October 17, 2012

Breaded Chicken with Salsa Sauce

The whole idea behind fridgespiration is making a meal with whatever happens to be in the fridge at the time.  Sometimes this turns into pasta with microwaved frozen meatballs -not blog worthy- and sometimes I have a slightly more creative meal in mind.  Othertimes, however, it will start out as the former and I don't even bother getting the camera out... but then it takes a turn for the better and is unexpectedly delicious.   This is one of those, which explains why there is only one end picture... a few bites into the meal.

What's in the fridge:
2 chicken breasts
1 cup salsa (mine was leftover from this recipe)
1 egg, whisked
1 cup breadcrumbs (italian seasoned, or add your own seasons)
Olive Oil
1/3 cup red wine


- Heat skillet to med-high to high with a few tablespoons of olive oil
- Slice the chicken breasts very thin
- Dip the chicken in the egg then the breadcrumbs then into the skillet
- Brown on both sides (about 4 minutes per side)
- Once all the browning of the chicken is done (you will likely need to do this for 2-3 skillets full to brown all the chicken) add the salsa and red wine and turn the heat to low.
- Mix the ingredients gently and serve when the salsa is warm.

Bon Appetit!

Side note: looking forward to learning to take better food pictures.  If only it could look as good as it tasted!  You'll have to take my word for it, or give it a try yourself :)  Happy cooking!

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