One Wife's Pinterest Meal Challenge

Archive for the ‘Side Dish’ Category

Crispy Cheddar Chicken

I haven’t been able to stop thinking about this meal since I pinned it last week.  Crispy Cheddar Chicken: . The caption read “one pinner says–“one of, if not THE BEST, recipe I’ve made from Pinterest so far!! this one is a keeper!” With that, I was sold.

I was very excited to try this new recipe.  However, as I looked through the list of  ingredients I was struck by how many calories this meal must be. 2 sleeves of Ritz crackers?  Eek.  Now don’t get me wrong, I’m sure it tastes amazing. But sure enough, a little digging led me to find that this chicken is 514 calories per serving!!  Yikes!  So I modified it, slightly. I only used half of one sleeve of crackers and filled in the rest of the breading with bread crumbs. I also added a little paprika and seasoned salt to the breading.

Also, I found that the milk dip suggested did not hold the breading to the meat.  Next time I’ll try egg or, gasp, butter.

End result was pretty good.  Though if I had to choose between 2 recent chicken recipes I’ve made lately, I would pick Cinnamon Lemon Chicken hands down:

I served this meal with Parmesan Cilantro Skillet Rice, which was delicious:  I left out the heavy cream, which was not listed in the original recipe.  Next time I would use a little less cumin, but other than that, this side dish is definitely in the  “make again” pile.

Crispy Cheddar Chicken

Time: 15 minute prep + 35 minutes baking
Yield: 7 servings
Recipe from adapted from What’s Cookin’ Chicago via Pinterest
 4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley
Heat oven to 350° F.In a bowl, combine the crackers, cheese, parsley and ¼ teaspoon each salt and pepper.

Dip the pounded chicken in the milk, then in the cracker mixture, pressing gently to help it adhere, and place on a foil-lined baking sheet.

Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown and cooked through, 20-25 minutes.

Recipe via:

Parmesan Cilantro Skillet Rice

Serves 4-6. Inspired by this recipe from Bon Appetit.

3 Tbsp butter
4 cups fresh corn kernels (approx 6 large ears)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
1/4 tsp cayenne pepper
1/3 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped cilantro

In a large skillet over medium-high heat, melt butter. When butter is foamy add the garlic and corn, stirring to coat with the butter. Cook stirring frequently for 2 minutes. Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more. Stir in cheese, and then add heavy cream. Continue to stir so corn won’t stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more.

Remove from heat, stir in cilantro and serve hot.

Recipe via:

Avocado Chicken Parmesan

Saturday my husband and I celebrated our 5 year Wedding Anniversary.  We had plans to attend a concert at the Hollywood  Bowl later that evening, but we elected to stay in for dinner.  I made this tasty little dish I pinned the other day, Avocado Chicken Parmesan:  I also made Easy Parmesan Couscous as a side dish:

Dinner turned out great!  The babysitter arrived early and we enjoyed Diana Krall at the Hollywood Bowl.

I forgot to take a photo of this one.  But I think I have a pretty good excuse.  You’ll just have to check it out on Pinterest!

Avocado Chicken Parmesan Recipe

2 Chicken Breast Fillets, halved lengthways
1/4 cup melted butter
1 1/2 Cups Dried Breadcrumbs
1/2 Cup Tomato Pasta Sauce
2 Avocados Sliced
1/2 Cup Grated Mozzarella Cheese


Preheat your oven to 350 degrees

Place breadcrumbs in a bowl and and melted butter in a bowl.

Dip your thawed chicken in your melted butter and then into the breadcrumbs- cover the whole chicken with breadcrumbs

Place the breadcrumb chickens on a baking tray that is lined with foil and bake for 10 minutes

Remove from oven and on each chicken breast spread 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

Return to oven and bake for another 10 to 15 minutes or until golden and chicken is cooked through.

Serve with salad or serve over cooked pasta.

Recipe via

Easy Parmesan Couscous

1 1/2 C. dry couscous
1 1/2 C. chicken stock
1 clove garlic, minced
3 green onions, sliced
2 Tbsp. butter
Salt (optional. I rarely add salt because my chicken stock is salted)
1 tsp. balsamic vinegar
1/3 C. grated Parmesan cheese

Melt butter in a saucepan on medium heat. Add garlic and onions and saute until soft. Add chicken stock and bring to a boil. Add couscous. Cover and remove from heat. Let stand for five minutes, then fluff with a fork. Add remaining ingredients: pepper, balsamic vinegar, and grated Parmesan. Fluff again and serve while hot.  Voila!  Easy Parmesan Couscous.

Recipe via