More Chicken for Lickin'

This recipe has been specifically requested by my dad a couple times now. While I like it, it's nice to have his stamp of approval too!

Chicken Lickin'

Preheat your oven to 375*F.

Oil/butter a casserole dish, or line it with foil.

4 chicken breasts, thawed, rinsed and patted dry
2 Tbsp cornstarch
2 Tbsp butter, melted
1/2 cup Miracle Whip or mayonnaise
1/4 cup Parmesan cheese (grated)
1 Tbsp Tandoori seasoning
1/2 tsp onion powder
1 cup cereal (I used gluten-free Honey Corn Chex) crushed

Sprinkle cornstarch over the breasts, and spread evenly. You simply want a light coat so the salad dressing mix will stick to the breast.

Combine Miracle Whip (or mayo) with Parmesan cheese, onion powder, and your pick of a curry seasoning (Tandoori for me). Slather over the chicken breasts - you want a fairly thick coating. Top with the crushed cereal (again, you can use your favorite!), and drizzle with the melted butter.

Bake uncovered for 45 minutes. The juices should run clear, and the fattest part of the meat register 165*F on a thermometer. Let it set for a few minutes while you prepare a side dish. Enjoy!

Haw-island Chicken (GF)

I went to the pantry tonight after having set out some chicken breasts to thaw. I was looking for friends for the chicken and I saw a can of pineapple! YUM!

Haw-Island Chicken
(Made on Hallowe'en with Island fruit!)

2 Tbsp olive oil
1 small red onion, diced
1 small red bell pepper, diced
2 cloves garlic, minced
1/2 inch ginger root, minced
4 chicken breasts, chunked
1 can sliced pineapple (chunks are great too) in juice, reserve the juice
1 Tbsp cornstarch
1 tsp salt, to taste
2 Tbsp Balsamic vinegar

Place a skillet over medium heat and add the oil. When the oil is hot, add the onion and pepper and saute until the onion is translucent. Add the garlic and ginger root, and let everything soften. Add the chunks of breast meat, turning frequently. Take a couple tablespoons of the pineapple juice in a small bowl, and stir in the cornstarch until dissolved. When the chicken loses its pink color, add the remaining pineapple juice and slurry. Cook until the juice thickens and the chicken is done. Serve with warm rice.

Because of dietary restrictions here in our home, I elected to serve the following on the side, but you could just as easily added any or all to the pan as you go: Sriracha pepper sauce, soy sauce, brown sugar and black pepper. Remember, I present this recipe as is - as made in my kitchen it is gluten free. Always check your ingredients for food allergens or other sneaky culprits. Enjoy!

Unstuffed Cabbage Cassarole

This recipe started based on SkinnyTaste's Kalyn's stuffed cabbage cassarole. Of course, I can't do anything according to a prescribed plan, so I had to change it up. It starts on the stove top and finishes in the oven. Here goes:

Preheat your oven to 350*F and line or grease a lasagna pan.

In one large skillet on medium heat, add:

2 Tbsp olive oil
1 onion (any color you like), chopped
2-3 cloves of garlic, chopped

Saute until the onions are tender. Add:

1/2 head of green cabbage, chopped
1 tsp salt

Saute until the cabbage is halfway cooked.

Meanwhile, in a second pan, brown 1-2 pounds of ground beef, drain and reserve.

To the cabbage, add a can of diced tomatoes, 12-15 ounces spaghetti sauce (I prefer Ragu), 12 ounces water, half a cup of uncooked white rice, 1/4 cup uncooked lentils. I also added a splash of Knorr condensed chicken broth, and a sprinkle of Tandoori seasoning. Stir together and simmer for 5-10 minutes.

Mix the cooked meat into the cabbage mixture, pour into your prepared dish, cover with foil, and put in the oven for 40 minutes. Remove the foil, top with 1/2 to 1 cup of shredded mozzarella cheese, return to the oven for 15-20 minutes, or until the cheese is melted and browned.

There are a million ways to adjust the seasoning to take this to any flavor profile you like. I added Tandoori and chicken stock to beef. Shocking I know, but I'm wild like that. This went over well with the older crowd, and I hope you'll give it a try. This recipe as described is gluten free. Be careful to check the ingredients of anything you use if you have food-sensitive issues.

Enjoy!
~ky

Finger Lickin' Chicken

Finger Lickin' Chicken

Make three trays for your chicken layers.

Pan 1
3/4 cup cornstarch more or less

Pan 2
1-2 eggs slightly scrambled - add Sriracha if you like a little heat

Pan 3
1 cup Bisquick Gluten-Free baking mix
2 tsp salt
2 tsp paprika, poultry seasoning or tandoori - use your favorite

1 1/2 pounds raw chicken tenderloins, washed and dried

Heat a shallow frying pan to medium with about a half inch of oil. Flick some baking mix into the oil. If it starts to fry immediately, it's ready. If it sinks to the bottom, it needs more heat.

Dip the tenders in cornstarch (I do 2-3 at a time because I don't want to crowd my pan), roll in the egg mixture, then dredge in the baking mix. Dip back in the egg and dredge again in the baking mix. Place gently into the oil and fry about 3 minutes on each side, or until golden. Drain on paper towels, salting them to taste while still hot. You may want to have a warmed plate in the oven if you will be doing a lot of these.

These measurements are very rough - depending on the size and quantity of your chicken, you may need more or less of these ingredients, or an adjustment to cooking time if you're doing whole breasts, etc.