Saturday, March 27, 2010

Homemade Chicken Tenders via Jamie Oliver

My household has been eating differently this year. At least five nights a week we eat at home. I only purchase locally grown beef (Still haven't found a good supply of local chicken). I feel good about what my family is eating, and our budget for meals out is looking better. This week a new reality show came on, Jamie Oliver's Food Revolution. I watched him on Oprah this Friday and totally agree with what he is doing. When I look at what I allow my kids to eat sometimes, it is crushing. I want to be part of the generation to change that. The girls are starting to help me to plan out our meals- they think it is fun. Tonight they helped me make pizza- they were thrilled and it was cheaper. This is the recipe girls want to try tomorrow night. Check out Jamie Oliver's other recipes at

Crunchy Garlic Chicken

1 clove garlic
1 lemon
6 cream or plain crackers , such as Jacob's
2 Tbsp. butter
4 sprigs fresh Italian parsley
Sea salt
Freshly ground black pepper
1 heaping Tbsp. all-purpose flour
1 large egg , preferably free-range or organic
2 skinless chicken breast fillets , preferably free-range or organic
Olive oil

Directions: To prepare your chicken: Peel the garlic and zest the lemon. Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper. Whiz until the mixture is very fine, then pour these crumbs on to a plate. Sprinkle the flour on to a second plate. Crack the egg into a small bowl and beat with a fork. Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick—you want the meat to be totally coated.To cook your chicken: You can either bake or fry the chicken. If baking, preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp. To serve your chicken: Either serve the chicken breasts whole, or cut them into strips and pile them on a plate. Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt. Great with a lovely fresh salad or simply dressed veggies.

This recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion). ?? Jamie Oliver, 2009

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