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Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Tuesday, November 28, 2006

A sure bet on an easy dinner


What's for dinner?

Still a tad burned out from my Thanksgiving cookathon, I have no desire to cook this week. To eat, yes, of course, but not to cook. So my plan was to alternate fast casual restaurants this week, ignoring the growing pile of take-out containers and a barren fridge.

Alas, my love for a good bet got me in trouble Sunday. Who hasn't confused
Chris Hansen with Stone Phillips? You haven't, you say? Oh... Well, I did. So now I have to cook dinner every night for the rest of the week.


Here's what I'm making tonight:

Parmesan Crusted Chicken
4 chicken breast fillets
2 egg whites, lightly beaten
2 cups finely grated Parmesan cheese
Cracked black pepper

Preheat the oven to 390 degrees F. Line a baking tray with baking paper. Dip the chicken breasts into the egg whites, then toss in the combined Parmesan and pepper to coat. Place in the baking tray and cook for 15 minutes or until the chicken is golden and cooked through. Serve with a simple rocket and tomato salad (that's arugula and tomatoes for those of us on this side of the pond).
Serves 4.
Note: You must use good quality Parmesan for a crunchy crust.

Recipe and photo from www.ivillage.com.


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