Chicken Francais & Shaved Summer Squash Salad

I had this recipe cut out from local newspaper from last year. It is from J Roo's restaurant in North Haven. A reader wrote into the food writer asking if he could get this recipe for her. I am glad she asked for the recipe. It was delicious. 

Chicken Francais

10 oz. chicken breast, pounded

1 cup flour

3 eggs beaten

6 oz vegetable oil

1 tbsp lemon juice

6 oz chicken stock

1 tsp Parmesan cheese

1 oz butter

salt and pepper to taste

Dip chicken breast in flour and then in eggs. Heat oil on high heat and place chicken in until golden brown. Drain oil, leaving in the pan and flip (Okay I removed the chicken and then poured the oil out so I would not either drop the chicken or the pan!). Add wine, and be careful for any flame-up, lemon juice, pinch of flour, chicken stock, Parmesan, butter, salt and pepper. Cook for 5 minutes on medium high flame. 

The recipe is written for one serving. I used a whole breast chicken breast that I butterflied. I also only used 2 eggs. I did not change the amount of any other ingredients. There was plenty of sauce for the extra meat.

 Now on to the side dish. Shaved Summer Squash Salad is from the new issue of Bon Appetit. So this was officially the first "summer" salad for the year. Chris and I both liked it a lot. It will be showing up on the blog quite often this summer.
Chris picked up a couple bottles of a wine we had not tried before. 2009 Pennywise Cabernet Sauvignon. It is from the Sebastiani Winery. It was a nice choice!

Bacon and Goat Cheese Stuffed Chicken Breast

Found this recipe on the Cooking Light site, do you sense a trend here....It was quite good, just make sure you remember to remove the wooden picks... sorry....

Ingredients

2 tablespoons sliced green onions
3 ounces goat cheese
1 slice bacon, cooked and crumbled
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil 
 
Preheat oven to 350°. Combine green onions, goat cheese, and bacon. Cut a 1-inch-wide slit into the thick end of chicken breast halves, and carefully cut down to center of chicken to form a pocket. Divide cheese mixture evenly among pockets. Secure with wooden picks. Sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add canola oil. Add chicken to pan; sauté 4 minutes. Turn chicken over. Bake at 350° for 12 minutes; let stand 5 minutes.

Picked up some Fava Beans. Yum! And I rounded out the meal with some baby carrots and rice. Not bad for a Tuesday!