23 August 2017

Wordless Wednesday: Cranesbill & Babbitty Bumble

“Zizz, Wizz, Wizzz!” Babbitty Bumble is busy with the cranesbill today.

17 August 2017

Spicy "Southwestern" Oven-Fried Chicken Breasts

Because I don't go in to work until quite late on Wednesday and Thursdays, but still get up at the crack of ohmygodwhattimeisitnooo to go to the gym I find I have extra time in the mornings to cook and so been making larger, fancier sit down lunches for the two of us. Not only does this make me look like an (even more) awesome, loving wife but it also means I'm not desperately hungry at supper time and have started running errands ... errands like visiting libraries I don't work at, because books.

Anyway, it was approaching lunch time and the fridge was full of odds-and-ends that needed using up before they spoilt. The guacamole and tomatoes were, in particular, edging toward spoilage with a determination that annoyed me until I looked at the calendar and properly calculated out just how long I'd had them on hand. Oops! And I thought, how can I take all these things and turn them into a meal that will please The Husband and empty out my fridge? Et voilà, spicy "Southwestern" oven-fried chicken breasts and roasted potatoes.




Spicy Oven-Fried Chicken Breasts

Yield: 4

Ingredients

  • ¼ cup white whole wheat flour
  • 1 Tbsp Southwestern-esque seasoning blend
  • ¼ cup plain kefir
  • 1 lb boneless skinless chicken breasts
  • 1 Tbsp butter, melted
  • 4 Tbsp shredded sharp cheddar
  • 4 Tbsp guacamole
  • 1 large tomato, seeded and chopped
  • 4 Tbsp chopped cilantro

Instructions

  1. Preheat oven to 425°F. Line a half sheet pan with foil and brush with oil or spritz with cooking spray.
  2. Whisk together flour and seasoning in a pie plate or shallow soup bowl. In another pie plate, add kefir.
  3. Dip chicken in kefir. Coat evenly with flour mixture.
  4. Place chicken in single layer on foil-lined baking pan. Drizzle with melted butter.
  5. Bake 20 minutes or until chicken reaches 165°F.
  6. Sprinkle chicken with cheese and broil until melted.
  7. Plate chicken and serve garnished with guacamole, tomato, and cilantro.

I used Penzeys' salt-free "Salsa & Pico" seasoning blend, because I'd not realized I'd run out of the "Arizona Dreaming," but any salt-free taco or fajita seasoning blend you favor would work well.


I served the chicken with spicy roasted potatoes I made by tossing halved baby potatoes with olive oil and pico seasoning then roasting in the 425°F oven for 10 minutes, before adding the chicken, giving the potatoes a stir, and letting them roast until the chicken was done.