MagPad Dinner Table

MagPad Dinner Table

Monday, August 3, 2009

Unfried Chicken (or Fish)

1 cup bread crumbs
1 Tbs grated Parmesan cheese
1 tsp oregano or Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2-3 Tbs vegetable oil
2 1/2 - 3 1/2 lbs chicken pieces, or one medium chicken cut up

Preheat the oven to 375 degrees.

In a plastic or paper bag combine the bread crumbs, Parmesan cheese, oregano, salt, and pepper. Hold the top of the bag shut and shake to mix everything together.

Pour the vegetable oil into a small bowl and, using a pastry brush (or clean paintbrush), brush the chicken pieces with the oil. Put 2 or 3 pieces of chicken at a time into the bag, and shake them until they are well coated with crumbs. Take them out of the bag and put the pieces on a rack that has been placed on a baking sheet. (The rack allows the fat to drain away from the chicken.)

Bake at 375 degrees for 25 minutes, turn the pieces over and bake for another 20 to 25 minutes, until golden brown. You can be sure the chicken is done if the juice runs clear (not pink ) when you poke a for into it.

Makes 3 or 4 servings

Fish option: Use 1 lb fish fillets instead of chicken pieces in the above recipe. Bake for 10 to 20 minutes until the fish flakes when you try to pry it apart with a fork.

This recipe is from the cookbook “Clueless in the Kitchen” by Evelyn Raab. That is why the directions are in such detail. Scott’s mother gave this cookbook to the girls as they left for college. It is a great cookbook to give as a gift to someone who is leaving home and cooking on their own for the first time.

Rachel made this recipe the other day for dinner. She served it with rice cooked in chicken broth, and garden fresh tomatoes. Yum! She made it out of chicken tenders that we had on hand in the freezer. Before she coated the chicken with the breadcrumb mixture she defrosted them in the microwave by placing them in a microwave on a plate on high for one minute. Then she ran the pieces under cold water to finish the defrosting process. She also used Italian style seasoned bread crumbs that we had on hand in our 3 month food storage.

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