What’s Cookin’ in the Country?

Okay, you might have turkey on your mind with Thanksgiving a few days away, but once you tire of the cold turkey sandwiches, dressing balls and  Turkey Cassoulet, you’ll be ready for something wonderful.  So, bookmark this recipe and you’ll be ready!  You’ll thank me later!

 There are just days when a craving for a particular food is so overwhelming that my original menu plan gets ditched, and I go with my taste buds’ longings!  I hadn’t made fried chicken in a very long time because we try not to eat fried foods for health and weight reasons, but after seeing a cooking show featuring this delicacy, I wanted some fried chicken in the worst way!  What is a girl to do?!   I pulled out my Cooking Light Cookbook and sought for a replacement!  Ta-da!  I found exactly what I was looking for!  I found a recipe for “Fried” Chicken that’s only fried in a tablespoon of oil.  Oh.my.goodness.  It was wonderful.  For a side dish, I added homemade Mac and Cheese, also done light.  Yum.

 Take a look…

“Fried Chicken”
4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
Cooking spray
1/3 cup Italian-seasoned breadcrumbs
1 tablespoon olive oil
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with 1/8 teaspoon salt; lightly coat both sides of chicken breast halves with cooking spray. Dredge in Italian-seasoned breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side.  Place on a baking sheet and put into a 400 degree  oven  until center juices run clear (about 10 minutes).

This chicken was tender and juicy with a slightly crispy coating.  It was perfect!  

Mac and Cheese done light-  I put milk into a saucepan, and added a couple tablespoons of flour no butter added, as you usually would).  Using a whisk, stir until it begins to thicken.  Add salt, pepper and  a little nutmeg.  Thicken.  Add grated cheddar cheese.  Pour over boiled macaroni.  I serve it immediately, rather than baking it.  I love the creaminess it has at this point.  

How about seeing if you can find a lighter way to fix an old favorite?  You don’t have to compromise the taste!  What are you craving right now?

With love from my country kitchen,

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