Ellyn Ritterskamp
I get a recipe everyday from Allrecipes, a really neat site where people post recipes and other review them with changes they made or didn't. This one came a few days ago, and I made it last night. Very simple and very good.
It called for four chicken breasts, but they are huge and there are only two of us at my house, so I made two. So a little less of the other ingredients as well.
4 boneless skinless chicken breasts
1 cup mustard
1 6-oz. can french-fried onions
1. Preheat oven to 375 degrees.
2. Place mustard in a shallow dish/bowl; place onions in a second shallow dish/bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking pan.
3. Bake at 375 for 50-60 minutes or until chicken is cooked through and juices run clear.
Notes for rookies (meaning, me, but maybe some others, too):
Dredge just means drag it through the stuff. They are serious about putting something on the pan so the food doesn't cook to it. 50 minutes was perfect for two chicken breasts. Baking time is about how long it takes for the heat to get to the middle of the meat, so that fact that there were two instead of four doesn't so much affect the baking time.
It all looked kinds of dark when I took it out, but it was just the crispy onions. The chicken was very good except for one corner of one piece that was a little dry. I used Jack Daniel's hickory smoke mustard (on closeout price at Bloom while they switch to Food Lion) and it was awesome.
The chicken breasts came in packs of three, so now I have one left over and am ready to use your suggestions for a good way to fix it.
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8 comments:
You could marinate it in italian dressing, grill it up and use it in a nice salad
Perfect! Thanks.
Ellyn
50 minutes cooking time for a boneless/skinless CB is far too long. Try more like around 30 minutes and using an instant-read meat thermometer to check for doneness. Also, why not cook up all three at the same time and eat the leftovers later in the week? Or even freeze the leftovers for eating at a later time? Very convenient and saves time during the week! I make a big 6 pack from Teeter and then freeze most of them. They come out fine right out of the freezer.
Corn Flake Chicken Lite!
Coat in non-fat GREEK yogurt mixed with, guess what, Mustard! Dijon is best.
Then coat in crushed corn flakes.
Yumm-o!
Oh, and agreed. I am a cook. 50 mnutes is FAR too long for a boneless chicken breast. Must have been like shoe leather if not baked at 250!
And final comment...really. Agree completely on Italian dressing marinade. Leave it in a ziploc with the marinade for at least 12 hours! Overnight+.
Then grill on a grill pan (if you don't have a grill) - 1 minute each side (hot pan with a little EVOO coating). Then in an oven pre-heated at 400 or 425 for 20 minutes.
Delicious. Oh, to make it lite, you have to wash off the marinade. If it has been marinading long enough, washing odd the fattening oil makes NO difference.
Cheers!
And cook for 20 minutes!
OK, I checked the weight. There were three breasts in a 2-lb. package, so each one weighed 12 oz.-ish. They are seriously huge, is why 50 minutes at 275 worked out right, I think. Cause they really were moist and delicious, except for one tiny corner.
Thanks so much for the ideas. I have Italian dressing on the grocery list for next time.
Ellyn
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