Sunday, May 29, 2011

Homemade Chicken Breading - A Healthy Twist

Last winter I had a loaf of bread that needed to be used, a bag of chicken, and some extra time. I decided to make a breading that was healthy and full of flavor. Warning: Making this takes a bit of time, so it's not a quick 10 minute meal. However, you can store it to whip out later. Here's what you need:

Half a loaf of your choice of sandwich bread
1/4 cup olive oil (the higher quality, the better)
1 clove of garlic (Add more or less depending on your preferences)
Black pepper
Sea salt
1 1/2 Tablespoons of diced tomato
Chopped Onion to taste

To dry out bread without making it stale, line up the bread on cookie sheets, turn the oven on low, and place in oven for a few minutes. The time will depend upon the thickness of the bread.

While bread is drying, pour olive oil in skillet, put heat on medium low. When oil is heated up, saute the onions for 2 minutes, add tomatoes. They are really for color, not flavor. Add garlic, black pepper, sea salt, and basil. The flavor will kind of hit you in the face. Don't worry, it's much more subtle when cooled off and used with chicken.

Heat up olive oil mixture until it's simmering, simmer on low for a little over 5 minutes. While this is simmering, break up and grind the bread into small crumbs. Place in large bowl.

When the Olive oil mixture has simmered, take it off the heat and let it cool a bit. You don't want it to get to room temperature, but it shouldn't still be simmering when you pour it in with the crumbs. Pour the olive oil mixture in with the bread crumbs, and stir it in until they are thoroughly intermixed. Spread mixture on cookie sheet and put in warmed oven for ten minutes. Let cool, and you're ready to bread some chicken!

Buon Appetito!

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