KValley
10-31-2001, 10:15 PM
What a perfect time to try this recipe. I came home from a conference this afternoon, exhausted, next to nothing in the house to eat, not in the mood to cook, yet weary of four days of eating out and hotel luncheons. This recipe was just peeking out of my binder and DH had, on a whim, put some chicken breasts in the fridge to thaw out last night.
Simple, comforting, tasty, crisp but not at all greasy. I did as you suggested and sprayed the chicken with cooking spray. The cinnamon (Penzey's, of course :)) really came out. DH loved it. Just a couple of alterations: we only had 2 1/2 breasts, so I halved the recipe, except for the spices, which I used the full amount (oh and it's difficult to halve one egg, so I used the full egg here ;)). Just for grins I used rye flour and fat-free half and half.
I cut up some yams, tossed in frozen cranberries, stirred in curry powder and topped the dish with a bit of butter and brown sugar and and baked this to go along with the chicken and <<<<gasp>>>> frozen peas! That's all I could scrounge up, after discovering the spinach had gone bad, the red pepper had become an alien life form, and the celery had turned to rubber. Obviously DH only eats his veggies when I am around!
Tonight we ate, tomorrow I shop :D
Thanks for the lifesaver, Jewel- it was so yummy!
Oven-Fried Cinnamon Chicken
2-3 lbs chicken, cut up (or 4 B/S breasts)
1/2 cup flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
1 egg
2 TBS milk
1/2 cup breadcrumbs
2 TBS vegetable oil
Heat oven to 375 degrees. Combine flour, salt, cinnamon, turmeric and black pepper, set aside. Beat egg and milk. Coat chicken pieces with flour mixture, then add breadcrumbs to remaining flour mixture. Dip chicken pieces into eggs, then coat with crumbs. Arrange in roasting pan. Sprinkle with oil, then bake until crisp and brown, about 40 minutes.
******
Note: I have omitted the oil and sprayed the chicken with cooking spray and still had wonderful results! I also sometimes substitute 'Panko' for the breadcrumbs, which makes the chicken crispier. Panko is a Japanese breading that is available in most supermarkets in the Asian section, or in Asian markets It comes in pretty big chunks, and I just crush it with a rolling pin to make it more crumby! Hope you like this one!
Simple, comforting, tasty, crisp but not at all greasy. I did as you suggested and sprayed the chicken with cooking spray. The cinnamon (Penzey's, of course :)) really came out. DH loved it. Just a couple of alterations: we only had 2 1/2 breasts, so I halved the recipe, except for the spices, which I used the full amount (oh and it's difficult to halve one egg, so I used the full egg here ;)). Just for grins I used rye flour and fat-free half and half.
I cut up some yams, tossed in frozen cranberries, stirred in curry powder and topped the dish with a bit of butter and brown sugar and and baked this to go along with the chicken and <<<<gasp>>>> frozen peas! That's all I could scrounge up, after discovering the spinach had gone bad, the red pepper had become an alien life form, and the celery had turned to rubber. Obviously DH only eats his veggies when I am around!
Tonight we ate, tomorrow I shop :D
Thanks for the lifesaver, Jewel- it was so yummy!
Oven-Fried Cinnamon Chicken
2-3 lbs chicken, cut up (or 4 B/S breasts)
1/2 cup flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp turmeric
1/2 tsp black pepper
1 egg
2 TBS milk
1/2 cup breadcrumbs
2 TBS vegetable oil
Heat oven to 375 degrees. Combine flour, salt, cinnamon, turmeric and black pepper, set aside. Beat egg and milk. Coat chicken pieces with flour mixture, then add breadcrumbs to remaining flour mixture. Dip chicken pieces into eggs, then coat with crumbs. Arrange in roasting pan. Sprinkle with oil, then bake until crisp and brown, about 40 minutes.
******
Note: I have omitted the oil and sprayed the chicken with cooking spray and still had wonderful results! I also sometimes substitute 'Panko' for the breadcrumbs, which makes the chicken crispier. Panko is a Japanese breading that is available in most supermarkets in the Asian section, or in Asian markets It comes in pretty big chunks, and I just crush it with a rolling pin to make it more crumby! Hope you like this one!