Wednesday, February 1, 2017

A Month-of-Few Ingredients: Tender Chicken

Hi Ho, here we go! Back for another Month-of-Recipes? Well, while you’re here, don’t forget to check out the blog archive for Month-Of recipes from past years. Each February, I pick a category and post one or more recipes each day for the whole month. I’ve done soup, chicken, appetizers, eggs, and mini-desserts. Look in the column to the far right and click on different years to find each February's recipes.

When I polled readers last February, they told me that they wanted recipes with few ingredients. Ever one to try to please, I agreed to post recipes with two to five ingredients. This should be a fun month, right?

Now, house rules for what counts as an ingredient:
Salt and pepper are not ingredients.
Oil is not an ingredient when it’s for the cooking pan, not the recipe.
Water is not an ingredient.

That’s it. Not so hard, eh?

This month I will share few-ingredient appetizers, entrées, bread, soup, and desserts. Hopefully the cooking life will be simpler for you without so much preparation time.

As we are more mindful of our eating these days, we use small plates to aid in portion control. This dinner, with its small amount of chicken per person, is another part of that plan. If you like to eat more meat at dinner, you should increase the recipe accordingly.

Tender Chicken (serves two)

4 chicken tenders (or take a breast and slice into four equal strips)
¼ cup ranch dressing
½ cup seasoned panko bread crumbs (or add 1 tablespoon of basil to plain panko)
salt and pepper to taste
½ cup Asiago cheese, shredded (or other shredded cheese of your choice)

Put chicken tenders in zipper bag with ranch dressing. Refrigerate for at least an hour, turning periodically to get chicken equally coated during marination.

Preheat oven to 350 degrees. Prepare a baking dish with non-stick spray.

Mix together seasoned bread crumbs and shredded cheese. Place strips of chicken in the bread and cheese mixture and coat both sides, patting to get them to stick. Place chicken in prepared pan.

Bake for about 40 minutes. You want a nice browning on the coating to get some crunch.

I served this to DH with pasta tossed with teriyaki sauce with sautéed onions and celery. I added two cups of fresh spinach to the hot pasta and tossed until the spinach wilted. It made for a pretty dish!

DH’s Rating: 3 Tongues Up
Hmm. He said, “It’s too bland.” I think his taste buds are aging along with the rest of his body! I thought it was tasty. I mean, Asiago cheese, ranch dressing, seasoned bread crumbs? However, next time I make this, I’m adding in some pepper and basil to perk it up a bit for him. He probably would have been happy dipping them into salsa! Everything’s better (in his world) with salsa.

If you liked this recipe, please share on social media using info below or write your own!

Twitter: #recipe for Baked Chicken with Asiago Cheese by @good2tweat on Parsley, Sage, and Rosemary Time

Facebook: Sharon Arthur Moore-Author writes the "Parsley, Sage, and Rosemary Time" blog. It's posting its annual February Month-of recipes. This month's recipes have 2-5 ingredients. The first one up is Tender Chicken, baked chicken with a crispy cheese coating.

On a publishing note, Prime Rib and Punishment is in final editing stages. I will let you know when to expect the sequel to Mission Impastable!

1 comment:

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