Sunday, March 24, 2013

Panko Crusted Chicken Fingers

 These chicken fingers are so, so good. They are super crunchy and delicious. Perfect for dipping in honey mustard (or your favorite dipping sauce). You just can't go wrong with this recipe.

Panko Crusted Chicken Fingers
~serves 4-6~

What you need:
For the chicken fingers
1 1/2 - 2 lb. chicken breast, dried with paper towels and cut into strips approximately 1/2 inch thick
salt, pepper & garlic powder
1 c. flour
3 c. panko bread crumbs
3 eggs
1 c. plus 1 T. canola oil
Honey Mustard
3 T. honey
4 T. yellow mustard

What you do:
1. Heat oven to 200 degrees (For keeping the chicken warm).

2. In 2 pie plates, spread the flour in one and the bread crumbs in the other. In a medium bowl beat together the eggs and 1 T. oil. Season chicken with salt, pepper & garlic powder (or any seasoning you like). 

3. Drop the chicken, a few pieces at a time into the flour to coat. Then, shaking off the excess flour, drop into the eggs. Using tongs, transfer the chicken to the breadcrumbs (letting excess egg drip back into the bowl). Coat with the breadcrumbs, pressing on each piece of chicken to be sure the breadcrumbs adhere well. Transfer to a baking sheet fitted with a wire rack. Repeat with remaining chicken pieces.

4. Meanwhile heat the remaining oil in a large nonstick skillet over medium-high heat until oil is shimmering (but not smoking).

5. Prepare a second baking sheet by lining it with a couple layers of paper towel.

6. When the oil is ready, fry the chicken in batches until golden brown, about 2 min per side. Drain on the paper towel lined baking sheet and keep the chicken warm in the oven while the rest cooks.

7. Mix the honey and mustard together for a tasty dipping sauce.

Recipe Source: Apapted from The Quick Recipe

Saturday, March 23, 2013

Chicken Parmesan Casserole

A.K.A. "Pizza Chicken" in my house.

I'd been seeing this recipe for awhile on Pinterest and I finally decided to give it a try. Pizza reigns supreme with my youngest son, who also is a very (very) picky eater. So I though this recipe would be a great fit to try out on him especially. I made the original recipe once and it was a big hit with everyone in my family.

 The second time I made it (which is pictured here) I decided to make a few changes.

 The original recipe calls for using a bag of seasoned croutons for the topping, which I thought made the casserole a bit salty for my taste, so I opted to make my own croutons. The other major change I made was to cut the chicken up into smaller pieces, instead of leaving the chicken breasts whole.

Chicken Parmesan Casserole
~serves about 6~

What you need:
2 T. extra virgin olive oil
2 garlic cloves, minced
sprinkle of red pepper flakes
about 2 lbs. boneless skinless chicken breast, cut into approximately 2-3 inch chunks
salt & pepper
2 1/2 - 3 c. tomato sauce
1/4 c. chopped fresh basil
8 oz. mozzarella cheese, shredded
2 oz. fresh grated Parmesan cheese (about a cup)
about 4 c. homemade croutons, or your favorite store bought brand (I've included my recipe below)

What you do:
1. Preheat oven to 350.

2. Pat chicken dry with paper towels and season with salt & pepper.

3. In a 13 x 9 inch baking dish, add chicken, olive oil, garlic and a sprinkle of red pepper flakes. Toss well, spread out in an even layer. Spread tomato sauce evenly over chicken and sprinkle with chopped basil.

4. Sprinkle half the mozzarella and half the Parmesan over the sauce layer. Spread the croutons over the cheese. Then sprinkle the remaining cheese over the layer of croutons.

5. Bake for 35 minutes.

*To make homemade croutons: 
2 cloves garlic minced to a paste
3 T. extra-virgin olive oil
1/4 t. salt
4 c. fresh bread cubes (1/2 -3/4 inch cubes)

Combine oil, garlic, and salt in a large bowl. Add bread cubes and toss until well coated. Spread onto a baking sheet. Bake at 350 for about 15 -20 minutes, until golden brown.

Recipe Source: Adapted From Food Wishes