Table Talk » Happy Valentine's Day

For the past few years, our Valentine's Day dinner has included heart-shaped biscuits. This year I decided to branch out to heart shaped cornbread. Cornbread goes perfectly with Spicy Chicken Cutlets, which Tom and I both love and I haven't made for a long time. And coleslaw. All easy enough to make after a day of cooking for clients. I used my favorite cornbread recipe (Creamed Corn Cornbread from Alton Brown) and baked it in Reynolds Fun Shapes heart muffin cups. I got 15 heart shaped cornbreads from the recipe.

The Spicy Chicken Cutlets come from the Reader's Digest Live Longer Cookbook. I distinctly remember getting this cookbook from Tom's mother for Christmas many years ago. It was the first Christmas that we spent with his parents. I opened it and my first thought upon seeing that it was a Reader's Digest book was "hmm, Reader's Digest food, this is not going to be anything that I'll use. Well, I couldn't have been more wrong. The recipes in this book are easy and delicious. Not at all "Reader's Digest" bland. This book is one of my favorite cookbooks. (You can find it used on Amazon or many other sites, or try your library.)

I use three types of paprika for this recipe. I buy all my spices from Penzeys.

The coleslaw was a package of broccoli slaw with a tossed together dressing made with mayo, mustard, ketchup, cider vinegar, and black pepper.

Spicy Chicken Cutlets
lightly adapted from The Reader's Digest Live Longer Cookbook
Serves 4

1 tablespoon Hungarian sweet paprika
1 teaspoon Hungarian half-sharp paprika
1 teaspoon Spanish smoked paprika
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1/8 teaspoon cayenne pepper
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
8 ounces low-sodium tomato sauce
1 tablespoon cider vinegar

On a sheet of wax paper, combine the paprikas, onion powder, garlic powder, oregano, basil, and cayenne pepper. Coat both sides of the chicken cutlets with the mixture.

In a 12-inch non-stick skillet, heat the oil over moderately high heat. Add the chicken cutlets and cook for 2 to 3 minutes or until lightly browned. Turn the cutlets over and cook 2 to 3 minutes more or until the juices run clear when pricked with a fork. Transfer the chicken cutlets to a serving platter and keep warm.

Add the tomato sauce and vinegar to the skillet and cook, stirring, for 2 minutes or until heated through.

Return chicken to the pan, spoon sauce over chicken to coat. Simmer 5-10 minutes.

Posted February 14, 2008 11:08 PM in

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1 Comment(s)

MarcyK said… (on February 15, 2008 at 09:15 AM #)

Any dessert???? I've always wanted to try something with those heart shapes and those are a cool idea. Happy Valentine's Day!


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