Monday, April 19, 2010

Crunchy Garlic Chicken and Roasted Broccoli

Betty Crocker Crunchy Garlic Chicken
(This is the recipe as it appears on the Betty Crocker Website)
1/4 cup butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives or parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cups Whole Grain Total® cereal, crushed (1 cup)
3 tablespoons chopped fresh parsley
1/2 teaspoon paprika
6 boneless skinless chicken breasts (about 1 3/4 lb)

1.
Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
2.
In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.(mine looked like this)
3.
Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

What I did differently:
I used Kroger Brand Bran Flakes instead of Total
I used Smart Balance Light as my margarine product
(Here are my chicken breasts all coated and drizzled and ready to hit the oven)

This was good and easy - a nice change from normal bread crumbs on baked chicken. It was really crunchy on top and had a good garlicky flavor. Next time I make it, I think I might put the breasts on a flat roasting rack or broiler pan like I do with breaded chicken when I bake it - the bottom of the pieces can't get crispy of air can't circulate around them.

(BTW - check out the new look coming to ED&BK here)

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