30 Minute Meal: Pecan Crusted Chicken

I’ve recently developed an adoration for Greek yogurt.  A friend of mine said to me the other day: did you know you can cook with it too?  Really? in actual food and not “baking”?  Bring on the challenge.  I found this recipe in an old Betty Crocker booklet my neighbor passed on to me.  I modified it to my liking and…voila!  A delicious dinner in under 30 minutes.

Prep: 15min  Total time: 30min  Serves 3-4

Ingredients:

  • 3  to 4 boneless skinless chicken breasts (about 1 lb)
  • 3/4  cup Italian style panko crispy bread crumbs
  • 1/2  cup chopped pecans
  • 2TB brown sugar (optional)
  • 2  tablespoons chopped fresh Italian (flat-leaf) parsley
  • 1  container (6 oz) Greek plain yogurt
  • 3 tablespoons olive oil or butter

Directions:

  1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
  2. In shallow dish, mix bread crumbs, brown sugar, pecans and parsley.
  3. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
  4. In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

Serve & Enjoy!

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Chicken Tenders the Entire Family Will Love!

It’s back to school time and my kids are ready for quick-to-eat dinners that won’t let them fall asleep on the table.  They are still young (3 &5) and dinnertime is their least favorite time; they are tired, they are whiny and they just want to get to bed!  This recipe is one of their favorite things to eat.  Is it the parmesan cheese?  The hint of garlic?  I’ll never know.  But it’s a winner every time!

Ingredients

  • 6 skinless, boneless chicken breast halves – cut into 1/2 inch strips
  • 1 egg, beaten
  • 1 cup buttermilk (or, 1 cup milk + 1tsp vinegar)
  • 1 1/2 teaspoons garlic powder
  • 1/3 cup Parmesan cheese
  • 1 cup all-purpose flour
  • 1 cup seasoned bread crumbs
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 quart oil for frying

Directions 

Just a little oil in the pan - no need to submerge

  1. In the morning, place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate at least 4 hours (I leave them in there all day).
  2. In another large, resealable plastic bag, mix together the flour, bread crumbs, Parmesan cheese, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
  3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
  4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

PS: yes, you know I rarely fry, but baked chicken strips are just not the same for my family.  Serve with a side of vegetables.

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Indian Chicken (You Can Make TONIGHT)

The title of this recipe can be a bit decieving in that although it uses some Indian themed spices, you could not be an Indian food devotee and still enjoy this dish. I have also heard versions of it called “Butter Chicken,” and although butter isn’t bad and I like chicken, I don’t think those really go together. Maybe butter and bread. Maybe butter and toast. Maybe butter with popcorn.  Maybe “I can’t believe it’s not butter.” Someone stop me…..I digress. My point is, get over the title and make this tonight! The kids will even love it. Here’s what you need:

4 pieces boneless skinless chicken breasts or a pack of chicken tenders

1 onion, diced

1 lime, juiced

1 t salt

5 cloves garlic, minced

1/4 tsp black pepper

1/2 tsp cayenne pepper

1/4 tsp ground Coriander

1/4 tsp Cardamom

1/2 tsp Cumin

1/4 cup butter

1 can (14.5 oz) Tomato Sauce

1 can (14.5 oz) Petite Diced Tomatoes

1 pint Half and Half or Whipping Cream

1 bunch Cilantro, chopped to taste

2 Cups Basmati Rice or White Rice

Here’s what to do!! Step one, open up a nice bottle of Sauvignon blanc. Oh wait, that’s me, sorry. Combine chicken, garlic, lime juice and all the spices in a ziplock and marinate for several hours or overnight. You won’t believe what these flavors do together. Also, if you don’t have Coriander and are shocked by the sticker price at the grocery store (as my sister was who called me up to gripe about it in the grocery line), you can probably get by without it. However, it is a good spice to have and lasts forever. Onward….Start the rice if you haven’t already made it. Get out the marinated chicken and get busy. Saute the onion in the butter until it is translucent and soft. Add chicken and cook 8-10 minutes or so. Add tomato sauce and diced tomatoes. Cook for 25-30 minutes over medium to low heat with the lid. Add the whipping cream or half and half and cilantro just before serving. This dish is a bit spicy, but my kiddo’s loved it. You may want to only do half the cayenne, serve the littles, and then kick it up a notch for the bigs.

Enjoy! It’s a crowd pleaser. (Oh, and it really does pair well with a good Sav blanc, Brancott comes to mind!)

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