Friday, February 25, 2011

Ellie Krieger's Oven-Fried Chicken with Roasted Broccoli and Macaroni & Cheese

Another hit from the cookbook, The Foods You Crave: Luscious Recipes for a Healthy Life.

(I halved the recipe so it would serve four.)

about 10 sleeve whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
1 1/4 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
1 tablespoon sesame seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 egg white
1/2 cup lowfat, plain yogurt
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
Olive oil cooking spray
4 boneless, skinless chicken breasts

Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.

Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.

In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.

One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.

Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

This was really tasty but the next time I make it, well, I'm going to drizzle each piece of chicken with just a little bit of melted butter. It won't take much but it will make a big difference.

The pasta was Four Cheese Macaroni and Cheese. The broccoli was the beloved Parmesan Roasted Broccoli with Pine Nuts from Ina Garten. LOVE.

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