Creamy White Chicken Chili

Have you ever been to a Chili Cook Off??  With one long table of crockpots each full to the brim with a simmering chili.  Where to begin??  I see them all, one has corn and black beans while another has steak and pinto beans… but for the most part, they all look the same.  Then there is one that catches my eye!  Mainly because it is white in color.  So there is it, that is where I begin.  And to be honest, that is where I end, because it is the best chili I’ve ever had.  Filled with chicken and great northern beans, ending with the kick of green chilies. Not to my surprise, this chili won 1st place!  Lucky for me, I knew the maker and she was nice enough to give me the recipe.  This has been in my rotation for a while now and my family loves it!  Served with corn bread it is perfect for a cold winter’s day!

Creamy White Chicken Chili | crumbsandchaos.net | #chili #chicken #soup

Creamy White Chicken Chili

Ingredients

  • 1 lb BONELESS SKINLESS CHICKEN BREAST, cut into bite sized pieces
  • 1 medium ONION
  • 1 1/2 teaspoons GARLIC POWDER
  • 1 Tablespoon VEGETABLE OIL
  • 2 cans GREAT NORTHERN BEANS
  • 1 can CHICKEN BROTH
  • 2- 4oz cans CHOPPED GREEN CHILIES
  • 1 teaspoon SALT
  • 1 teaspoon GROUND CUMIN
  • 1 teaspoon DRIED OREGANO
  • 1/2 teaspoon PEPPER
  • 1/4 teaspoon CAYENNE PEPPER
  • 1 cup SOUR CREAM
  • 1/2 cup WHIPPING CREAM

Instructions

  1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, chicken broth, green chilies, and seasonings. Bring to a boil, reduce heat, simmer uncovered for 30 minutes, stirring occasionally. Then, stir in sour cream and whipping cream. ENJOY!!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2014/02/creamy-white-chicken-chili/
megan

Thai Coconut Soup

Thai Coconut Soup | Crumbs and Chaos This Thai Coconut Soup is super easy and perfect for a cold winter’s day!

I’m truly glad that it’s the start of a new week.  Because last week was one of those weeks – the kind where the dishwasher has run every load on sani-rinse and you’re doling out extra Vitamin C like it’s candy.  It was hard to come home from vacation and then have all the kids laid out in the living room like it’s an infirmary just a few days later.  Thankfully, they’re on the mend. Today I’m sharing one of my favorite things to make when I need a little comfort.  This Thai Coconut Soup is simple to make and comes together in no time at all.

I usually keep most of these things in the pantry or fridge/freezer, so making this soup whenever I feel like it is pretty easy.  I’ve made it so many times myself that I could probably make it without the recipe.  I absolutely adore all of these flavors together – the ginger, coconut milk, lime, cilantro – it’s amazing and super comforting!  Adding the sriracha is optional, but totally recommended ;)

Thai Coconut Soup | Crumbs and Chaos

Thai Coconut Soup

This easy recipe for Thai Coconut Soup is the ultimate comfort food and perfect for a cold winter's day.

Ingredients

  • 1 teaspoon OLIVE OIL
  • 1 1/2 Tablespoons MINCED JALAPENO (I used jarred)
  • 1 1/2 Tablespoons MINCED or GRATED FRESH GINGER
  • 2 (14.5 oz.) cans of CHICKEN BROTH
  • 1 (13.5 oz.) can of LIGHT COCONUT MILK
  • 1/2 teaspoon KOSHER SALT
  • 2 pkgs. RAMEN NOODLES (discard seasoning packet)
  • 3/4 cup SLICED MUSHROOMS
  • 1 1/2 Tablespoons FRESH LIME JUICE
  • 1 cup DICED or SHREDDED COOKED CHICKEN
  • 2 Tablespoons CHOPPED FRESH CILANTRO
  • SLICED GREEN ONIONS and EXTRA LIME WEDGES
  • SRIRACHA SAUCE, if desired

Instructions

  1. In a soup pot, heat oil over medium high heat. Add jalapeno and ginger, cook for about 2 minutes.
  2. Pour in chicken broth, coconut milk and salt. Bring to a boil, reduce heat to low and add noodles. Cook for 3 minutes and add mushrooms. Cook for an additional 2 minutes.
  3. Stir in chicken, lime juice and cilantro. Heat through. Serve with additional cilantro, green onion, lime wedges and cliantro.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2014/01/thai-coconut-soup/

Recipe Source: Our Best Bites becca

More soup to fill the pot….

