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This is a link for a recipe that I saw them cook on a PBS cooking show--it was awesome!!! And honestly, pretty easy. Bonus is that it's the only way my husband will eat cauliflower and my son loves it too!
Voila!!
Enjoy.
Link: http://www.pbs.org/everydayfood/recipes/chicken_with_cauliflower_parsley.html
Tuesday, September 6, 2011
Monday, September 5, 2011
Yummy CHICKEN FINGERS......
So what kid doesn't love chicken fingers?? Heck, for that matter what adult doesn't??!!
CHICKEN FINGERS (BAKED)
---A package of chicken breast tenders or cut up chicken breast in to smaller pieces
--- about 3-4 cups of rice chex
---seasonings: garlic salt, seasoned salt, parsley, whatever you want to add really. I pretty much just use garlic salt and parsley (about 3 tsp total)
---milk (I use rice milk). You could probably also use a vanilla "milk" as well for added flavor or even a coconut milk
---egg (optional)---we don't use the egg but you could to help coat
Pre-heat oven to 375
coat a 9x13 pan with some oil
I use a food processor (mini one) to crush up the chex (this is something Matthew helps with). Pour in to a gallon storage bag. Add spices. Shake to mix.
Coat your chicken tenders with milk (and egg if you are using that)---then drop in to the bag of chex/spices and shake it baby!!! Then place in pan. Repeat until all chicken is coated. I give a slight spray of oil on to the top to help crisp. Do not cover with foil.
Pop in the oven until done---about 170 degrees internal temp. Around 30-40 min or so.
SIDE DISH: If you want, cut up potatoes and season with oil and cumin --cover with foil--and place in the oven while these are cooking. OR make mashed potatoes while the chicken is cooking.
CHICKEN FINGERS (BAKED)
---A package of chicken breast tenders or cut up chicken breast in to smaller pieces
--- about 3-4 cups of rice chex
---seasonings: garlic salt, seasoned salt, parsley, whatever you want to add really. I pretty much just use garlic salt and parsley (about 3 tsp total)
---milk (I use rice milk). You could probably also use a vanilla "milk" as well for added flavor or even a coconut milk
---egg (optional)---we don't use the egg but you could to help coat
Pre-heat oven to 375
coat a 9x13 pan with some oil
I use a food processor (mini one) to crush up the chex (this is something Matthew helps with). Pour in to a gallon storage bag. Add spices. Shake to mix.
Coat your chicken tenders with milk (and egg if you are using that)---then drop in to the bag of chex/spices and shake it baby!!! Then place in pan. Repeat until all chicken is coated. I give a slight spray of oil on to the top to help crisp. Do not cover with foil.
Pop in the oven until done---about 170 degrees internal temp. Around 30-40 min or so.
SIDE DISH: If you want, cut up potatoes and season with oil and cumin --cover with foil--and place in the oven while these are cooking. OR make mashed potatoes while the chicken is cooking.
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