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Sunday, May 1, 2016

Two quick chicken recipes

Wednesday, November 7, 2012

This idea is almost embarrassing when it takes only five minutes to prepare and is so good. This quickie Baked Chicken needs only five ingredients which are: 1 1/2 cups crackers such as Ritz, crushed, 1/2 cup freshly grated Parmesan cheese, 1/4 tsp black pepper, 4 (1 1/2 lb total) boneless chicken breast halves, and 2 tbsp unsalted butter, melted.

Now for the next seventeen minutes you use a heated oven of 425 degrees F. Spray a large rimmed baking sheet with cooking spray and set aside.

Combined crushed crackers, Parmesan cheese and black pepper in a shallow dish and set aside. You can add or subtract the cheese and crackers to the taste you like, extra crispy or cheesier

Slice each chicken breast in half horizontally so you have 8 pieces total. Pound each chicken piece between two sheets of plastic wrap until very thin, about 1/4 inch thick.

Coat chicken in butter, and then dredge in cracker mixture, pressing crumbs firmly onto each piece. Lay chicken in a single layer on the prepared baking sheet. Sprinkle any excess coating over top. Bake 12 minutes or until golden and cooked through. Eight servings. You will find more of these prepared foods in the Ladies' Home Journal.

Quick Chicken Thighs

Now this dish of roast chicken thighs with tomato-Tapioca Porridge has only five ingredients from the market basket. Two extra ingredients come from the pantry. For groceries you need 6 medium unpeeled and trimmed carrots, 8 boneless chicken thighs with skin (about 2 1/2 pounds chicken thighs), 2 tablespoon chopped pistachios, 1/2 cup plus 2 tablespoons medium pearl tapioca, and 2 pounds of heirloom quartered red tomatoes. From the pantry bring out the extra-virgin olive oil (6 tablespoons) and salt. From the spice rack find 6 sprigs of Thyme and White Pepper. Top Chef Wylie Dufresne from his Manhattan restaurant WD-50 came up with this simple dish.

1. Preheat the oven to 425 degrees F. In a blender, puree the tomatoes until fairly smooth. Strain through a fine sieve into a sauce pan, pressing on the solids; you should have about 2 1/2 cups of puree. I took Hunts tomato puree instead of all that extra work.

2. Add 3 Thyme sprigs and simmer over moderate heat, scrape down the sides, until thick and glossy, 15 minutes. Season with salt and pepper; discard the Thyme.

3. Meanwhile, in a flameproof roasting pan, toss the carrots with 3 tablespoon of the oil; season with salt and pepper. Cook over high heat until lightly browned, 3 minutes. Roast the carrots in the oven for 40 minutes, turning, until browned and very tender. Halve the carrot lengthwise. Leave the oven on.

4. Rinse the tapioca. In a large saucepan of boiling water, cook the tapioca over high heat, stirring, until al dente with a small white core qt the centers, 17 minutes. Drain and rinse the tapioca and stir into the tomato puree.

5. Heat the remaining 3 tablespoons of oil in a large ovenproof skillet until nearly smoking. Season the chicken with salt and pepper and add to the skillet, skin side down, with the remaining 3 thyme sprigs. Cook over high heat just until the skin is lightly browned, 5 minutes, then roast in the oven for 1 minutes for 15 minutes, until cooked through; discard the thyme.

6. Preheat the broiler. Broil the chicken, skin side up, until golden and crispy, 3 minutes. Arrange the chicken and carrots on plates. Spoon off the fat from the pan juices. Add the juices to the tapioca and spoon it around the chicken. Top with pistachios and serve.

Note: Medium pearl tapioca is available at specialty food stores and Asian markets. Drink with the dish a full-bodied Rhone-style white wine. Thanks Food and Wine Magazine.

Have a Happy

Larry Eiker
Eiker's Burgoo of Food Ideas