I had planned to make this yesterday, and had started marinating the breast in the morning, but having ended up with the car for an extra day, i decided to make use of that and go to the gym last night instead.
So today, after getting the car to the rental place in Lucca at exactly 10 am, I took the train back, swam for a couple hours in the town pool, then climbed the hill back home. Bella had decided to take the day off and do the dishes instead. And when I got home, she was hungry, and so was I, so early dinner was the verdict.
The marinade consisted of olive oil, balsamic vinegar, pepper, dried sage, rosemary and basil, and garlic. I used just enough to cover it on one side with herbs and with garlic on the other. After 24 hours, it was pretty infused.
Bella had wanted chicken tenders, so I told her I’d cut it up into pieces, bread it with leftover focaccia and fry it. Close, yeah? I crushed the 2-day old bread in the new food processor, added some corn meal along with pepper and pink himalayan salt. In another bowl I beat and egg with some milk and lots of fresh rosemary. Sliced up the chicken breat, removed the bone, and tossed it into the egg. In the frying pan I heated up olive oil with garlic and green onion, then tossed the chicken into the bread crumbs, and fried it up. Bella loved it!
I also threw in some red onion with the frying chicken and that turned out nice and crispy. I took the flowers off the zucchini I got for making pickles (i love how zucchini ALWAYS comes with the flowers here) and stuffed them with pecorino and fresh basil, and used up the rest of the egg and breading, adding a bit of whole wheat flour to make it into more of a batter coating. Fried them on low heat, and served them with a sprinkling of balsamic vinegar. Very successful!
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