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Romantic Dinner for Two

by Tom Fleming

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2-6 oz. boneless/skinless chicken breasts

1 1/2 cup panko bread crumbs

1/4 cup Parmesan cheese

1/2 tsp. each of chopped fresh sage and Italian parsley

2 whole eggs

1 tsp. Dijon mustard

3 oz. fresh goat cheese

2 oz. extra virgin olive oil

1 TBSP unsalted butter

Salt and pepper to taste

In food processor place panko and Parmesan cheese. Add fresh herbs and pulse until fine consistency. Place in shallow dish and reserve.

In a separate dish combine eggs and Dijon mustard and reserve.

Place chicken breast on cutting board and remove any remaining fat or skin. Place breasts between two pieces on plastic wrap and pound each breast until equal in thickness, approximately 1/2 inch. Season chicken breast with salt and pepper and place into dish with egg mixture. Remove from egg mixture and dredge in dish with seasoned breadcrumbs. Pat firmly and place on dish.

In medium skillet, heat olive oil until hot. Place chicken breast in skillet. Add butter to pan and cook for 3 minutes or until golden brown. Turn chicken and cook for 3 more minutes. Remove from pan and place in baking dish and finish cooking in preheated 350° oven until finished. Remove and evenly spread goat cheese on chicken breast.


2 medium sweet potatoes

2 TBSP. honey

1 TBSP unsalted butter

Salt and pepper to taste

Wash and peel sweet potatoes. Cut into large chunks and place in medium pot. Fill with cold water and bring to a boil. Cook until tender. Drain very well.

Place in a food processor and cover. Pulse until smooth. Add butter and honey. Season to taste with salt and pepper


1/2 lb. French green beans (haricot verts)

1/8 cup toasted slice almonds

2 TBSP butter

Salt and pepper to taste

Cook green beans in boiling salted water for 3 minutes. Remove and place in bowl with ice water to cool and remove.

In medium pan heat butter add almonds and toast until golden brown. Add green beans and season with salt and pepper. Sauté for 1 minute and serve.

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