Fried chicken is one of my ultimate comfort foods. It’s so outrageously bad for you but so deliciously good. I’m constantly searching for a worthy substitute that won’t clog my arteries. I’d seen this one in an issue of Cooking Light but never got around to making it so I was pretty thrilled to get it for this week’s swap.
While fried chicken this was not, the toasted panko gave it a crispness that many other oven-fried recipes lack. And the buttermilk helped keep the chicken nice and juicy. I think I must’ve skimped on the rosemary because I was expecting there to be more of a pronounced flavor but it remained nice and light. It was easy to prepare and the short list of ingredients was a plus in my book. And for just about 300 calories per cutlet? Your arteries will thank you.
Walnut and Rosemary Oven Fried Chicken.
Ingredients
- 1/3 Cup Panko
- 1/4 cup Buttermilk
- 2 Tbsp. Dijon Mustard
- 1/3 Cup Walnuts, finely chopped
- 2 Tbsp. Parmesan Cheese
- 3/4 Tbsp. Fresh Rosemary, minced
- 4 Chicken Cutlets
- Salt and Pepper, to taste
Instructions
Preheat oven to 425. Line a baking sheet with foil and arrange a wire rack on top of it.
Place a small skillet over medium-high heat. Add the panko and, stirring constantly, cook until golden brown, about 2-3 minutes. Be careful not to burn the panko crumbs.
Whisk together the buttermilk and mustard in a shallow dish. In a separate shallow dish, mix together the panko, walnuts, cheese, rosemary and salt and pepper.
Coat the chicken in the buttermilk mixture then dredge through the panko mixture, being sure to coat evenly. Place the chicken on the wire rack and bake 20-30 minutes, until chicken is cooked through and no longer pink in the middle.
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http://www.thejeyofcooking.com/walnut-and-rosemary-oven-fried-chicken/ The Jey of Cooking | http://www.thejeyofcooking.com
Happy new year (eleven days late)!!
Now that it’s January I, along with most of the rest of the world, have once again resolved to live a healthier life this year. Last year’s plans were derailed once I found out that I was expecting the Baby Burrito in February. I only managed to gain 8 pounds while pregnant, but I’m still heavier than I’ve ever been.
The only way I’m going to be able to manage to do this is to not eat out or order in as much. You’d think this would be easy for someone who loves to cook, but with two little ones under foot and a super busy schedule, things don’t always go as planned. But cooking my meals and being able to control exactly what I’m putting into my body is really the only way to go.
In my mind, eating healthy means that food that is bland and devoid of flavor. But I’m slowly learning that doesn’t have to be the case. This chicken was incredibly flavorful thanks to the dijon and thyme, and the crunchiness added from the quinoa crust almost felt like I was eating fried chicken. Almost. And the best part? Not only was it incredibly delicious, each serving is less than 250 calories! Double win.
Ingredients
- 1 Cup Quinoa, rinsed
- 2 Cups Chicken Broth
- 4 Boneless, Skinless Chicken Breasts
- 1/4 cup Dijon Mustard
- 1 Tbsp. Fresh Thyme, chopped + more for serving
- Olive Oil Cooking Spray
Instructions
Preheat oven to 300.
Add quinoa and chicken broth to a medium sized saucepan. Bring to a boil then reduce heat to a simmer and cook, covered, about 15 minutes until all liquid is absorbed.
Line a baking sheet with parchment paper. Spread cooked quinoa onto the parchment and bake until lightly toasted, about 25-30 minutes. Allow to cool then transfer to a bowl.
Increase the oven temperature to 425. Combine the chicken, dijon and thyme in a bowl and mix to coat. Dip the chicken into the quinoa, pressing to coat on both sides then transfer to a baking sheet. Spray the chicken lightly with cooking spray and bake about 20 minutes, until chicken is cooked through. Sprinkle with additional thyme before serving.
Source -
1.4
http://www.thejeyofcooking.com/quinoa-crusted-chicken/ The Jey of Cooking | http://www.thejeyofcooking.com
Some of my favorite days are those when I receive my magazine subscriptions in the mail. You see, I have a bit of a ritual. On the nights when my magazines arrive, I’ll have the Husby do the bedtime routine while I run myself a warm bath, pour myself a glass of wine and spend the next 30 minutes devouring the latest issue without any interruptions. Sometimes that half hour is the only time I get completely to myself all week long (Ok, most times I enjoy the peace and quiet for a while longer. You know, take it where you can get it!).
So on the evening the September issue of Cooking Light settled into my mailbox, I did just that. And just a few minutes in to my relaxation, I had found the following night’s dinner. First thing the next morning, I hit the grocery store then counted the hours until the Husby returned home from work.
This was one of the tastiest meals we’ve had in a while. I made enough so that the Husby would have leftovers to take to work the next day but we ended up eating it all. Even the Fruitaholic got in on the action. And the best part? Even with the prep work, the entire meal was ready within 30 minutes!
I only made 2 changes to the original recipe. I did my shopping at Whole Foods and was unwilling to pay what they wanted for chicken breasts so I substituted chicken thighs. I also added a squeeze of orange while the sauce was reducing in order to give it a bit of fresh flavor in complement to the beer.
Chicken in Honey Beer Sauce.
Ingredients
- 2 tsp. Canola Oil
- 6 Boneless, Skinless Chicken Thighs
- 3 Tbsp. Shallots, thinly sliced
- 1/2 Cup Beer (I used Blue Moon)
- 2 Tbsp. Low Sodium Soy Sauce
- 1 Tbsp. Whole-Grain Mustard
- 1 Tbsp. Honey
- Squeeze of Fresh Orange Juice
- Fresh Parsley, for garnish
Instructions
Heat a large skillet over medium-high. Add the oil and swirl to coat. Season the chicken with salt and pepper then add to the pan. Cook for 6 minutes on each side, until no longer pink in the middle. Transfer the chicken to a platter. Cover with foil and keep warm.
In a small bowl, whisk together the beer, soy sauce, mustard and honey.
Add the shallots to the skillet and cook 1 minute, until translucent. Add the beer mixture and bring to a boil. Stir with a wooden spoon, making sure to scrape up the browned bits from the bottom of the skillet. Add a squeeze of the juice from the orange and cook 3 minutes, until liquid has reduced to 1/2 cup. Remove from heat then return the chicken to the skillet and turn to coat with the sauce.
Transfer the chicken back to the platter, top with the remaining sauce and garnish with parsley.
Source -
Cooking Light, September 2012
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http://www.thejeyofcooking.com/chicken-in-honey-beer-sauce/ The Jey of Cooking | http://www.thejeyofcooking.com
