them yourself or buy a jar of sliced roasted red peppers to save yourself a shortcut.
Long Hot Peppers – Long hots are a light greenish yellow color and are long, hence their name. They are also quite spicy so you can choose to add one or two depending on how hot you want to make it. Here we roast them right along with the red peppers to again enhance their flavor.
Sharpe Provolone Cheese – This cheese is perfect for melting and has a more pungent flavor that adds a nice contrast to the overall dish.

Make the chicken cutlets

You can either buy thinly sliced chicken breast at the grocery store or do the work yourself and save a penny. Money is time after all. If you wish to make a chicken cutlet from a whole chicken breast:

Prep the chicken. Start by laying the chicken breast flat on a cutting board. I like to place one hand on top of it so it doesn’t slide around.
Slice the chicken into two thin pieces. Find the horizontal center and using your knife, gradually slice into it to make two thinner pieces. To make sure you get even pieces, open the chicken like a book and continue slicing on that horizontal center.
Pound them out. Place a piece of plastic wrap over the chicken and using a meat mallet (on the flat side) or a rolling pin, pound the chicken until it’s a uniform 1/4 inch thick. Try not to tear the meat, it might happen a little and that’s okay but you want to leave the chicken intact.

Bread the chicken cutlets

Now that your chicken is ready, set up the breading or FEB station: flour, eggs and breadcrumbs.

Set up three wide bowls or plates. Place the flour in one, eggs in another and breadcrumbs in the last.
Season the flour. Whisk to combine.
Season the eggs. Whisk to combine.
Combine breadcrumbs, panko and parmesan cheese. Whisk to combine
Bread the chicken: First, you are going to coat your chicken in flour and shake off the excess. Then dip it in the eggs, again allowing the excess to drip off. Then last place it in the breadcrumbs pressing them into the chicken to fully coat and make sure they are adhered.

To store

If using within a few hours – Place on a wire rack on top of a sheet pan and place in the fridge loosely covered until ready to cook.
To freeze – Wrap each chicken cutlet in plastic wrap and then place inside a gallon size freezer bag. They will be good for up to 3 months in the freezer!

To make the pepper mixture

Char the peppers. Place the peppers directly over an open flame or underneath the broiler and just let it become completely blackened. Keep a close eye on them and continue to turn them.
Place them in a sealed container. Once they are all black and charred place them I sealed container or bowl with plastic wrap and let them sit in there for about 10 min.
Peel off the skin. Once they are cool enough to handle peel the skin off of the pepper with your fingers. Rinse under running water to remove any black bits.
Slice into strips. Remove the stem, core and seeds and slice the roasted red pepper and long hot.
Roast the peppers. Combine the roasted red peppers and long hots on a sheet pan along with garlic, thyme, onion powder and oil. Let them roast in a 375 degree oven for 20 minutes mixing halfway.
Finish the mixture. Once they have roasted a little more and have become a bit more caramelized remove them and add a little apple cider vinegar and honey to balance things out and make it saucey.

To finish the dish

Fry the chicken cutlets. Heat a skillet over medium – medium-high heat. Once hot, coat the bottom of the pan in olive oil. Fry each chicken cutlet until golden brown on both sides, about 2-3 minutes. Remove and place on a wire rack on top of a baking sheet.
Top the cutlets. Spread out a generous amount of the roasted pepper mixture and a heaping of Sharpe provolone cheese on top of each chicken cutlet.
Broil. Broil until the cheese melts and gets a little browned in spots.

Chicken Philly

This chicken cutlet is kind of like chicken parm's brother from another mother. It's smothered roasted red peppers and long hots, then covered in a generous amount of sharp provolone cheese and broiled to perfection.

Print Recipe

Prep Time: 45

Cook Time: 15

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Chicken, Chicken Cutlet, Long Hots, Roasted Peppers, Sharpe Provolone

Servings:

Ingredients

2 Chicken Breasts
1/2 cup flour
2 eggs
1/2 cup panko
1/2 cup seasoned bread crumbs
1/2 cup Parmesan cheese
4 Bell Peppers Red, Orange, Yellow
1-2 Long hots
2 tbsp Garlic chopped
2 tsp Thyme chopped
2 tsp Onion Powder
2 tbsp Olive Oil
2 tsp Apple Cider Vinegar
4 tsp Honey
Salt & Pepper

Instructions

Preheat the oven to 375
Over an open flame or under the broiler, char the peppers on all sides until completely blackened. Place in a bowl covered with plastic wrap or a sealed container for 10 min or until cool enough to handle. Peel the skin from the outside and rinse if needed. Remove the stem, core, seeds and ribs and slice into strips.
On a sheet pan add the sliced roasted peppers, garlic, thyme, onion powder, salt, pepper and olive oil. Toss to coat and spread out evenly on the sheet pan. Roast for 20 min mixing halfway through. Once they’ve roasted more and slightly started to caramelize, remove the pan from the oven and add the cider vinegar along with the honey. Toss and season to taste. Set aside.
Slice the chicken breasts in half so you have 4 thinly sliced cutlets. One at a time, place a cutlet on a cutting board with a piece of plastic wrap on top. Using a meat mallet pound it until it's 1/4 inch thick.
Set up a FEB (flour, egg, breadcrumbs) station in 3 shallow bowls or plates. Flour in one bowl, beaten eggs in another bowl and the panko/breadcrumbs/parmesan cheese in the last. Season each chicken cutlet and the FEB station with salt and pepper.
One at a time, evenly coat each piece of chicken in flour, then the egg and lastly the breadcrumb mixture. Set aside.
Heat a skillet over medium to medium - medium-high heat. Add in a good amount of olive oil to fully cover the bottom of the pan. Fry the cutlets until nice and browned on each side. Remove from the pan and set on a roasting rack placed on a baking sheet.
Top each chicken cutlet with the pepper mixture and a generous amount of shredded Sharpe provolone cheese.
Adjust the oven rack if needed and broil for 5-7 minutes until the cheese has become browned and bubbly.

