Tag Archives: Chicken

Buttery Bread Crumb Chicken

10 Tuesday Sep 2013

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It’s been too long! Sorry for such a big gap in my posts, but I managed to break my collarbone to the point it required surgery. I’m back, though, and serving up a recipe that you can make with one hand tied behind your back–or even in a sling! The ingredients are simple, but I like for them to be even simpler…chicken that is vegetarian fed with no antibiotics and butter from cows raised in the same manner.

What you’ll need:
1 lb thin chicken fillets (also called breast tenders)
4 T butter (you can also use half butter and half buttermilk)
1/2 cup Italian flavored bread crumbs

Prep time: 5 minutes
Cook time: 20 minutes

To Prepare
-Heat your oven to 400°F.
-Melt your butter. If you are using buttermilk, heat it with the butter.
-Lightly grease your baking pan.
-Pour your bread crumbs into a storage bag. You can use a bowl, but the bags are not as messy.
-Dredge each chicken fillet through the butter. Then toss into the bread crumb bag and shake to coat. Lay flat on your pan. Drizzle any left over butter over the chicken.
-Bake for 20 minutes. The bread crumbs will be golden brown.

Serve over rice (I like fried rice) or noodles. It also pairs well with simple white wines like Orvieto or Pinot Grigio.

Slow Cooker Applewood Chicken

28 Tuesday May 2013

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Well, for once it turns out that I have more time than usual to cook! So what do I do? I create a new recipe that has almost no prep time and relies on the slow cooker. I’m clearly not understanding the concept of extra time, but the thought of melt in your mouth chicken sounds great on a beautiful Memorial Day.

What you’ll need:
2 cubes Chicken Bouillon
2 cups water
Olive Oil
Applewood Rub (I used Pampered Chef’s “Smoky Applewood Rub”)
4 boneless, skinless chicken breasts (brined and/or pounded flat to retain moisture)

Prep time: 5 minutes
Cook time: 2.5-3 hours on high, 5-6 hours on low

To Prepare
-Boil two cups of water. Add 2 bouillon cubes and stir until dissolved.
-While the water is heating, brush olive oil over the chicken breasts and rub the applewood seasoning on the top sides.
-Pour half the chicken broth into the slow cooker and add a chicken breast, seasoned side down. Add the rub on the uncovered side, and repeat with the remaining three breasts.
-Pour the remaining broth over the chicken and cook on high for 2.5-3 hours, depending on the slow cooker. You can check the chicken at 2.5 hours to make sure they are cooked, but not dry. Remember, the USDA recommends cooking poultry to an internal temperature of 165 °F (73.9 °C).

This recipe pairs well with most vegetables and creamy potatoes. You can also reserve some of the broth for au jus.

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