Valentine’s day is something that Trevor and I never celebrate too seriously, but it’s always an excuse to buy each other a little present and have a nice meal together. For the last two years, we have opted to stay home and cook rather than go out and I think we will keep with the tradition this year as well.
Since Valentine’s day falls on a Tuesday, I see Trevor and I celebrating it one of two ways: either pretend that it’s on the weekend before… or rush home from school to make an awesome meal. I think we will go with the latter because it just seems right! Since I won’t have the whole day to cook and plan, I have decided ahead to make this quick chicken recipe posted beneath. Chicken parmesan is one of my favourite meals and this recipe is similar, just with a Mexican twist. If you’re not feeling this dish, here are some other ideas of things you could do for Valentine’s day:
- Since you probably won’t be getting up extra early to have breakfast in bed, make it for supper! Pour a glass of wine, put on your Pj’s and start flipping heart shaped pancakes!
- Homemade pizza- Pizza is always fun to make with someone else. Try my pizza dough recipe that doesn’t take too long and bonus points if your pizza is in the shape of a heart.
- Have an appetizer meal- Each person plan and make 2 of their favourite appetizers. There’s so many appetizers that can be made in advance that only have to be heated up as well, such as dips or tortilla roll ups, which will save time when you start cooking.
Don’t forget to check out Pinterest for drink and dessert inspiration as well!
2 chicken breasts
1/4 cup flour
3/4 cup bread crumbs
1/2 tsp. garlic salt
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. extra virgin olive oil
1 red pepper, cut into strips
1/2 cup salsa
1/2 cup shredded mexican style cheese
Pre-heat oven to 350 F. Place a piece of aluminum foil on a cookie sheet.
Combine bread crumbs, garlic salt and cumin in a wide dish and set aside. Put the flour in another dish. Crack eggs into another dish, and whisk.
Place chicken breasts on a cutting board and cut each piece in half. Cover with parchment paper and using a rolling pin, pound them to 1/2 inch thickness.
Season chicken breasts with salt and pepper then dip in flour, eggs, then bread crumb mixture, shaking off the excess and placing on the cookie sheet.
Coat the red pepper with olive oil and arrange on the same sheet as the chicken.
Bake for 20 minutes or until the chicken is cooked.
Turn broiler on to 400 F. Carefully place pepper slices onto the chicken, then top with salsa and cheese.
Broil for 2-3 minutes or until cheese is melted.
Serve on its own or on top of quinoa or pasta.