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Roasting chicken

barb_roselover_in

9 years ago

I'm raiding the freezer since I haven't been out. I found some chicken tenderloins in there. Can I partially cook these and then put them in the oven with roasted veggies? What could I coat them with (remember can't go to the store to purchase anything) that would enable them to brown in the oven.? Trying to get away from the frying .

My Ezekiel bread is getting a little hard. Hate to throw that away . It is $6.00 here in the freezer department. Decided I like Uzy's (sp?) better. Gettine the inventory down.Barb

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Comments (3)

lpinkmountain
9 years ago
A trick I learned from my brother who lives in Germany is to run hard bread very briefly under the tap and then shake and dry off the excess water. You want the equivalent of misting it, not wetting it. Or blot it with a moist paper towel, something like that. Then heat in the oven. Freshens it right up.

As for the coating, my friends use Good Seasons dressing mix combined with Parmesan cheese. No dipping, just rinse if you like and dip in the mixture, for baking. If you don't have the dressing mix, just use some Italian dressing. If you don't have Italian dressing, make some with vinegar, olive oil, garlic, italian seasoning. Then marinate the chicken for a half hour or more, then dip in parmesan before baking.

Here's the recipe with the Good Seasons packet.

Ingredients

1/2 cup Grated Parmesan Cheese
1 envelope Good Seasons Italian Salad Dressing & Recipe Mix
1/2 teaspoon garlic powder
3 boneless skinless chicken breasts, halved (about 2 pounds)

Directions
Preheat oven to 400 degrees Farenheit. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20-25 minutes or until chicken is cooked through. (170 degrees Farenheit)
barb_roselover_in
Original Author
9 years ago
lpink- bless you for your imput. It is in the little convection oven. When I first got it out of the freezer, I thought it was just a chicken. On closer scrutiny, I found it was chicken tenderloins. What I did was dipped some in french dressing, a couple of others in pesto, and a couple others in just plain Panko bread crum bs. Sprayed with olive oil cooking spray and the veggies are turnips,zucchini, grape tomatoes and onions. My real concern is that it will be too dry. Put it in at 375. I am watching it closely. As I said, I am using the convection, thinking maybe it wouldn't dry completely out. Who knows. I may be very disappointed. Going to try with the bread. I think I will try the damp paper towel Brothers are good for a lot of things, aren't they, but I never had one. Got BILs though and they call me Sis. Barb
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I think we should all try Jasdip's breasts LOL!!! That is funny. But it does indeed sound delish. I do some thing similar generally I use Panko crumbs. You can always use one of those thin digital meat thermometers to check for doneness. My old one left a huge hole in the meat so I got a very thin one with a digital read out and it is much easier. I am pretty sure I got it at Bed Bath and Beyond on their wall of everything you may ever need for the kitchen. I love visiting that wall!
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JoanEileen, do not wash the chicken because as has been pointed out, you are merely spreading bacteria. I also suspect that adding all that water is what causes "all the blood [to pour] out", because that never happens for me. I'd also suggest you not open the oven door for at least an hour and a quarter so as not to see anything that might distress you (not that there will be anything, but really the chicken doesn't need to be peeked at during the cooking phase and all you're doing is lowering the oven temperature opening the door unnecessarily.) Anthony Bourdain did a series once on the dishes he considered every cook should know how to do, and got guest chefs who were known for that particular dish to demonstrate. Roast chicken was one, and iirc it was demonstrated by Thomas What'sHisFace from the French Laundry.
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Nice looking dinner! But bless the combi-steam oven! I get perfectly crisp skin, more evenly cooked because I butterfly before cooking, without any of the fuss and bother. You can do the same technique in a regular oven if you want to experiment. Roasting a chicken for me is a night off from cooking. :) Cut out the spine and reserve in the freezer with the giblets for stock or whatnot. Spread the chicken open knees in the middle, wingtips tucked under. Brush on any sauce or dressing that has some oil and sugar. Lots of sugar, like most barbecue sauce will lead to char color (still good flavor, not burnt char tasting). Sprinkle with any extra herbs and spices you like. Put in a shallow stainless roasting pan (others are fine but may affect timing) on a bed of sliced onion, baby carrots or 2-3" carrot parts, and whatever other veg you feel like (some edges may get brown charred but tasty, not burnt-ish). Put in a half steamy oven at 360° F for an hour and a half (3.75-4.25 lb. bird). If you don't have a CSO, put a wide pan of water on a lower shelf.
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colleenoz
9 years ago
I would think tenderloins would cook much faster than the vegetables and so end up dry. Let us know how it went, we'll all learn something.

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