after a long [way too stinking long] monday, James and I cozied up for dinner and a movie, interrupted by a short what-the-heck-i-forgot-to-pay-a-bill-moment in which we jammed out of the house in a big flurry. i grabbed my macbook and zoomed down to our local coffee house
to swindle and barter with the one-love hippie barista to let me use the wifi. i, just a little frantic, demanded slash politely requested the password to which she replied in a long drawn out santa cruz drawl (like, yeah, brah, for sure my man, like totally epic kind of voice) our wireless is for, like, customers only though. okay friend, give me two vegan-free, sugar-free, taste-free FIVE DOLLAR a piece cookies…thank you. mission accomplished, but i never paid so much for two minutes of wireless in my life. oh and for the record, the password is doublemocha. Did i mention our dinner was delicious?? we soaked those hockey puck dunkers in some milk after to top it all off..
our chicken parmesan
2 boneless, skinless chicken breasts, thawed completely
1 box of panko crumbs
1 cup of unbleached flour
2 cups kale
1 cup quinoa
Slice your chicken breasts lengthwise and then in half. Dip in egg, then flour, and shake on your panko crumbs. We cooked ours with a little coconut oil in a cast-iron pan and put the lid on. Either use prepared marinara or cook up some up like we do (this is a close recipe). Meanwhile, cook up your quinoa and throw your kale in the pan and cook it up with any spices you prefer- we actually eat it with just a little garlic olive oil and it has enough flavor with that alone!
Makes enough for two. Husband approved serving sizes 🙂