Ok so some things have been
misplaced in the move. My meat tenderizer is one of them. I think a certain son
might have packed it in a box going to his house instead of packing in the box to
go to my house but he will never admit to it. Any last night I was making baked
chicken and the chicken breast where THICK so I decided to pound them out
thinner. After a few minutes of thinking I went hubby’s tool box got out his
hammer wiped it down with Clorox wipes and wrapped it in two layers of aluminum foil. TaDa I
present to you my meat tenderizer. So I placed the chicken breast between wax
paper and pounded away. You know it only took a couple of whacks and the
chicken was nice and thin. I used the side of the head and not the head itself so it was wider and I was able to start at the thick end and work my way down. After all the chicken was thinned I tossed the foil
wiped down the hammer again with a Clorox wipe and returned it to its rightful
place. I was pleased the hammer did not break through the foil. It never was exposed to the chicken even the chicken on my hands. He will never know LOL
Ok so I ratted myself out. He asked
how I got the chicken so thin and I told him I used a hammer. After a few
minutes he looked at me with horror in his eyes and said the only hammer in the house is mine. I smiled and said I know but don’t worry I
didn’t hurt it. I explained what I did and he just shook his head. You see this
is his hammer…
He informed me that we were going to get a meat tenderizer ASAP he didn't like the thought of me using his hammer to tenderize his dinner. I wonder if I could talk him in to just buying me a hammer like his. It is a 22 oz hammer. Probably not.
So after the chicken was thinned I
dipped it in melted butter and rolled it in cornflakes and baked it. We also
had garlic/rosemary baked potatoes last night with raw veggies. The directions
for the potatoes is easy: wash the potatoes and then slice them but not all the
way through. Brush whole potato with
olive oil. Between slices put garlic butter. Spread remaining garlic butter
across the top and sprinkle with rosemary. Place in foil line pan cover and bake until
fork tender. I baked mine at 400* for 45 minutes then lowered the temperature to
350* when I put the chicken in the oven.
Baked for an additional 30 minutes and served dinner.
The chicken is simple, dip in
melted butter, roll in cornflakes and bake. The cornflakes give the chicken
that fried crunch without frying.
While the chicken was baking I
arranged raw carrots, broccoli and cauliflower on a platter with ranch
dressing. I will have to say dinner was a delicious success.
Hubby had left overs for lunch
today. I am not sure how the potato will be but the chicken fingers are
delicious cold.
No comments:
Post a Comment