Italian Honey Mustard Chicken
30 Minutes to Prepare and Cook
Ingredients
2 boneless skinless chicken breasts (split)
4 Tbsp honey mustard dressing
1 cup Italian Bread Crumbs
Directions
Split chicken breasts down the center. Rub honey mustard all over chicken, than roll in bread crumbs. Bake at 350 for 25 minutes.
----
Baked "Fried" Chicken
Ingredients
2 boneless, skinless breasts
1 egg, beaten
2 cups Kellog's Corn Flakes Cereal, crushed
1 tsp salt
1 tsp pepper
garlic powder
onion powder
cayenne
cumin
herbes de province
Directions
Preheat oven to 350 F.
Mix crushed corn flakes with spices.
Cut breasts in half, dip in egg wash and roll in corn flake mix.
Place in a shallow baking pan or flat cookie sheet, and bake until internal temperature reaches at least 165 F, or about 40 minutes.
Serves 4.
------
Crispy Chicken Tenders (Rachel Ray)
Yields: 4 servings
Ingredients
1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper
Preparation
Preheat oven to 375°F.
Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown. [My notes: Mine needed to bake for 20 minutes.]
[My variations:
- Use a mixture of crushed corn flakes, rice krispies cereal, mashed potato flakes, herbs and spices -- cumin, garlic, onion powder, etc... in place of bread crumbs.
- Marinate tenders in honey mustard dressing with a dash of ground ginger, onion and garlic powder, salt, cayenne and black pepper for several hours prior to baking. Use this dressing to help crumbs adhere, not egg wash.]
--------------------
30 Minutes to Prepare and Cook
Ingredients
2 boneless skinless chicken breasts (split)
4 Tbsp honey mustard dressing
1 cup Italian Bread Crumbs
Directions
Split chicken breasts down the center. Rub honey mustard all over chicken, than roll in bread crumbs. Bake at 350 for 25 minutes.
----
Baked "Fried" Chicken
Ingredients
2 boneless, skinless breasts
1 egg, beaten
2 cups Kellog's Corn Flakes Cereal, crushed
1 tsp salt
1 tsp pepper
garlic powder
onion powder
cayenne
cumin
herbes de province
Directions
Preheat oven to 350 F.
Mix crushed corn flakes with spices.
Cut breasts in half, dip in egg wash and roll in corn flake mix.
Place in a shallow baking pan or flat cookie sheet, and bake until internal temperature reaches at least 165 F, or about 40 minutes.
Serves 4.
------
Crispy Chicken Tenders (Rachel Ray)
Yields: 4 servings
Ingredients
1 1/2 pounds chicken tenders
1 1/2 cups flour
2 eggs, beaten
1/4 cup milk
2 cups breadcrumbs, seasoned or unseasoned
Salt and black pepper
Preparation
Preheat oven to 375°F.
Season the chicken tenders with salt and black pepper. In a shallow dish, season the flour with salt and black pepper then beat the eggs in another shallow dish with the milk. In a third shallow dish, place the breadcrumbs.
Dredge the chicken tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and finally, coat the chicken tenders with the breadcrumbs.
Place the breaded chicken tenders onto a baking sheet and bake in the oven for 12-15 minutes, until golden brown. [My notes: Mine needed to bake for 20 minutes.]
[My variations:
- Use a mixture of crushed corn flakes, rice krispies cereal, mashed potato flakes, herbs and spices -- cumin, garlic, onion powder, etc... in place of bread crumbs.
- Marinate tenders in honey mustard dressing with a dash of ground ginger, onion and garlic powder, salt, cayenne and black pepper for several hours prior to baking. Use this dressing to help crumbs adhere, not egg wash.]
--------------------
No comments:
Post a Comment