This month's Recipe Redux theme is "Two for One". So basically, one recipe that can be used or eaten two ways. I am a huge fan of leftovers because they are so quick, but I often don't want to eat the same thing two nights in a row. One recipe I love is my crispy baked chicken. The cornstarch and corn flakes help keep the chicken moist and crunchy just like fried chicken, without all of the calories and fat! It is also the perfect recipe that can be cooked once, and then warmed up later or eaten cold on top of a salad.
Crispy Baked Chicken
Ingredients
- 2 pounds of chicken
- 1/4 cup corn-starch
- 1 egg plus 1 egg white, slightly beaten
- 1 cup crushed cornflakes
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 teaspoon paprika
1. Filet chicken, cutting chicken breast in half length wise. Pound with kitchen mallet to even out chicken breasts then cut in half again. You should end up with about 8 pieces of chicken.
2. In separate dishes add corn starch, eggs and crushed cornflakes mix with parsley and salt.
3. Lightly coat chicken breasts in corn starch, then coat with egg and then coat with cornflake mixture.
4. Place breast on baking sheet. Cook for 15 minutes, flip then cook for another 5-10 minutes until chicken cooked through.
This week I used the crispy chicken to make a quick chicken parmesan. Once the chicken is cooked I topped it with tomato sauce and mozzarella. I baked it in the oven to allow the cheese to melt then topped it with fresh parsley and served it over a bed of whole wheat spaghetti. Since the chicken was already cooked, I had dinner on the table in under 20 minutes!
Crispy Baked Chicken Parmesan
Ingredients
- 4, 4 ounce pieces Crispy Chicken (see above)
- 1 cup tomato sauce
- 1 cup mozzarella cheese
- 2 tablespoons parsley, chopped
- whole wheat spaghetti
Directions
1. Use cooked crispy chicken, top with 1/4 cup sauce and 1/4 cheese. Bake in 350 degree oven for 10 minutes to allow cheese to melt.
2. Sprinkle with fresh parsley and serve over whole wheat pasta.
The next day I made a crispy chicken Caesar salad with the remaining chicken. I like my chicken cold on salads so I just pulled the chicken out of the fridge, sliced it up and put it on top of a bed of spinach, veggies and topped it with my homemade Caesar dressing. And it only took 10 minutes to prep the dressing and chop the vegetables and chicken!
Crispy Chicken Caesar Salad
Ingredients
Caesar Dressing:
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoons milk
- 2 tablespoons grated parmesan
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4, 4 ounce pieces Crispy Chicken (see above)
- 4 cups of spinach or mixed greens
- Veggies: tomatoes, peppers, etc
- 2 tablespoons Caesar dressing
Directions
1. To make dressing. Add all ingredients to a Mason jar or other bottle with a top. Shake to mix.
2. For the salad. Assemble spinach, top with chopped vegetables, sliced chicken and Caesar dressing.
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