I haven’t made these in ages, but something about this almost spring-like weather made me think: Yummy, crispy, chicken-y, goodness for dinner! Plus, I’m curious if my toddler, who has quite discriminating tastes, will eat them…nonetheless, here’s a simple, healthy(ish) recipe for delicious chicken fingers!
yield: Serves 12 children
Active time: 30 min Start to finish: 45 min
- 2 1/2 lb skinless boneless chicken breast halves
- 1 1/2 sticks (3/4 cup) unsalted butter, melted
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 7 cups cornflakes (7 oz), coarsely crushed
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.
Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.
Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
Cool chicken in pans on racks to room temperature (crust will firm up as it cools).
Read More http://www.epicurious.com/recipes/food/views/Oven-Fried-Chicken-Fingers-109009#ixzz14cmx5BeN
Last night, I wanted to use up some black beans and avocados that I had laying around. I was sort of sick of burritos, which we have bi-monthly at a minimum, and haven’t made enchiladas in ages. So I scoured the web (ok, just browsed the first page of hits that came up when I googled “black bean enchiladas”) and found two recipes that sounded promising. I used the sauce recipe from Budget Bytes recipe for Black Bean Enchiladas, and I used Minimalist Baker’s Black Bean Green Chili and Manchego Enchilada Recipe as a springboard for creating my own black bean filling.
The sauce from the Budget Bytes recipe was AMAZING. I made it exactly per the instructions, only I used 1 1/2 TB of Chili Powder rather than 2, to keep the heat down (it was perfect, but 2 TB would definitely not be too much heat).
To Minamalist Baker’s recipe, I subbed out Parmesan cheese for manchego (just what I had in the fridge), and added chopped onion and tomato to the filling as well.
I rolled them up in Santa Fe Whole Wheat Tortillas from Costco (love these!), drenched them in the sauce, and baked them at 350 for about 20-25 minutes, until the sauce was bubbling.
They were delicious, but the sauce made them. I will definitely be using this recipe again! Thanks Budget Bytes!