Welcome to our special guest, Charlie Allden! She is a long time fan of SciFi, love, adventure, and happily ever afters. Charlie blogs at the Smart Girls Love SciFi blog (http://smartgirlsscifi.wordpress.com/) and says she’s grateful to know cool chicks who share their recipe books! (We’re very grateful to know her! She also happens to be an awesome critique partner and fabulous writer of on-the-edge-of-your-seat sci-fi romance novels.)
Thank you for dropping by today to share with us what’s cooking in your kitchen, chick!
The joy of borrowed cookbooks.
The lovely chick, Abigail, recently loaned me some of her cookbooks. A great way to discover new dishes. I was looking for a chicken recipe that would satisfy my son’s love for fried cluck, but would fulfill my need for a more flavorful but healthy alternative. With a few modifications, Oven-Fried Chicken with Almonds became one of my new favorites. Of course my modifications probably made it a little less healthy than the original, but it still comes in ahead of traditional fried bird.
The biggest change I made was substituting crushed butter and garlic croutons for whole wheat bread crumbs and a crushed clove of garlic. I wanted a coarser texture than the fine bread crumbs would have provided and the butter adds some flavor.
My new recipe calls for:
1 cups of crushed butter and garlic croutons
1/4 cup grated parmesan cheese
1/4 cup finely chopped almonds
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon dried thyme
Pinch of ground black pepper
1/4 cup extra virgin olive oil
2 pounds boneless, skinless chicken cutlets (or breasts, pounded to ½” thickness and cut into 12 pieces)
Preheat the oven to 400 degrees F
I start by putting the croutons in a plastic bag and then use the back of a spoon to whack the croutons until they are the desired coarseness. A kitchen mallet would work better if you have one and put the bag on the cutting board to avoid damage to your counter tops. A food processor would also work, but I’m going for the course texture so I stick with my trusty spoon. Added bonus—whacking the croutons helps relieve the stress of the work day!
Next, chop the almonds, slice the chicken, and measure out your other ingredients.
Once that is done, combine the crushed croutons, cheese, almonds, parsley, salt, thyme, and pepper in a bowl and mix thoroughly. Put the oil in a separate dish.
Spray a shallow baking pan with Pam and you’re ready to start coating your chicken.
Dip the chicken pieces first in oil, then dredge in the crumb mixture. Finally place the pieces in your baking dish and pop them in the oven.
Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170 degrees F and the juices run clear. You don’t need to turn the chicken during cooking.
This recipe makes 4 – 6 servings. I serve mine with some colorful rotini pasta and a salad. Yum! And all thanks to a loaner cook book!
How do you find new recipes?