Un-Fried Chicken Fingers

How many of us love fried chicken?  Me!  Raising hand in the air.  How many of us know that eating that chicken fried is not so good?  Me!  Raising hand in the air again not wanting to admit that.

Every time I post something on our blog, I send an email to my friend at work, Heidi.  She doesn’t do the Social Networking, so I like to share these with her.  I had given her the BBQ Chicken Finger recipe.  The next day when I asked her if she saw the post and she said she did.  She also said that she makes chicken in the oven that tastes just like it’s been fried!  (the BBQ Chicken fingers are fried in a pan w/oil before baking in the oven).  Well heck, I’m all for that.

I’ve soaked chicken in egg, milk, flour, bread crumbs, and even Cheez it  Crackers!  Some of you may have heard or even done this before, but I haven’t heard of using Frosted Flakes.  I was all game for it.  The sweetness that Heidi explained with the chicken, must be tried.

Here’s what you need:

4 boneless, skinless chicken breasts (I used Lemon Pepper flavored)

Zip lock bag full of crushed Frosted Flakes

2 egg whites, mixed well

Olive Oil Cooking Spray

What to do:

Heat the oven to 400 degrees

Put the Frosted Flakes in a zip lock bag and crush!

Cut the chicken breast into strips

Dip each piece of chicken in the egg white.  Put the cereal on a plate and coat both sides of the chicken and place on a baking sheet that’s been sprayed with cooking spray.  Once each piece has been put on the baking sheet, spray with the Olive Oil Cooking spray.

Put in the oven and bake for 20-30 minutes or until chicken is cooked through.

If you’ve tried this before, then you can understand what the sweet flavor of the cereal does on the chicken.  Instead of putting into words, just put it in the oven.

No frying in a pan full of oil.  The cereal is much better than the oil!!

Thanks for sharing this with me Heidi so I can share with others.  We’ll make this often.

Have a great week.

Patricia – Two Girls Cooking Blog

Panko Crusted Salmon

Panko Crusted Salmon

I took out salmon for lunch today.  I was going to make it the same way that I had the last time, but thought there has to be a different way to make this.

Last night for dinner I had made the Panko Pork Chops, so I thought, huh….I bet I could put Panko bread crumbs on this as well!  I did find a recipe on Simply Recipes, I just modified it a bit!

Here’s what you need:

1 thawed salmon

2tbs Dijon Mustard

1tbs dried parsley (I did not have any fresh on hand)

Cooking Olive Oil Spray

1/2 cup Panko Bread crumbs (I usually have the Italian flavored on hand but they didn’t have any at the store, so I used plain)

Heat the oven to 400 degrees.

I put some Dijon Mustard, put it on a plate and mixed in some parsley.  I lined a baking sheet with foil (sprayed with cooking spray) and put the salmon skin side down.   I added some salt and pepper to the salmon.  I covered the salmon with the parsley/mustard mixture and then poured the Panko Bread crumbs to cover the entire salmon.  I sprinkled a bit more parsley on top and sprayed it with more of the olive oil cooking spray.

I set the timer for 10 minutes and checked on it.  It didn’t feel quite done yet so I bake for another minute or so.  It should be firm to the touch.

I had left over asparagus from dinner last night that didn’t get cooked (since Brooklyn and I are the only ones that eat it!) so I put this in a pan with water and steamed it for just a few minutes.

Simply Recipes stated this: Panko is a Japanese type of bread crumb that is especially light and crunchy, popular these days with chefs because it doesn’t get soggy. What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. The salmon is perfectly moist, flakey, and seasoned.

I have to really agree.  The salmon was very moist compared to pan frying it like last time!

 

Good and healthy lunch.  This is something that I do have to make for myself as not everyone has the same pallet in our house!  Nothing I haven’t already said before.

Have a great rest of the work day!

Patricia – Two Girls Cooking Blog