Oven-Fried Chicken Wednesday, April 18, 2012
A BKW seasoning recipe
4 large boneless, skinless chicken breasts
3 garlic cloves, finely minced
2 thick slices whole wheat bread (for about 2 cups fresh bread crumbs)
1/2 cup finely grated Parmesan cheese
2 tsp BKW Original Gourmet Blend
8 TBSP (1 stick) butter
Be sure to look at the bonus recipe at the end of the directions
Preheat oven to 350 deg. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Set aside. Combine butter and garlic in an 8- or 10-inch skillet. Heat over medium heat until the butter has melted. Pour the butter/garlic mixture into a shallow pie plate or similar dish and cool to room temperature. In the bowl of a food processor, tear the bread into large chunks, and pulse until the bread is ground into crumbs. Pour the bread crumbs into a shallow pie plate or shallow bowl and toss with the Parmesan cheese and BKW Original Gourmet Blend. Dip each chicken breast in the melted, cooled garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.
Arrange the chicken in one flat layer on the prepared baking sheet. Drizzle any of the remaining melted butter over the chicken. Bake the chicken until it is lightly browned and just cooked through, 40-50 minutes. The baking time will depend on the thickness and size of the chicken you are using. Don't overcook or the chicken will be dry. Makes 4 servings.
BKW Caramel Pears
2 Pears, sliced
BKW Original Gourmet Blend
Gently heat about 10 caramels in a heavy-bottomed saucepan, adding a little milk or cream to loosen, if necessary. Set washed and dried pears on a sheet of wax paper. Once melted, use a spoon to pour the caramel over the pears, either coating them fully or halfway up. While the caramel is still wet, sprinkle over a little BKW Original Gourmet Blend. Allow to harden in the refrigerator, and serve within 24 hours (you don’t want the pears to go bad). Makes 4 servings.