I do miss doing this on Saturday. Since I’ve gotten back into the swing of cooking for my family again, I’m finding a number of recipes I’ve been wanting to share.
As you know, I grew up with deeply southern women, who shared the same motto, “The lard is good.”
Whether it be in the kitchen, or in the church pew.
Anyhoo. Needless to say, I was raised on a steady diet of fried everything, with a heavy helping of butter and a side of gravy. Oh, and a glass of tea so sweet your spoon would stand at attention.
I’m considerably more health conscious now. And I’m always on the hunt for recipes that taste like comfort food, but without all the artery hardening capabilities. This week, I put together a little something by combining a few recipes. The result was fantastic.
Oven Fried Chicken
- Skinless, boneless chicken breasts, cut lengthwise to make them thin (I used 3)
- 1 Cup of plain Yogurt in a bowl (can also substitute Sour Cream)
- Salt, Pepper, Garlic Powder to taste
- 2 Cups Corn Flakes, mashed, and placed into a bowl
I want to say something about using corn flakes. I have gone the organic route when cooking with corn, because of how it has been seriously modified. It’s just a personal thing with me. I find organic corn flakes in Wal Mart, and they may only be about a $1 more than a regular brand.
Also, you could run them through a processor, but I just throw them into a plastic ziploc and pound the heck out of them with the business end of my kitchen mallet.
Goodbye pent up aggression.
After I slice the chicken in half to make it thin, I go ahead and season it with salt, pepper, and garlic powder. I also added one of my favorite Weber seasonings, but you could add whatever you want at this point.
There’s no measuring here. Just don’t overdo it.
Then I dip the chicken into the yogurt, and then dredge it through the corn flakes. Place the coated chicken into a pre-greased (a shot of Pam would do it) 9 x 13 glass baking dish.
After you’ve finished with all the chicken pieces, place the glass dish into a pre-heated 425 degree oven for 25 to 30 minutes.
This week I served this with a side of whole grain rice and green beans.
My nanny, who loved the lard very very much, would have been proud of me.
Have a fantastic weekend, my friends!