Monday, March 25, 2013

Baked chicky-chick

Dinner tonight was a perfect combination: simple, get-in-my-tummy-yummy, and clean. You're dying to know what it was, right??? First check out this beautiful little birdie that we spied yesterday at Gran and Grandpa's. Yes, it snowed again. Yes, it's almost April. But we're kind of trying to teach the children that throwing ourselves on the floor, kicking and screaming, is not how to handle disappointment. So we didn't do that. Mother Nature - aren't we being good role models? Care to reward us with SPRING????

Back to the food... Dinner consisted of chicken, stovetop potatoes (organic red new potatoes chopped and sauteed in olive oil with salt/pepper until browned), and a lovely salad. I'm so delighted to see the girls eating salad - but when all four of our plates look exactly the same, as they do day in and day out - here we are again with the role model concept...Parents are powerful people. The chicken - this was possibly my favorite baked chicken tender/finger recipe. It couldn't have been easier and the coating had a nice crispness to it all the way around. 

Oven-baked Crusty Chicken
courtesy of Table for Two
  • 3 antibiotic/hormone free chicken breasts
    • Each breast sliced into 3-4 pieces that resemble pre-cut tenders
  • 1 C whole wheat bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 local, organic eggs
    • Whisk eggs in a flat dish
    • Combine bread crumbs and seasonings in separate dish
    • Dip chicken pieces in eggs, dredge in bread crumb mixture, and place on a parchment-lined cookie sheet
    • Bake at 450 degrees for 20 minutes then broil for 3-5 minutes more
Salad Dressing (the girls really liked this one!)
  • Fig balsamic vinegar
  • Dijon mustard
  • Honey
  • Olive oil
  • Pepper
    • Salad - all organic produce: lettuce, red pepper, cucumber, carrot

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