Jessica Seinfeld on Her New Book and Being First in Line at Pizzeria Bianco This Weekend

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Jessica Seinfeld is ready to turn over a new leaf -- or a page from a new book, rather. In April, a federal appeals court ruled in her favor after claims that the ideas behind her first cook book, Deceptively Delicious, had been copied from another author.

Now, with plenty of help from her kids and comedian husband, Jerry Seinfeld, she's back with her second book Double Delicious! Good, Simple Food for Busy, Complicated Lives, and she will be one of the featured authors at this weekend's Erma Bombeck Author's Luncheon, at the Arizona Biltmore Resort and Spa.

We got the chance to ask the author a few questions before her visit to Phoenix.

How essential were your children and Jerry to the process of creating both your books?
I create each recipe for my husband and children. Then I test the recipe on them. They'll make comments and I will either tweak the recipe from being, for example, "too lemony!" or "too spicy!" or write it up if it's an instant hit -- which is always nice. I always re-test a few more times to make sure the recipe works perfectly and is easily replicated.


The court recently sided with you in the trademark dispute with your first book, Deceptively Delicious. Looking back, what are your feelings about the whole ordeal?
Actually TWO different highly respected courts dismissed the case and found the books to be dissimilar and saw that it was obvious no copying occurred. Anyone who has ever been wrongfully accused of something will tell you they are glad when its over.

What advice would you give a family who has one or more picky eaters?
1. Don't give up. Kids, generally, will eat better as they mature. 2. Don't get mad at your kids. Meal time together is not worth ruining by being stressed and frustrated 3. Keep modeling how important eating healthful food is by eating it yourself. 4. Always keep fresh veggies on the table to remind children of their importance; they will try them at some point. 5. Add in extra nutrients and fiber whenever possible to your meals through whole grains (flax meal, wheat germ, brown rice, etc), and raw veggies or veggie purees.

Why did you choose to be a part of the Arizona Author's Luncheon?
Its such a widely respected event. What an honor for me to be asked to participate! I am also dying to try the pizza at Pizzeria Bianco!

Check out a recipe from Jessica's new book, after the jump.

Lemon Chicken
1 tablespoon chopped garlic
2 tablespoons plus 1 teaspoon olive oil, separated
3 cups low-fat, reduced-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
2 teaspoons cornstarch
½ cup cauliflower puree
1 tablespoon chopped parsley (optional)
2 large egg whites
1 large egg
1 cup whole-wheat flour
½ teaspoon salt
1 teaspoon garlic powder
6 skinless, skinless chicken breast cutlets (about 2 ¼ pounds)

In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice.

In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add he cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.

Meanwhile. Begin heating the remaining 2 tablespoons olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve.

Prep: 15 minutes
Total: 25 minutes
Yield: Serves 6
Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g, Sodium: 565 mg, Fiber: 3 g

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