Crispy Chicken Delight

Crispy chicken without frying is always a welcome dish! I love to cook, but planning different meals to cook can become mundane. Since, chicken parmesan is one of my favorite chicken dishes, I decided to take it to another level to serve for guests by adding some special ingredients. It has been a hit with family and friends, so I want to share it with my friends who enjoy our website.

Belinda's Chicken DeLight

6 chicken breasts (thinly sliced lengthwise to make 12 servings)

Chicken Marinade (marinade chicken in a freezer bag overnight using these ingredients)

1/2 c extra virgin olive oil

1 lemon

1 teaspoon Garlic powder

1 teaspoon Onion powder

1 teaspoon Italian Seasonings

1 teaspoon Pepper

The next day......

6 carrots (finely chopped)

1 onion (finely chopped)

6 cloves garlic (finely chopped)

2 packs of Seeds of Change Quinoa and Brown Rice

1.5 cups of fresh chopped Kale (no stems)

1 cup Italian Seasoning Bread Crumbs

1 egg

12 slices Muenster or mozzarella cheese

1/2 cup chopped chives or new onions

1/2 cup chopped cilantro

Optional:

Gravy (because food is just better with gravy)

1 T Better Than Bouillon Italian Herb bouillon

1/2 cup water

1/2 cup heavy cream

4 cloves chopped garlic

1 Tablespoon cornstarch

1/2 onion (chopped)

1/4 cup Olive oil or butter to brown garlic and onion

Directions

1. Slice chicken breasts lengthwise, cover with saran wrap and beat each side with a meat tenderizer.

2. Place chicken breasts in a freezer bag with seasonings, olive oil, and garlic. Refrigerate overnight.

3. The next day, chop garlic carrots, onions, and kale.

4. Cook Seeds of Change Quinoa and Brown Rice in a little olive oil and water. Add the chopped carrots and onions. Cover and cook (about 5 minutes).

5. Add chopped garlic and kale to quinoa mixture. Cover and turn off heat. Let it sit while you cook the chicken breasts and gravy.

6. Coat chicken breasts in egg, dip in Italian seasoning crumbs, and cook in olive oil just until brown on each side (not fully cooked).

7. GRAVY: Brown 1/2 chopped onion and a few cloves of chopped garlic in olive oil or butter. Add 1/2 c. water (mixed with 1T ob Italian Herb Bouillon) and 1/2 c. cream. Add 1 T cornstarch and bring to boil. Immediately cut back to simmer. Allow gravy to simmer until thickened.

8. Spread quinoa and kale mixture in 2 big casserole dishes.

9. Place chicken breasts on top.

10. Place a slice of muenster cheese on top.

11. Place gravy on top.

12. Cook in over on 350 degrees 15-20 minutes until chicken breasts are thoroughly cooked.

13. Spread chopped chives, onion sprouts, and or Italian parsley on top before serving.

    

    Roasted Green Beans and Radishes-Chef Laurie Grizzle (Woodbridge General Store Cooking Class)

    A great side dish with this chicken dish is roasted green beans and radishes. Just clean veggies, snip ends of beans, slice radishes in half, and place on a greased cookie sheet. Drizzle with lemon and melted butter. Roast at 425 degrees for approximately 10 minutes.

    

    Buttermilk Biscuits with Strawberry Preserves

    Old-fashioned buttermilk biscuits made with homemade lard and strawberry preserves elevate this meal to make it my husband, Doug's favorite meal. I think it takes him back to his childhood days when his Mom and grandparents cooked natural food and used homemade lard. I've made biscuits many times, but, until I started using homemade lard, it never tasted like my grandmother's biscuits. Now, we can enjoy a special treat of homemade biscuits with our favorite meal.

We hope you enjoy this chicken dish. What are some of your favorite chicken recipes?

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