Wednesday, February 8, 2012

One hot dish!

When cooking for my darling boyfriend (aka: the boy), healthy must be hidden.  I do generally buy low fat ingredients, but get I tend to get a little flack for it from time to time.  This recipe is a favorite of both the boy (who wants full fat and high carb) and myself.  It is low calorie, low fat, low points but completely delicious.  Fantastic with roasted potatoes and asparagus.

Orange Crumb Chicken:

  • 4 boneless skinless chicken breasts
  • 1 large orange (zested and juiced)
  • 2 Tbsp dijon mustard
  • 2 cups whole wheat crackers (I like baked Wheat Thins)
  • 1 shallot, finely diced
  • pinch of salt
  • pinch of pepper

In one bowl, combine the juice from your orange, dijon mustard and salt.  In another  bowl, combine shallot, orange zest, pepper and pulverized crackers (you can use a food processor, but I find a rolling pin and a gallon size zip top bag works just fine).

Brush your chicken breast with the orange juice mixture, then coat with the cracker crumbs, pressing firmly to get  them to adhere to the chicken.  Place on a baking sheet and bake at 350 for 30-40 mins (until chicken is cooked through).    ** Hint**  If placing the chicken straight on the baking dish, flip chicken halfway to prevent soggy crumbs.  I place a wire rack on my baking dish and put the chicken on that - it allows heat and air to circulate under the chicken, preventing the soggies.


Mandy said...

Great idea on the wire rack...non-baker me never would have even thought to do such a thing! You think putting it on a broiler pan would work the same (don't judge me for my stupid questions!)

skillz said...

I won't laugh at your question if you won't laugh at my answer - I've never used a broiler pan, I don't know! :)

I say go for it. Couldn't hurt anything, right?

Jessica Lemmon said...

Nom! I think I'll try this with tempeh...y'know, the vegetarian's chicken. ;)

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