Wednesday, May 27, 2009

Wok's For Dinner: Oven-Fried Chicken

I think I my have gotten this recipe from Oprah about 10 years ago...I think, but I'm not 100% positive. I used to make this meal a lot more often when we were first married, but I don't make it very often because I've done a lot more branching out on chicken recipes. You can use either breadcrumbs or corn flakes. I always use corn flakes and I used to crush them with my bare hands! Painful but left my hands feeling baby soft. :) This year, however, I discovered that I could put the corn flakes into a gallon-size zipper bag and crush them with a rolling pin instead--way, WAY, easier! And a lot less painful. Except my hands don't come out as baby soft. hehe :)
Oven-Fried Chicken
3 cups cornflakes or 1/2 cup fine dry breadcrumbs
1 tsp dried basil
1/2 tsp marjoram
4 boneless, skinless chicken breasts
1/2 cup margarine or butter
Preheat oven to 375 F. If using cornflakes, crush finely enough to make 1 cup crumbs (to crush, place in zip-loc bag and seal; lay bag flat on countertop and roll over bag with a rolling pin). For coating mixture, in a medium-sized bowl, mix cornflake or breadcrumbs with herbs; set aside. Rinse chicken; pat dry. If desired, sprinkle with salt and pepper. Brush chicken with melted butter; roll chicken pieces in coating mixture. In a baking pan, arrange chicken pieces, skin side up, so pieces don't touch. Drizzle remaining butter on top. Bake for 45-55 minutes or until tender and no longer pink. Do not turn chicken. If freezing: Allow chicken to cool slightly after baking. Place in food saver, seal and freeze, or flash freeze for 15-20 minutes then place in gallon-size freezer bag, remve air, seal and freeze. Allow to thaw in refrigerator at least 24 hours. Heat in microwave and serve.
When I took the chicken out of the microwave, I swear they smelled exactly like KFC original chicken. I'm serious! They smelled SOOOOO good!! And tasted really good, too. :)

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