Tried this recipe?Let us know how it was!

Fall, Mains, Winter

by kimcrossin

November 12, 2024

Healthy Spaghetti Squash Alfredo with Chicken and Broccoli

Healthy Spaghetti Squash Alfredo with Chicken and Broccoli If you’re looking for something healthy, quick, easy and very satisfying I’ve got you covered. This spaghetti squash gets filled with chicken and broccoli and smothered in a creamy cashew Alfredo sauce. Oh also, it’s also made …

Healthy-ish, Mains

by kimcrossin

November 12, 2024

Creamed Spinach

Creamed Spinach This creamed spinach is a variation of the creamed spinach my Aunt has kept on her Thanksgiving menu over the years. Her creamed spinach has always been a fan favorite year after year. It’s indulgent yet you don’t feel too guilty because it …

Appetizer, Christmas, Sides, Spring, Vegetarian

by kimcrossin

November 12, 2024

Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas

BROWN SUGAR SPICED CHICKEN THIGHS WITH MOROCCAN CARROTS & CHICKPEAS

This meal was inspired from a recipe I tried in a cookbook called good clean food by Lily Kunin. You can find her cookbook linked HERE. It’s a plant based cookbook that is categorized by recipes to help your body get energized, nourished, detoxed, restored etc. Her moroccan chickpea + carrot salad is listed underneath “sustain”, meals to help you stay fueled up. I loved it and is an amazing side or lunch in and of itself. However, I thought it would be great paired with some sweet spiced chicken thighs. Then I wanted to level out all of the flavor with a bright acidic note of a lemony yogurt that you can scoop up with each bite. Lastly, some hot honey drizzled overtop is the chefs kiss.

What You'll Need

Bone-In Skin-On Chicken Thighs – Bone-In will make it more flavorful and keep it juicier. It takes a little longer but they are done in 35 min in the oven.
Carrots – I love to use rainbow carrots if your grocery store carries them. Regular carrots are perfect too.
Chickpeas – 1 can of chickpeas rinsed and drained.
Shallot – You can substitute half of a red onion.
Parsley – Fresh is best.
Pistachios -You can substitute almonds as well.
Full Fat Plain Greek Yogurt – Full fat is recommended because it’s just more substantial and creamier.
Lemon – You’re going to want the zest and juice.
Honey – For the yogurt sauce and the hot honey.
Crushed Red Peppers – For the hot honey.
Brown Sugar – For the Chicken thigh rub.

SPICES

Onion Powder
Ginger
Cayenne
Allspice
Cumin
Cinnamon
Garlic Powder
Tumeric

Sheet Pan Dinner

Preheat the oven to 425° and align two racks at the 1/3rd and 2/3rds mark.

Prepare the Carrots & Chickpeas

Carrots – Peel and slice the carrots 1/4 inch thick.
Shallot – Slice in half length wise and then into 1/4 inch thick slices.
On a sheet pan, combine the chickpeas with the sliced carrots and shallots. Generously drizzle with oil and sprinkle the spices overtop (cumin, cinnamon, garlic powder, turmeric and cayenne). Mix until everything is well coated.

Prepare the Chicken Thighs

Trim & Pat Dry – Trim the skin on the chicken thighs and pat dry with a paper towel on both sides.
Oil & Rub – Drizzle with 2 Tbsp Oil and sprinkle over the brown sugar, onion powder, ginger, cayenne, allspice and salt and pepper. Rub the oil and spices all over the chicken thighs until well coated.
Place the chicken thighs on a baking rack on top of a baking sheet.

Bake

Transfer the baking sheets to the preheated oven – Place carrots on the bottom rack and the chicken on the top rack.
Bake for 35 minutes at 425° or until the internal temperature of the chicken thighs reads 175°.

Make the Yogurt Sauce & Hot Honey while everything Bakes

Lemon Yogurt Sauce
- In a small bowl combine 1/2 cup of the yogurt with 1 tsp lemon zest, juice of half the lemon and about a tsp of honey. Mix to combine.
Hot Honey
- In a pan combine honey with some crushed red pepper flakes and set over low heat until small bubbles form. Allow to gently infuse flavor for 5 min.
- 1/2 cup honey with 1 1/2 tsp crushed red pepper flakes for reference or however much you desire!

Serve

To Plate I like to do a smear or yogurt sauce on the plate then pile on some of the carrots and chickpeas, a piece of the chicken and drizzle with hot honey. Garnish with pistachios and parsley.

Brown Sugar Spiced Chicken Thighs with Moroccan Carrots & Chickpeas

This sheet pan dinner will get you and your taste buds dancing. It is full of fun flavors that waken you up with each bite. The chicken gets a brown sugar spice rub and the carrots and chickpeas get tossed with more warming spices. They both bake together in the oven while you prepare the accoutrements. Plate it on top of a lemony yogurt, garnish with pistachios and parsley and finally drizzle with some hot honey.

Print Recipe

Prep Time: 10

Cook Time: 35

Course: Dinner

Cuisine: Moroccan

Keyword: Carrots, Chicken Thighs, Chickpeas, Yogurt

Servings: