I'll share my recipe, if you'll share yours, March 11, 2011

13 years ago

Famous Butter Chicken

Allrecipes.com

"Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. These chicken breast are really tender and moist. Excellent flavor! I never have leftovers."

Original Recipe Yield 4 servings

Ingredients

2 eggs, beaten

1 cup crushed buttery round cracker crumbs

1/2 teaspoon garlic salt

ground black pepper to taste

4 skinless, boneless chicken breast halves

1/2 cup butter, cut into pieces

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, then dredge in the crumb mixture to coat.

3. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.

4. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

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Comments (4)

Jasdip
13 years ago
Buttermilk Country Fried Chicken with Cucumber Salad

Many buttermilk fried chicken recipes call for marinating the chicken overnight, but not this one. Here, a dip in the buttermilk and a dredge in flour is all you need to get the golden, crunchy coating everyone loves. The bright cucumber salad balances out the meal.

1/4 cup halved and very thinly sliced red onion
1 very small clove garlic
Kosher salt
1 Tbs. canola or vegetable oil, plus 1 to 1-1/4 cups for frying
3/4 cup plus 2 Tbs. buttermilk
1-1/2 tsp. fresh lemon juice
1 Tbs. chopped fresh dill
Freshly ground black pepper
1/2 English cucumber, halved lengthwise, seeded, and thinly sliced crosswise (about 1 heaping cup sliced)
3/4 cup all-purpose flour
2 boneless, skinless chicken breast halves (about 3/4 lb. total), pounded to an even thickness (about 1/2 inch thick)

Put the onion in a small bowl, cover it with very hot water, and let it sit for 15 minutes.

Roughly chop the garlic, sprinkle it with a generous pinch of salt, and mash it into a paste with the side of a chef's knife. In a medium bowl, whisk the mashed garlic, 1 Tbs. oil, 2 Tbs. buttermilk, the lemon juice, dill, 1/4 tsp. salt, and a few grinds of pepper.

Toss the cucumber in the bowl with the dressing. Drain the onion, toss it with the cucumber salad, and let sit to allow the flavors to meld.

Put the flour in a shallow bowl and, in another shallow bowl, mix the remaining 3/4 cup buttermilk with 1 tsp. salt. Season the chicken with 3/4 tsp. salt and 1/4 tsp. pepper. Dip the chicken in the buttermilk and then dredge it in the flour. (You can let the chicken sit in the flour while the oil heats; gently shake off excess flour before cooking.)

Choose a skillet (preferably cast iron) that's large enough to fit the chicken. Pour in oil to a depth of 1/4 inch (about 1 cup for a 10-inch skillet or 1-1/4 cups for an 11-inch skillet). Heat over medium-high heat.

When the oil is shimmering and the chicken sizzles briskly when a corner is dipped in the oil, cook the chicken until golden brown on both sides, 2 to 3 minutes per side. Transfer the chicken to paper towels and pat lightly to absorb excess oil. Sprinkle the chicken with a pinch of salt and serve it with the cucumber salad.
glenda_al
13 years ago
Very very simple chicken cordon bleu

1 tablespoon olive oil
4 boned, skinned chicken breast halves (8 oz. each)
1 teaspoon kosher salt
2 teaspoons Dijon mustard
4 ounces thinly sliced smoked ham
4 ounces gruyÃ¯Â¿Â½re cheese, thinly sliced
Preparation
1. Preheat oven to 350Ã¯Â¿Â½. Heat oil in a large, ovenproof, nonstick frying pan. Sprinkle each chicken breast with 1/4 tsp. salt and lay in hot oil. Cook until browned on one side, about 5 minutes. Turn chicken over and transfer pan to oven.

2. Cook chicken until no longer pink in the center, about 10 minutes. Spread each breast with 1/2 tsp. mustard. Top each with ham, then cheese, dividing evenly. Return to oven until cheese melts. Serve with a green salad.
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I made this last nite, and hubby said to put it in the "Keep" binder! Lemon Chicken Spaghettini 1/2 lb pkg capellini or spaghettini 1 lemon 1 tbsp Dijon mustard 1/4 tsp sugar 1/4 tsp salt 2 skinless boneless chicken breasts 3 tbsp butter 3 garlic cloves minced 8 oz snow peas or green beans (I used asparagus), cut in half 1 cup coarsely chopped fresh basil Cook pasta adding snow peas the last 1 minute or green beans or asparagus the last 3 minutes of cooking. Finely rate 2 tsp lemon zest into a small bowl. Squeeze about 2 tbsp juice, whisk in Dijon, sugar and salt. Slice chicken in thin strips. Sprinkle with salt and pepper. Melt 2 tbsp butter in large, non-stick pan over medium-high heat. Add garlic, and stir constantly 1 minute. Add chicken and stir-fry until golden, 3-4 minutes. Drain pasta and vegetables; return to pot. Drizzle with lemon mixture. Stir in chicken, chopped basil and 1 tbsp butter. Add more salt and pepper if needed.
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Since you posted a Kale recipe, I will too! I posted this once before but it's worth a double post. This is really yummy! This soup is so easy to make and Delicious! Kale,Lentil & Sausage Soup Ingredients 2 tbsp olive oil 2 Hot Italian sausages 1 large onion, finely chopped 1 leek (white part only), sliced 3 carrots, diced 2 garlic cloves, minced 156 ml can tomato paste 1 tsp ground coriander 1 tsp salt 8 cups chopped kale leaves, about 1 small bunch 540 ml can lentils, rinsed and drained grated parmesan (optional) Heat a large saucepan over medium. Add oil, then sausages. Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages. Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with parmesan. Serve immediately.
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Garlicky Shrimp with Asparagus and Lemon (Fine Cooking) 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry 3/4 tsp. kosher salt; more as needed Freshly ground black pepper 1 lemon 6 Tbs. extra-virgin olive oil 4 medium cloves garlic, thinly sliced 3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups) 1/8 to 1/4 tsp. crushed red pepper flakes 2/3 cup low-salt chicken broth 1/2 tsp. cornstarch Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it's shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked. Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes. In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.
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gtaskey_hotmail_com
13 years ago
Take about 3/4 stick of butter, melt in a skillet, take 2-3 lbs of peeled de veined shrimp, take 1-2 tbl spoons of minced garlic, and put about twice as much cavender's all purpose Greek seasoning, as you think you should add to it, it's just a 5 star recipe you have to cook a time are 2 to get rite, after cooked serve, and watch disappear real fast.
kfca37
13 years ago
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We purchased some pineapple-coconut ice cream and a small container of honey, so two-thirds was assemblege.

The banana part went like this.

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1 med.egg

Fry bananas in pot with about an inch or two of wesson-type oil until golden brown on all sides. Drain on paper towel, transfer to warm plate, drizzle some honey over the bananas & arrange a couple of scoops of the ice cream around the fried bananas.

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I'll share my recipe, if you'll share yours, March 11, 2011

Comments (4)

Jasdip

glenda_al

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gtaskey_hotmail_com

kfca37

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