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I have not tried a recipezaar members recipe in awhile so I thought I would make one last night. This was excellent, like the chef who made it, I used fresh crab meat in mine so I can not comment on how it would taste with canned or imitation. I also made a hollandaise sauce to go with but it was so not needed, I thought it might be a little dry, hence the sauce, but the chicken was moist and tender and it was a great crunchy coating. I did use panko flakes (Japanese breadcrumbs) instead of regular I just prefer them they always come out nice and crisp. If you want to view the original recipe or want to see other recipes by this chef please click here.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
3/4 Cup crabmeat
1/3 Cup cream cheese, softened
1 Green onion, very finely sliced
1 Teaspoon lemon juice
1 Teaspoon Worcestershire sauce
1/2 Lemon, zest of
Salt & freshly ground black pepper
2 Skinless chicken breast fillet
1/4 Cup flour, seasoned with Salt and pepper
1 Egg, whisked with 1 tablespoon water
3/4 Cup breadcrumbs (I used Panko Flakes, Japanese breadcrumbs)
3 Tablespoons oil
Method
1. Mix together first 7 ingredients. Refrigerated about 20 minutes to firm up the mixture.
2. Cut a slit in longest side of chicken fillet, lay open and fill with half the mixture,.
3. Press edges together to seal.
4. Careful coat each side of breast in seasoned flour, shake excess off.
5. Dip into egg, then into the crumbs, pressing gently to coat.
6. Refrigerate 30 minutes.
7. Heat oven to 200c.
8. Pour oil into a shallow pan. Place the chicken breast in serving side down, coat in oil and turn over.
9. Bake 20-25 minutes or until cooked through but still juicy.
I serve mine on a bed of spinach with mashed baby carrots.
All photos taken by me unless otherwise stated.
This is another recipe from a recipezaar member I have not posted that many so I thought I would try 2 in a row, so I could review them on the site.This was delicious I made as stated but I used panko flakes (Japanese breadcrumbs) I never use anything else since finding these a couple of years ago.
They are light and flaky and give such a lovely crisp to the outside of anything be it a patty or a piece of fish or meat I find them just brilliant!!! I also used Gruyere cheese instead of cheddar but that was just due to preference. If you enjoy this recipe or want to see all the wonderful reviews this got or more photo’s of this recipe please click here.
Ingredients
1/3 cup butter, melted
2 tablespoons minced garlic (use 2 tablespoons for extreme flavor!)
1 teaspoon garlic powder (can use more)
1/2 teaspoon seasoning salt (or to taste, or use white salt)
1/2 cup seasoned dry bread crumbs (can use 3/4 cup)(I used Panko flakes Japanese breadcrumbs)
1/2 cup finely grated cheddar cheese (I used gruyere)
4 tablespoons grated parmesan cheese
black pepper
4 boneless skinless chicken breasts
grated cheddar cheese, for top (use any amount desired, can use mozzarella cheese)
Method
1. Set oven to 350 degrees.
2. Butter an 11 x 7-inch pan (for 4 breasts, use a larger pan for more breasts).
3. In a bowl, combine butter, fresh garlic, garlic powder and salt.
4. In another bowl, combine breadcrumbs, cheddar and Parmesan cheese and pepper. (Most people who reviewed this recipe found that there was not quite enough mixture as did I. I would recommend upping the amounts of cheeses and breadcrumbs.)
5. Dip chicken in butter mixture; then in crumb mixture.
6. Place in prepared pan and bake uncovered for 30-35 minutes or until juices run clear (or bake covered for 15 minutes and uncover for the remainder of the cooking time).
7. Top with shredded cheese the last 5 minutes of cooking (this is only optional).
8. Delicious!
I served this with zucchini fries with pesto mayonnaise and buttered carrots and corn.
I think next time I make this, I will try making a lemon dipping sauce, although I have to say it doesn’t need anything it is great as is. The lovely flavour from the garlic and cheese that comes through is gorgeous.
All photo’s taken by me unless otherwise stated.
