I know I am an Irish American but I just couldn’t eat Corned
Beef on St. Patrick’s Day. I made some
for my husband and my youngest son had a few bites, but I had to come up with
something else for myself and my oldest son.
Hmmm…what to make, what to make.
I flipped open a cookbook that I have from Beachbody and I found Kathy
Smith’s Crispy Oven-Baked Chicken. It
looked really good and thought I’d give it a try. But of course, I never follow a recipe
exactly so this is a variation.
Ingredients:
4 boneless, skinless chicken breasts
1 Cup plain breadcrumbs
1 Tbs Frank’s Hot Sauce
1Tbs Worcestershire sauce
A few turns of fresh ground pepper
Pinch of salt
Just after breakfast, I whisked together the hot sauce and
Worcestershire sauce, salt and pepper in a glass container. Don’t worry if you don’t like hot and spicy
foods. The hot sauce just gives it a
tang. I put the chicken in the marinade,
covered it and put in the fridge.
We had been planning on going Maple Sugaring on Sunday but
it was really cold. March 16th
-17th and 23rd and 24th are Maple Weekends in
New York State so we’ll go next weekend for a tour and a little taste of New
York maple syrup! I didn’t have
anything else planned so the rest of that day we listened to Irish Music and
did some baking – soda bread and Shakeology cookies.
As it got closer to dinner time and the Corned Beef in the
crock pot was almost done, I pulled the chicken out of the fridge to come
closer to room temperature. I coated
the chicken with the breadcrumbs. No
need to dunk the chicken into anything since the marinade helps the breadcrumbs
stick. You can use whatever bread crumbs
you normally use but I urge you to read the labels. There are probably ingredients in there that
you can’t pronounce.
When I realized this I started to make my own
breadcrumbs. Now, I have 2 young boys
who are in the “cut the crust off phase.”
So I simply cut the crusts off before making the sandwich. I throw them in a freezer bag and toss them
in the freezer. I am not a big fan of
the ends of a loaf of bread so I tend to throw them in the bag too. When I have enough I toast them in the over
with some Italian seasoning and just a bit of olive oil. Then I grind them in a food processor. Voila!
You have yummy, whole wheat breadcrumbs without all the junk. Simple and saves money too.
I put the chicken into a preheated oven and baked at 400
degrees for 30 minutes. This is how I
always cook chicken breasts and it is always very juicy. This chicken was great!! A crunch coating always is more exciting than
plain chicken. And there was a mouth
watering tang!
I had planned on saving some to put on my salad the next day
but my son loved it so much he finished every last piece! This was a super easy recipe and so
tasty. The cookbook lists this as 300
calories for a 5 oz serving (I usually stick to 3oz). 12 grams of total fat (2g saturated), 20g
carbs, 1g fiber and 26g of protein.
I served it with sautéed cabbage, a baked sweet potato and a
small slice of Irish Soda Bread. Yummy!
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