Oven-Baked Fried Chicken
This lightened up version of a classic favorite is easy and delicious. Crispy, moist, flavorful, and best of all, healthy!
2 large boneless, skinless chicken breasts (double using 4)
3 Cups whole milk
1 Cup all purpose flour
1 tablespoon paprika
1 tablespoon all-purpose
seasoning
1 teaspoon salt
1 teaspoon black pepper
1/2 stick butter, melted
1/4 Cup fresh flat leaf parsley
(optional)
Cut chicken breasts in half, lengthwise, to create 4 even portions. Place chicken in large bowl and marinate in milk for about 20 minutes.
Mix together flour, paprika, all-purpose spice, salt, and pepper in a medium sized bowl. Set aside.
Preheat oven to 400ºF. Melt butter and pour into 9x13 aluminum, coating the bottom of the pan.
Dip chicken breasts, one at a time, in flour mixture. Coat both sides liberally. Place in pan. Repeat with all chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.
Bake at 400ºF for 35-40 minutes (or until breading is golden brown and the juices run clear), flipping each breast after 20 minutes. Remove from oven and transfer to a serving dish or serve directly in baking pan. Garnish with parsley if desired.
***************
This is a great and light side dish to go with the chicken recipe.
Dilled Cucumber Salad
Fresh cucumber salad recipe combines cucumbers and petite diced tomatoes in a creamy yogurt sauce with dill
1/2 Cup plain low-fat yogurt
1/4 Cup light Italian dressing
2 teaspoons dried dill weed
2 large cucumbers, halved
lengthwise, sliced (3 cups)
1 can (14.5 oz each) petite diced
tomatoes, drained
1/4 Cup thinly sliced red onion
1/8 teaspoon salt
Stir together yogurt, dressing and dill in large bowl. Add all remaining ingredients; stir gently to combine.
**************
Next, a way you can use leftover chicken for the next day. It makes a wonderful one dish meal.
BLT Pasta Salad
Pasta salad loaded with B-L-T flavors and some chicken for a wonderful summer meal
8 ounces dry whole grain penne
pasta, uncooked
1 can (14.5 oz each) diced tomatoes-No salt added, drained
1/3 Cup light mayonnaise
1/4 teaspoon garlic salt
1 pkg (6 oz each) refrigerated
diced oven roasted chicken breast or leftovers from recipe above
10 slices fully cooked bacon,
heated, chopped
2 Cups baby spinach leaves,
coarsely chopped
Cook pasta according to package directions. Drain and rinse under cold water until cool.
Meanwhile, stir together drained tomatoes, mayonnaise and garlic salt in large bowl. Add pasta, chicken and bacon; toss to combine. Add spinach; gently toss together. Serve immediately.
I guess we should have some recipes which are healthy. Maybe next week I can talk myself into sharing heart healthy recipes.