This is the yummiest oven fried chicken ever! Recipe taken from a Walgreens free copy of Diabetes & You.
Heart Healthy Chicken
1 cup buttermilk
2 tablespoons Dijon mustard
2 tsp. minced garlic
2 tsps. Louisiana hot sauce
3-4 pounds chicken
(I used skinless, boneless fresh chicken breast from Sprouts cut into pieces)
1 cup whole-wheat flour
3 tsps. paprika
2 tsps. dried thyme
2 tsps. baking powder
1/4 tsp. salt
1 tsp. cayenne pepper
freshly ground pepper
olive oil cooking spray
4 tablespoons sesame seeds optional
1. Whisk buttermilk, mustard, garlic and hot sauce in a baking pan. Place chicken pieces in baking pan and turn over to completely coat with sauce. Cover with plastice wrap. Marinate in refrigerate at least one hour.
(I marinated for 8 hours)
2. Preheat oven to 425. Line a baking sheet with foil. Set a wire rack on baking sheet and spray with pam.
3. Whisk flour, paprika, thyme, baking powder, salt and peppers and put in a large sealable plastic bag.
Place chicken in bag and shake to coat. Place on prepared rack. Spray chicken pieces with cooking spray.
4. Bake about 40 minutes. Yummy! A crowd pleaser and very easy to fix!
Festive Baked Chicken
4 boneless, skinless chicken breasts 1 Tbsp. parsley flakes
1 cup sour cream pepper and salt to taste
10 flatbread crackers garlic powder to taste
1/2 cup parmesan cheese cayenne pepper to taste
Crush crackers in large zip-lock bag with a rolling pin to make crumbs. (can use any kind of crackers) Mix with parmesan cheese and seasonings. Can add onion flakes if desired. Keep all in the zip-lock bag. Cut chicken into large pieces. I cut 4 pieces per chicken breast. (they were the large fresh kind, not the frozen kind.) Dip chicken pieces in sour cream, then in cracker mixture to coat chicken. Place in baking dish sprayed with Pam. Bake at 400 for 45 minutes or until preferred. Mix 1 can cream of chicken soup with 1 can of canned milk and add 1/2 cup cheese and heat to make sauce to pour over when serving chicken. (Sauce is not necessary, but it is extra festive)
I served the chicken with potato rolls and honey butter.
Also fresh collard greens with young beets cut tiny from my garden with lemons to squeeze on.
Very easy dinner but seems festive and complicated. Easily served 6 hungry adults.
4 fresh chicken breasts
1 cup apricot jam
5 Tbs. lemon juice
1/2 tsp. nutmeg – salt – pepper
Place chicken breasts in baking dish. Sprinkle salt and pepper or Dash on chicken.
Mix jam, lemon juice, nutmeg.
Spread jam sauce over chicken. Cover with foil.
Bake at 375 for 40 minutes. Remove foil and bake 10 minutes more.