Friday, January 6, 2012

A Dish for Emmalee~
The link listed above is a clip of me making Emmalee's dish on Studio 5! Check it out!

This recipe is a true inspiration from a brave little girl who courageously lost her battle to liver cancer at the tender age of 9. Her father has written a book called Dragonfly Wings for Emmalee about her life & death that will strengthen & inspire. Like myself, Emmalee had a great passion for food and trying new things! She loved watching The Food Network and one of her wishes to The Make a Wish Foundation was to be a potato chip tester for a day! After her chemo treatments she often craved Salt & Vinegar potato chips. She is my sweet kindred spirit in the kitchen and I hope she would give this dish a thumbs up! This is for you Emmalee. ~Xoxo
To buy the book Dragonfly Wings for Emmalee click on the link at the bottom of recipe. It's a MUST read!

Salt & Vinegar Crusted Chicken topped with Balsamic Carmelized Onions, Herbs, & Fresh Parmesan... 
6 chicken breasts- about 1/2 inch thick
 3 cups of salt & vinegar potato chip crumbs 
 1/4 tsp salt
 3 eggs; beaten
 1 cup flour seasoned with salt & pepper
 Olive oil
fresh parmesan cheese
 Rinse and pat chicken dry and season with salt & pepper on both sides. Combine eggs in one shallow dish, seasoned flour in a separate shallow dish, and potato chip crumbs plus 1/4 tsp salt in another. Dredge each chicken breast in seasoned flour shaking off excess, dip in eggs and then coat both sides with potato chip crumbs. In a large skillet brown the coated chicken breasts in olive oil over med-high heat on both sides. About 2-3 minutes per side or until chicken is golden. Place browned chicken breasts on a baking sheet and finish cooking in oven about 8 minutes @ 350 degrees. May take longer depending on thickness of your chicken.

 Balsamic Carmelized Onions w/ Herbs
2 large onions thinly sliced
2-3 tbsp olive oil
 fresh rosemary, thyme, basil (use whatever fresh herbs you like) 
2 tbsp balsamic vinegar
 salt & pepper to taste
 Over med-high heat drizzle olive oil in skillet and add sliced onions. Saute till nice and dark golden brown.  Add fresh herbs, balsamic, and salt & pepper to taste. Top warmed chicken with onions and fresh shaved parmesan.


  1. That's amazing! Not only the preface to the recipe that made my eyes leak...but the recipe sounds amazing!!! Thank you Aimee!!

  2. This inspiration was so tender and sweet. Warms my heart just thinking about it. Making this dish on Studio 5 tomorrow!! Xoxo