Cheesy Chicken

Attention!  A reward is offered to anyone who can convince my son that there’s more to food than pasta! 

While we are waiting for that miracle to happen, my family is being stuffed with carbs almost every other day.  Jem likes them hot, plane, with lots of butter.  We try to add some color to our plates.

Here is an excellent make-ahead recipe – crunchy and cheesy outside and juicy inside, very well complimented by a serving of gemelli. Calorie heaven!

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CHEESY CHICKEN

INGREDIENTS:

  • 1 cup bread crumbs*
  • 1/2 cup cheddar cheese, grated
  • 1/2 fresh Parmesan cheese, grated
  • 1/4 tsp pepper
  • 6  boneless chicken breasts
  • 1/2 cup butter, melted

DIRECTIONS:

Mix together bread crumbs, cheeses, and pepper.  Dip chicken pieces in melted butter, then in cheese mixture.  At this point I like to freeze extras for future use (wrap each bundle in plastic, and place in freezer bags).

SERVING DAY INSTRUCTIONS:

Thaw completely.

Preheat the oven to 350⁰ F (175⁰ C).

Place chicken in large, shallow baking dish

Bake uncovered for 1 hr, until chicken is crispy.

Yields 6 servings.

Serve over your favorite pasta with your favorite tomato sauce!

* Unless you can find real bread crumbs without additives, or you are making your own, try Japanese bread crumbs “Panco”, the ingredients are much less scary looking than generic grocery store horrors, and they do provide an extra crunch

Mandarin Ginger Chicken

The baby displayed a fondness for mandarins! Wonderful!

Naturally, the husband brings home all the mandarins he could get from the farmers market. Wonderful!…

We ate some of them… Juggled with others…  I added a few to the tonight’s dinner, and the citrusy twist made it just perfect.

Here is a yummy 30-minute dinner idea

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MANDARIN GINGER CHICKEN

INGREDIENTS:

  • 3/4 lb chicken breasts or thighs
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 1 tbs grated ginger
  • 3 cloves of garlic, minced
  • 2 mandarins, peeled,separated into segments, and cut in half
  • 1.5 cup of assorted vegetables (I had sweet corn, green beans, onions, and sweet peas)

DIRECTIONS:

Combine the first 5 ingredients in a zip-lock bag and let marinate in the fridge for about 15 minutes.

Chop vegetables, if needed.  Peel the mandarins, separate them into segments and cut each segment in half (I also peeled some skin off).

Heat a little bit of olive oil in a frying pan. Sauté vegetables for about 3 minutes, set aside.

Sauté the chicken on medium-high heat until browned. Turn the chicken over.

Pour the sauce used to marinate chicken in the pan, bring it to a boil.  Add the vegetables and mandarins.  Cover the pan and steam cook for about 2 minutes.

Slice the chicken and serve with the vegetables over brown rice, sprinkle with some red pepper flakes if you like it spicy.

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