Perfect Potato Soup

Tortellini Sausage Soup

Broccoli Cheddar Potato Soup

Buffalo Chicken Soup

Once again, two of my favorite things collide, buffalo chicken and soup.  For a while now I have had an extreme love for buffalo sauce.  I don’t really care for eating the chicken off of the bone, but if you flavor the meat (or the Pringles — which I can’t seem to find anymore!!!) I love it!  Just the smell of Frank’s Red Hot Buffalo Sauce makes my mouth water!

Unfortunately I can’t just make it for dinner at home because as strong as my love for buffalo sauce is, my husband despises it just as much!  So having the opportunity to take it to a party was perfect.  I knew that I would love it no matter what, but I wasn’t sure what others would think. Low and behold it was loved by everyone that tried it and was practically the first one gone.  My only suggestion is don’t skip the toppings.  The soup itself is good, but the addition of green onions, cilantro, and gorgonzola cheese make it outstanding!  I even made croutons to serve with ours which I think makes a great addition to any soup.  This will definitely be in my regular rotation, even though my husband won’t eat it… that just means more for me, right?!

Buffalo Chicken Soup | crumbsandchaos.net | #buffalo #chicken #soup

Buffalo Chicken Soup

Ingredients

  • 2 lbs boneless, skinless CHICKEN BREASTS, cooked and shredded
  • 4 Tablespoons OLIVE OIL
  • 1 ONION, diced
  • 4 cloves GARLIC, minced or grated
  • 2 Tablespoon FLOUR
  • 64 ounces CHICKEN BROTH
  • 1/2-3/4 cup BUFFALO SAUCE
  • 2/3 cup CHEDDAR CHEESE, shredded
  • 1/2 cup PARMESAN CHEESE, grated
  • 3oz CREAM CHEESE, softened and cut into chunks
  • sliced green onions, crumbled gorgonzola, cilantro, and croutons for topping

Instructions

  1. Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheeses, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often. About 1-2 minutes from the end, add in cream cheese and stir until melted in. Serve topped with croutons, cilantro, green onions and gorgonzola. ENJOY!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2014/01/buffalo-chicken-soup/

Recipe adapted from How Sweet It Is

 

megan

Chicken Bacon Ranch Casserole

Chicken Bacon Ranch is a classic flavor combo that can’t be beat.  The name had me from the beginning and I had no doubt in my mind that it would be family approved.  However before reading the full recipe, I automatically assumed that the ranch meant ranch dressing.  Much to my surprise I found that it actually meant ranch seasoning and alfredo sauce.  Which I love even more!  I love that you flavor the chicken with ranch while cooking, instead of putting plain ole chicken in the flavorful dish.

OLYMPUS DIGITAL CAMERA

So you start with crisp bacon and ranch flavored chicken.  Only to layer it in with noodles of your choice, alfredo sauce, and lots of Italian blend cheese!  Seriously what’s not to like??  It makes a full 9×13″ pan and is excellent served with a salad and garlic bread!  Perfect on a cold winter evening and is sure to please your whole family!

CHICKEN BACON RANCH CASSEROLE | crumbsandchaos.net | #chicken #bacon #ranch #casserole #dinner

Chicken Bacon Ranch Casserole

Ingredients

  • 1 lb. BACON, fried and crumbled, grease saved
  • 2 lb. CHICKEN BREASTS
  • 1 pkg RANCH SEASONING
  • 1 BELL PEPPER, diced
  • 2 cloves GARLIC, minced or grated
  • 1 lb. PASTA of your choice, cooked al dente
  • 2 jars of ALFREDO SAUCE
  • 1/3 cup MILK
  • 3 cups SHREDDED ITALIAN BLEND CHEESE

