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July 11, 2008

Peanut Crusted Chicken Breasts

Filed under: Chicken, Main Dish — Tags: , — bettylou79 @ 11:41 am

This is also something that we usually save for Friday, as it is something we look forward to at the end of the week. Nate is done with his first week of school, so we decided to have something fun tonight. I try to bake these and the Crispy Oven Fries previously mentioned at the same time. I choose a temperature that is in the middle of what the two recipes call for. I chose 425 degrees. I start the potatoes first and let them get a 15 minute head start while I work on the chicken. Then I give the chicken about 20 minutes even though the recipe calls for 15 minutes. As you can see I used chicken cutlets. I usually buy chicken tenders from Costco and use those but we were out so sliced up chicken breasts it was!

Peanut-Crusted Chicken Breasts

source: Everyday Food

Ingredients

Serves 4

  • 1 tablespoon olive oil, plus more for baking sheet
  • 3/4 cup unsalted peanuts
  • 3 slices white sandwich bread, torn into small pieces
  • Coarse salt and ground pepper
  • 2 large eggs
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)

Directions

  1. Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  2. In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.

Crispy Oven Fries

Filed under: Side Dishes, Vegetables — Tags: , — bettylou79 @ 11:29 am

This is another tried and true Everyday Food recipe. We usually save the “fun” meals for Fridays, but we decided to go ahead and have them on a Thursday! Whoa! Watch out! I like to use baking potatoes for this recipe. I know the recipe calls for cornflakes but I used bread crumbs instead. We really don’t eat cornflakes and they would just take up space in our little kitchen.

Enjoy!

Crispy Oven Fries

Source: Everyday Food

Ingredients

Serves 4

  • 2 tablespoons vegetable oil, plus more for baking sheet
  • 3/4 cup cornflake crumbs (store-bought or crushed from 2 cups cornflakes)
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 1/2 pounds baking potatoes (about 3), well scrubbed and cut lengthwise 3/4 inch thick

Directions

  1. Preheat oven to 375 degrees. Brush a large rimmed baking sheet with oil; set aside.
  2. In a pie plate or shallow bowl, combine cornflake crumbs, cayenne, and 1 tablespoon salt. In a large bowl, toss potatoes with oil to coat. One or two at a time, dip potatoes in crumbs, turning to coat all sides; transfer to prepared baking sheet. Bake potatoes, turning once, until crispy on the outside and tender on the inside, 40 to 50 minutes. Remove from oven, and season with more salt.

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