Thursday, January 16, 2014

Several posts ago we mentioned how we’re battling the bulge. The other night, we tried a variation of the classic Joy of Cooking recipe (that “chefs” like Trisha Yearwood are trying to co-op) Cornflake Chicken. It’s an alternative to fried chicken, baked chicken with a crunch. We didn’t have any Cornflakes in the house, so we used two Doctor Kracker Seeded Spelt Cracker Bread and a cup and a half of Special K. We crushed the Spelt and cereal as best as we good. We put aside three flash-frozen chicken thighs, which we sprinkled with sea salt. We took two eggs and 1/4 cup of milk (we used non-fat), and beat them together, dredged the chicken through the liquid and then covered each piece with the crushed cracker/cereal mix (to which we added three dashes of Lawry’s season salt and pepper to taste). We then placed in a buttered oven-safe casserole dish and baked for 1 hr. and 20 mins at 350-degrees. It was very yummy, didn’t need any gravy or sauce and satisfied the normal craving for a starch (carb!). We served it with fresh green beans we made with almonds, as well a sliced avocado and handfuls of grape tomatoes. Healthy and tasty!