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.