Sunday, July 10, 2011
Fried Chicken that is not fried
After church today (over at noon), I came home and made Oven Fried Chicken and a cold cucumber salad. This was a pretty fast meal to make...we were all sitting down eating lunch by 12:45.
I found these all natural Ian's Panko Whole Wheat Breadcrumbs at Sprouts. The directions for making Oven Fried Chicken are on the back.
In a flat pan, mix 1 cup breadcrumbs, 4 garlic cloves, 1 T parsley, 1 tsp salt, 1 tsp freshly ground pepper. Put 3/4 cup unbleached flour in another flat pan. Mix 1 egg and 3 T of Dijon mustard in a third pan. Take 2 skinless, boneless, organic chicken breasts and cut them in half cross-way, making 4 pieces. Beat chicken with mallet between saran wrap to tenderize. Put each piece of chicken in the flour, then the egg/mustard mixture, then in the breadcrumb mixture - coating well. Bake at 350 degrees for 30 minutes or until chicken is done through. (Serves four, each piece of chicken is 7 points+).
The cold cucumber salad is my recipe created while trying to figure out a side dish for the chicken at the last minute. It was 2 medium cucumbers (from the local Farmers Market) sliced and cut in halves, handful of cherry tomatoes cut in half, 1/2 avocado cubed, 1/4 cup salad beans, 1T cilantro chopped, 1 tsp lemon juice, 1T olive oil (for dips and dressings), 1 tsp vinegar, 1/2 tsp sea salt and freshly ground pepper each. Mix together gently and put in the freezer for about 10 minutes or in the refrigerator 30 minutes. Stir again before serving. (Serves four, 4 points+)