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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