Wednesday, February 1, 2012

IT'S A CINCH CHICKEN

Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:



This dish can be prepared and refrigerated as much as 3 hours before baking. It's a great dish for your Big Game day and is good served hot or cold.

IT'S A CINCH CHICKEN

Courtesy of Chef Jackie Olden © 2012

Ingredients:

6 chicken thighs, skinless
6 chicken breasts, skinless
1 cup sour cream
2 cups seasoned bread crumbs
Black pepper
Paprika

Directions:

If you bought chicken with skin on, remove the skin and rinse. Pat dry and season with pepper. Roll each piece in sour cream, then in bread crumbs. Sprinkle with paprika. Place on rack in shallow baking pan. Chill. Allow ample space between each piece. Bake at 325 degrees for 1 hour. Super and good cold as well as hot.

Serves 6 to 8 hungry people.


Variation:

Turn this dish into Chicken Cordon Bleu easily by pounding the chicken flat between layers of plastic food wrap, season, place a strip of ham and a stick of swiss cheese in the middle. Roll it up, then follow the rest of the above recipe starting with the sour cream. Enjoy!

No comments:

Post a Comment