Crunchy Coated Chicken Breasts
Dec 3, 2007 10:57:40 GMT -8
Post by tami on Dec 3, 2007 10:57:40 GMT -8
This recipe is incredible! I used the food processor to crush the saltines and I added the cheese to it to. Easy to put together but a little messy getting the crumbs on the chicken. Good enough for company. I served it with the spaghetti squash with sage that I posted on the recipe board. I will make this again.
Williams-Sonoma Crunchy Coated Chicken Breasts
Serving Size : 6 Preparation Time :0:40
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/8 cup freshly grated Parmesan cheese
26 saltine crackers -- can also use Ritz crackers
3/4 teaspoon dried thyme
Salt and pepper (kosher salt if possible) -- scant (but omit salt if using Ritz crackers)
3 tablespoons olive oil
3 tablespoons Dijon mustard, such as Grey Poupon Country
Dijon -- approximate measurement
6 boneless, skinless chicken breast halves,
about 6 ounces each
(Do steps in this order; it's easier.) Grate the Parmesan cheese; measure
it into a shallow bowl. Preheat oven to 425 degrees. Line a jelly-roll pan
with aluminum foil for easy cleanup.
Place crackers into a large zip-top plastic bag; crush into fine crumbs
(don't tear the bag). Empty the crumbs into the Parmesan bowl. Add the
thyme and a good pinch each of salt and pepper (and I do mean a pinch,
especially with the salt--the crackers, either saltines or Ritz, can be
pretty salty already, so don't even add salt if using Ritz). Stir until
well mixed.
Drizzle olive oil over the crumbs and toss until crumbs are evenly
moistened. Spoon the Dijon into a little bowl; keep the spoon handy. (I
like to use a long-handled teaspoon.)
Cut fat from chicken; set aside. Pat dry. Lay pieces, nice side up, on
foil-covered pan. Don't let them touch, if possible. Use the back of the
Dijon spoon to spread the mustard over the chicken breasts.
Press the crumb mixture over the Dijon, being careful to cover the thin
ends of the chicken to protect them from drying out.
Bake until the chicken is no longer pink in the middle of the fat ends
when cut into with sharp knife, about 25 minutes. Serve immediately, as
chicken will be wonderfully moist at this point.
Description:
"Excellent! Good enough for company, and easy
enough to make a huge batch."
Source:
"Williams-Sonoma The Kid's Cookbook, page 81"
Yield:
"6 breasts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 275 Calories; 12g Fat (38.9%
calories from fat); 31g Protein; 10g Carbohydrate; 1g Dietary Fiber; 72mg
Cholesterol; 433mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2
Fat; 0 Other Carbohydrates.
Williams-Sonoma Crunchy Coated Chicken Breasts
Serving Size : 6 Preparation Time :0:40
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/8 cup freshly grated Parmesan cheese
26 saltine crackers -- can also use Ritz crackers
3/4 teaspoon dried thyme
Salt and pepper (kosher salt if possible) -- scant (but omit salt if using Ritz crackers)
3 tablespoons olive oil
3 tablespoons Dijon mustard, such as Grey Poupon Country
Dijon -- approximate measurement
6 boneless, skinless chicken breast halves,
about 6 ounces each
(Do steps in this order; it's easier.) Grate the Parmesan cheese; measure
it into a shallow bowl. Preheat oven to 425 degrees. Line a jelly-roll pan
with aluminum foil for easy cleanup.
Place crackers into a large zip-top plastic bag; crush into fine crumbs
(don't tear the bag). Empty the crumbs into the Parmesan bowl. Add the
thyme and a good pinch each of salt and pepper (and I do mean a pinch,
especially with the salt--the crackers, either saltines or Ritz, can be
pretty salty already, so don't even add salt if using Ritz). Stir until
well mixed.
Drizzle olive oil over the crumbs and toss until crumbs are evenly
moistened. Spoon the Dijon into a little bowl; keep the spoon handy. (I
like to use a long-handled teaspoon.)
Cut fat from chicken; set aside. Pat dry. Lay pieces, nice side up, on
foil-covered pan. Don't let them touch, if possible. Use the back of the
Dijon spoon to spread the mustard over the chicken breasts.
Press the crumb mixture over the Dijon, being careful to cover the thin
ends of the chicken to protect them from drying out.
Bake until the chicken is no longer pink in the middle of the fat ends
when cut into with sharp knife, about 25 minutes. Serve immediately, as
chicken will be wonderfully moist at this point.
Description:
"Excellent! Good enough for company, and easy
enough to make a huge batch."
Source:
"Williams-Sonoma The Kid's Cookbook, page 81"
Yield:
"6 breasts"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 275 Calories; 12g Fat (38.9%
calories from fat); 31g Protein; 10g Carbohydrate; 1g Dietary Fiber; 72mg
Cholesterol; 433mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2
Fat; 0 Other Carbohydrates.