January 20, 2010
I'M SO FULL!!! So, so full! I give this one 3 1/2 stars! It was sooo good!!! Master Chef liked the slaw, I myself was a definite fan of the chicken! It just was delicious! Most people believe in using bread crumbs to coat a chicken, but no! Rachael taught us the right way to do things! CRUTONS!! That's the secret! CRUTONS!! Who would of thought?! Rachael Ray! That's who! Oh, and all of her recipes say they are for 4 people, so explain this one to me; WHY IS THERE STILL A WHOLE CHICKEN IN MY FRIDGE!? There's two HUGE chicken breasts left, and 2 drumsticks! I guess I'll be eating chicken for the next little while! The slaw was an interesting one. It had blue cheese in it, and TONS of cabbage! BUt I liked it! It had a cool flavor! Just all...blue cheesy! That's about it for today....early morning seminary is beginning to take it out of me, so I better hit the hay!
That chicken looks yummy! I'd take the recipe for that if you are still doing recipes!
ReplyDeleteOf course!!!
ReplyDelete6 tablespoons (3/4 stick) of butter
3/4 cup hot sauce
4 bone-in, skin-on chicken breasts, halvedc crosswise
4 chicken drumsticks
Salt and Black Pepper
1 cup blue cheese crumbles
Juice of 2 lemons
1/3 to 1/2 cup of mayonnaise
6 to 8 celery ribs from the heart with greens, thinly sliced on an angle
2 cups shredded carrots
6 scallions, white and green parts, thingly sliced
1/2 head of red cabbage, cored and shredded
3 cups salad croutons, ground into crumbs
1/4 cup fresh flat-leaf parsley leaved, finely chopped
Preheat the oven to 400'F
Melt the butter over low heat in a small pot and combine with the hot sauce. Place the chicken in a large bowl, season with salt and pepper, then toss to coat in the buffalo sauce. Let stand for 10 minutes.
In a bowl combine the blue cheese, lemon juice, mayonnaise, salt, and pepper. Add the celery, shredded carrots, scallions, and the red cabbage. Toss to combine.
Arrange the crushed croutons in a shallow dish, add the parsley, and mix with your fingers to combine. Press the sauce-coated chicken into the bread-crumb mixture to coat evenly, and set onto a nonstick baking sheet. Bake the chicken for 40 minutes, or until cooked through and golden brown.
Remove the chicken from the oven and serve alongside the blue cheese, celery, and carrot slaw!
BON APPETIT!
One thing I would change on this recipe is to use boneless,skinless chicken instead on "skin-on" chicken. You could even use chicken tenders for those with small appetites. The chicken breasts we used when we prepared this recipe were about the size of a dinner plate. Also, you would think from the title of this recipe that it would be spicy, but the hot sauce wasn't very strong at all. It just had a 'hint of heat'. And can I tell you what a magnificent idea using croutons was for the coating on the chicken? That Rachael is my food goddess divine!
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