Lately my family has been trying out
themed weeks where we eat
a certain week's food from different
parts of the world
One week we eat Italian,
another week Mexican,
Home cooking, etc.
The boys write down the menu and we
look thru the pantry to see what we do
have to work with and what we need to buy
We then head out to the market to get the things we need
We often buy things in bulk and freeze them
to get more bang for our buck.
The boys are quickly learning to budget this way
It's been a fun experience for all of us
This week is Italian week and one of the recipes we tried out is this one that we found
in this month's Southern Living Magazine
Now, it's not exactly Italian but you can make it so by adding pasta sauce and shredded cheese!
It comes out yummy and flaky and not greasy at all!
Oven Fried Chicken
Makes: 4 Servings Hands on time: 20 min.
Total time: 45 min.
4 boneless, skinless chicken breasts (1 pound)
½ tsp salt
¼ tsp pepper
2 egg whites
Vegetable cooking spray
¾ cup crushed cornflakes cereal
½ cup freshly grated parmesan cheese
1 tsp dried Italian seasoning (we used lemon pepper)
½ cup all purpose flour
1. Preheat oven to 425 degrees. Sprinkle chicken with salt and pepper. Whisk egg whites just
2. Place a wire rack coated with cooking spray in a 15 X 10 inch jelly roll pan. Stir together cornflakes, parmesan cheese and Italian seasoning.
3. Dredge chicken in flour, shaking off excess. Dip chicken in egg white and dredge in cornflake mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
(note: I did not have wire rack or jelly roll. I just used a roasting pan lined with foil to cut down on the mess and it worked just fine.)
Bake at 425 for 25 to 30 minutes or until meat thermometer reads 180 when inserted into thickest part of chicken.
To print this recipe out go here