Wednesday, 17 April 2013
This is something which my kids always enjoyed. It was one of my cheap and cheerful mains and a great way to serve chicken and so much better for them than the packaged chicken baking mixes. (without saying any names, but you know what I mean I am sure!)
These are moist and flavorful with a nice crisp coating filled with flavor. It gets it's crispness from the crushed cereal and the bread crumbs . . . and the flavor comes from the herbs and spiced which are mixed in the initial flour coating . . . and of course the cheese gives a touch of tang and another depth of flavour.
Do be careful not to over cook them. You only want the coating to get golden brown . . . and you want the chicken to stay nice and moist. Over cooked chicken breasts are dry and not so nice to eat.
I like to serve this with mashed potatoes, or scalloped potatoes along with a steamed vegetable on the side. Carrots or green beans are just perfect with this. It's a mighty tasty way of making a few chicken breasts go further! Your family is guaranteed to love them! (My kids liked to have some ranch dressing to dip it in as well, but I love Sweet Chili Sauce myself or runny honey.) Nom! Nom!
*Cheddar Baked Chicken*
Serves 4 to 6
Moist chicken with a tasty crispy cheese coating!
60g butter, melted (1/4 cup)
50g of plain flour (1/2 cup)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp dried thyme, rubbed to a powder
25g of crisp rice cereal (1 cup), crushed lightly
120g of grated strong cheddar cheese (1 cup)
120g of dry bread crumbs ( 1 cup)
1 large free range egg
1 TBS milk
2 to 3 large boneless skinless chicken breasts
Preheat the oven to 180*C/350*F gas mark 4. Pour half of the melted butter into a shallow glass baking dish.
Combine the flour, salt, pepper and garlic powder in a shallow bowl. Combine the egg and milk in another shallow bowl. Combine the cereal, bread crumbs and cheese in a third bowl. Cut your chicken breasts in half diagonally so that you have approximately 6 wedges. Dip them first into the flour mixture, patting the flour on. Then into the egg mixture, Allowing any excess to drip off. Finally roll them into the crumb mixture, patting and pressing the crumbs so that they adhere well. Place them into the baking dish Drizzle with the remaining butter.
Bake for about 20 to 25 minutes until the chicken is golden brown and just cooked through. Serve hot.