CHICKEN - 1
SHOP & PACK
You can have a high flying time with the versatility of this creature.
First, buy a 3 pound package of skinless, boneless breasts. About 7 in a pkg.
• Trim, rinse and pat dry. Wrap 3 breasts individually in Glad wrap, place in freezer bag.
• Filet in halves the balance for cutlets, fingers and stir fried rice. Wrap and freeze. Again, wrap individually (not the fingers) in Glad Wrap and place in freezer bag.
CUTLETS or FINGERS, breaded
Defrost as you need it. For cutlets and fingers, do the following...
• Season your bread crumbs with garlic, parsley, basil and oregano, tbsp. of each, mix thoroughly.
• Beaten egg, 1 or 2. with 1/4 tsp. of lemon juice per egg, in the egg.
• Coat with all purpose flour, dip in egg, coat with bread crumbs and fry in X-virgin olive oil on medium heat until golden brown, or bake at 325* for 10 minutes on each side.
Serve with side dishes of potatoes or rice and sauted spinach or broccoli rabe.
SANDWICHES
A chicken cutlet makes a great sandwich or hoagie in an Italian roll. Add onion, lettuce and tomato, sprinkle with garlic, olive oil and oregano. Top with Cheddar or Jack cheese if you like.
CHICKEN BREASTS - Lemon/Pepper
• Pre-heat oven to 325ยช
• Place in greased pan-using Pam Canola or Butter spray.
• Lightly sprinkle with lemon juice and garlic powder
• Medium sprinkle with course black pepper, paprika and parsley
• Bake for 25 minutes or until lightly golden brown appears.
Serve with side dishes of potatoes or rice and sauted spinach or broccoli rabe.
Chicken is also good in pasta sauce with Angle Hair pasta.
For stir fried rice, cut fingers into smaller pieces, stir fry in wok in sesame oil. See rice recipes.
STIR FRIED RICE - See VEGETABLE section under RICE.
CHICKEN WINGS -
Well...some like it hot and there are innumerable degrees. There are a multitude of great sauces. My favorites are...Frank's, BoneHead or my recipe. Wings for me have always been a "cookout" or "football game" dish like Chili.
