POUND CHICKEN BREAST RECIPES
OVEN FRIED POUNDED CHICKEN RECIPE - FOOD.COM
Make and share this Oven Fried Pounded Chicken recipe from Food.com.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350f degrees.
- Place the chicken breasts , one at a time into a plastic bag, pound with a kitchen hammer, smooth side, to about 1/4 inch thick.
- Whisk together the egg and water in a medium bowl; Crush the cereal flakes and place on a plate.
- Take the pounded chicken breasts and submerge in egg mixture, press into cereal flakes, then submerge again in egg misture; place on veggie sprayed rack of oven roaster, repeat with second breast.
- Bake for approximately 25 to 30 minutes or until juices run clear.
Nutrition Facts : Calories 169.5, FatContent 4, SaturatedFatContent 1.2, CholesterolContent 174.2, SodiumContent 402.8, CarbohydrateContent 0.9, FiberContent 0.1, SugarContent 0.4, ProteinContent 30.5
PERFECT ROAST CHICKEN RECIPE | INA GARTEN | FOOD NETWORK
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Total Time 2 hours 10 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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- At least 1 day before planning to serve, sprinkle the chicken breast with 3/4 tsp sea salt per pound of chicken (a la Judy Rodgers.) Wrap chicken and place in refrigerator. Doing this several days ahead is okay. On the day you plan to serve, take chicken breasts from fridge, wipe dry and filet the breasts reserving the skin and bones. Don’t worry about cutting the filets cleanly – you learn by doing, a sloppy filet won’t matter at all and a little meat sticking to the bones will improve the sauce. – Return chicken and skin to refrigerator until later. Right after fileting the chicken breast, roughly chop the onion, celery and carrot and put in a small sauce pan with the chicken bones.and whatever herbs and spices are at hand – a small stalk of thyme and a few peppercorns are nice but not necessary. Add boiling water to cover and then leave to simmer over very low heat for several hours checking occasionally to make sure you don’t let it get dry. About an hour before serving (2 hours if you’re not very experienced,) strain the stock you’ve made from the bones and place in a small pan. Add the vermouth, if using, and then simmer while you fix everything else. You want the sauce to reduce to just a few very flavorful tablespoons. Place chicken skin in a heavy frying pan over medium heat, cooking like bacon and turning occasionally while you … Pound the chicken flat. Take a 1-gallon size freezer bag and cut the edges so the two sides of the bag remain attached only at the bottom. Take 1 chicken breast and place between the sheets of plastic and pound with a rolling pin until the breast is about 1/4" thick and roughly 8" around. Put that breast aside and pound out the other. Bread the chicken: Have three plates in a row. Put flower in the first, the beaten egg in the second and the breadcrumbs in the third. Take one of the pounded breasts and cover it with as much flour as will stick to it, knocking off the excess. Dip the floured breast in the egg until covered with the egg and then cover with breadcrumbs. By now the chicken skin should be crisp. Remove from pan to a piece of paper towel to drain. There should be enough chicken fat in the pan to fry the fillets, but if you need a little more add a tablespoon or so of olive oil. Fry each of the chicken pieces in the chicken fat for about 90 seconds to 2 minutes per side until golden brown and delicious looking. When the first is ready remove to the plate on which it will be served. No need to keep warm in the oven as the other will be done in a moment. When both pieces are done, drizzle on the reduced stock that’s been simmering away and serve with a simple green salad. Put the fried chicken skins on top of the chicken breast or salad or just eat them in the kitchen as the cooks treat. For me, they’re the best part.
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Cover the chicken with plastic wrap or wax paper. To save time, cover several pieces with one sheet of plastic wrap rather than covering each one separately. Using a meat pounder, meat mallet, or rolling pin, firmly pound the entire surface of each piece of chicken to a ½ - to ¼-inch thickness, depending on the recipe.
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