chemistry is my thing: I am not  a “real” cook — that is, from scratch. But boy I can mix it up. I always said I am a chemist…not a cook. my mom worked for Merck and wrote one of their original indexes…chemistry is in the blood.
so…. recipes will appear here. everyone asks…but don’t hold me to it. I can’t give u an exact amount. it’s a inch of this and a smidgen or a bit of that….its after a few cocktails…it’s Karenoia’s Chemistry:  for some reason, it works.   Most of the time.

so….
tonight I made Jill’s chicken: (literally been craving this at least once a week since I had it with Jill)

you need:

thin, thin chicken breast (please…..get thin chicken breast so you don’t have to pound raw meat which never gets as thin as u need it — I say u get it from stater brothers (Randolph Farms thin breasts are the bomb) )
progresso bread crumbs
grated parm
olive oil

to prep beat 2 eggs well in shallow flat bowl
pour breadcrumbs and parm into another bowl

now —
dip chicken in the egg and coat well. then dip it in a mix of breadcrumbs and parm cheese.
saute in good olive oil (butter is good too and super yummy)
brown both sides and put in a casserole with butter and evoo or baking sheet lined with non stick foil (depending on how yummy u want it and how skinny your ass is)
place in oven at 450 while you are warming dinner and want it to cook through. (careful as it will cook very fast if thin and you dont want to dry it out)
once heated — super yummy to serve with an arugula salad on top (see below for recipe)

arugula salad
fresh arugula
fresh basil cut with scissors
shaved parm
toasted almond slivers (trader joes good)
salt
olive oil and lemon juice at last moment very lightly tossed in

potatos
small fingerlings
olive oil
garlic salt
roast away….add some fresh rosemary if you like it…..

finally — i must give you my very special secret favorite new ingredient you will see all over my blog — white truffle salt.  YUM!!!!

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