Light and easy indoor picnics #7

6 servings

Ingredients

Quantity Ingredient
Buttermilk Baked Chicken
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Directions

SERVES: 6

Instead of using a rich egg or cream batter,chicken in this recipe is dipped in whole wheat flour, buttermilk-egg batter, and then unsweetened cereal crumbs to make a wonderfully crispy hot baked chicken, or cold picnic chicken. INGREDIENTS: ½ cup whole wheat flour 2 eggs, lightly beaten ½ cup buttermilk 1 tablespoon grainy-style Dijon mustard 2 cups crushed unsweetened whole-grain cereal, (I use Nutri GrainWheat or Corn flakes) 1 teaspoon paprika Salt and freshly ground pepper to taste 12 chicken thighs, washed and patted dry on paper towels 1-2 tablespoons. diced unsalted butter or unsalted margarine GARNISH: Sprigs of parsley, red and yellow cherry tomatoes (optional) PREPARATION: 1. Preheat the oven to 425F.

Generously coat a roasting pan with vegetable cooking spray. 2.

Measure the flour onto a plate. Mix the eggs with the buttermilk and mustard and whisk until smooth. Place the crumbs on another plate and season with paprika and salt and pepper. 3. Dip the chicken in the flour; coat well and shake off the excess. Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere. 4. Place in the prepared pan, dot with the butter or margarine, and bake for 25-30 minutes, or until crispy, without turning. 5. Serve hot or at room temperature garnished with parsley sprigs. VARIATIONS: A whole chicken, cut-up, or even chicken breasts alone can be substituted for the chicken thighs. Whole-grain bread crumbs can be substituted for cereal crumbs. COOKING NOTE: Cereal crumbs can easily be prepared in a food processor or blender. Fresh Berry Sauce ================= [Yield: 1 cup] Use strawberries, raspberries, blackberries or boysenberries (or a combination of berries) for this incredibly easy sauce that can bepoured over fresh berries or low-fat cake at a picnic or sorbet or frozen yogurt at home. INGREDIENTS: 1 pint berries 2 teaspoons fresh lemon juice 1-2 teaspoons sugar or to taste ACCOMPANIMENTS: Mixed fresh berries and low-fat pound cakeGarnish: Mint sprigs PREPARATION: 1. Wash and drain the berries. Place them in a food processor orblender and process until smooth. 2. Add the lemon juice and sugar and process until well combined, pulsing on and off and tasting for sweetness. 3. Pour the sauce over a mixture of fresh berries or low-fat pound cake and serve with fresh mint sprigs on the side.

Submitted By SAM LEFKOWITZ On 5-23-95

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