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Hi Salad Foodie:
I am always looking for ways to prepare boneless chicken breasts. I like the use of jerk seasoning and the buttermilk marinade. I always have Panko crumbs on hand but it sounds like the results were better with corn flakes. Baking instead of frying saves some calories as well. A Try Soon for sure. Thanks for sharing!
Best Regards,
Bob
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 Dredge the buttermilk-marinated chicken pieces in corn flake crumbs and place on wire rack of shallow bake pan |
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 Panko crumbs did not give as crispy brown results as..... |
 .......corn flakes crumbs. Nuf said! |
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A new twist on an old favorite - chicken and coleslaw - from Delmarva Poultry Industries Inc. I tried it using 2 different crumb coatings (corn flakes and panko) and found the corn flake crumbs gave better color and overall results. The buttermilk marinade makes the chicken moist and tender.
Ingredientes
- 3/4 cup buttermilk
- 1 tablespoon Caribbean jerk seasoning, divided
- 4 boneless skinless chicken breast halves
- 1 to 2 cups fine cornflake crumbs
- 1/4 teaspoon salt
- Spray vegetable oil
- SLAW INGREDIENTS:
- 4 cups shredded cabbage mix for coleslaw (or make your own)
- 1/4 cup sweet onion, chopped
- 1/4 cup chopped radishes
- 1/4 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoons honey
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt, or to taste
Direcciones
- CHICKEN DIRECTIONS:
- In large zip-type bag, place buttermilk and 1 teaspoon of jerk seasoning; mix well. Add chicken, turning to coat. Seal and marinate in refrigerator at least 30 minutes.
- In shallow dish mix cornflake crumbs, remaining jerk seasoning and salt; set aside. Place rack in shallow baking pan; spray rack with cooking spray.
- Remove chicken from milk marinade 1 piece at a time and add to crumb mixture, turning to coat; arrange on prepared baking rack. Repeat with remaining chicken pieces.
- Bake in 400 degree oven for 30 minutes or until chicken is fork tender.
- QUICK-SLAW DIRECTIONS:
- In large bowl toss cabbage mix, onion and radishes. In small bowl whisk mayonnaise, vinegar, honey, celery seed and salt. Pour over coleslaw and toss to coat well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 113 | 48% |
| Total Fat 12.8g | 16% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 555mg | 23% |
| Potassium 333mg | 10% |
| Total Carbs 17.35g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.93g | 5% |
| Protein 13.79g | 22% |
Comentarios
14 de Mayo de 2014
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