Instructions

  1. Cut chicken into bite sized pieces, coat with 1/2 packet ranch seasoning. Saute in a skillet with 1 Tablespoon of bacon grease along with bell pepper and garlic. When chicken is cooked completely, drain grease from skillet. Pour one jar of alfredo sauce and milk into skillet with chicken. Stir in the rest of the ranch seasoning. Simmer for five minutes. Set aside a handful of bacon crumbles for top. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan. Then layer 1/2 of the pasta, chicken sauce, and bacon, followed by 1 cup of cheese. Repeat. Finally cover with alfredo sauce, 3rd cup of cheese and bacon that had been set aside. Bake for 30 minutes on 350. Serve with garlic bread. ENJOY!!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2014/01/chicken-bacon-ranch-casserole/

 

Recipe Source: Beyer Beware

megan

#ad Buffalo Chicken & Rice Bowl

Dinner is done and it’s quick and easy.

This Buffalo Chicken & Rice Bowl is part of a sponsored post for Collective Bias® and Tyson.

#ad Buffalo Chicken Rice Bowl | Crumbs and Chaos #dinner #CreateAMeal #buffalochicken  www.crumbsandchaos.net

I adore big, bold flavors.  In fact, buffalo chicken is one of my favorite things – ever…and I’m not talking about wings.  I’m not really a fan of eating a little bit of meat off of little bones.  But give me anything else that uses buffalo sauce and I will be a happy camper.  Sometimes it isn’t always easy to incorporate bold flavors into quick weeknight meals.  Tyson makes an All Natural Ground Chicken that is sold in 1 lb. packages and so very perfect for cooking up and adding to your favorite meals that use ground meat.  It’s available at Walmart and I got all of the other ingredients for this #CreateAMeal there too.

Another bold flavor that is the perfect complement to buffalo sauce?  Cilantro.  It’s my all time favorite herb and I rarely leave the grocery store without a bunch of.  This basic meal could be used as a backdrop for many different flavor combos.  I went the buffalo chicken and cilantro rice route – what a flavorful path to take!  I love how this all mixes together in one bowl and it doesn’t really take too long to get on the table and could be made ahead of time if you have something scheduled right before dinner time.  Win-win.  You could also take it to go by putting it in a tortilla and wrapping it in foil.  Voila – fast food.

#ad Buffalo Chicken & Rice Bowl Collage | Crumbs and Chaos

 The How-To:

1. Start by putting 1 lb. of Tyson Ground Chicken in a skillet.  Heat over medium heat.

2. Cook 4 servings of rice according to package directions.

3. Cook chicken until no longer pink, using a spatula to get to your favorite size of crumble.  Drain and return to pan.

4. Chop green onion.

5. Chop cilantro.

6. Mix chopped green onion and cilantro into rice.  Divide into 4 bowls.

7. Mix your favorite buffalo sauce into cooked chicken.

8. Top each portion of rice with buffalo chicken.

9. Sprinkle on crumbled blue cheese and additional green onion and cilantro.  Drizzle with dressing and serve.

#ad Buffalo Chicken & Rice Bowl | Crumbs and Chaos #CreateAMeal #buffalochicken  www.crumbsandchaos.net

Buffalo Chicken & Rice Bowl

Serving Size: 4

A flavorful weeknight meal using Tyson Ground Chicken that will be on the dinner table in about 30 minutes.

Ingredients

  • 1 lb. TYSON GROUND CHICKEN
  • 1 cup MEDIUM GRAIN RICE, uncooked
  • 2 cups WATER
  • 1 Tablespoon BUTTER
  • 1/4 - 1/2 cup BUFFALO HOT SAUCE (I like Frank's Red Hot)
  • 1/4 cup CHOPPED FRESH CILANTRO, plus more for garnish
  • 1/4 cup CHOPPED GREEN ONION, plus more for garnish.
  • BLUE CHEESE CRUMBLES
  • BLUE CHEESE or RANCH DRESSING

Instructions

  1. In a skillet over medium heat, cook ground chicken. Drain and set aside.
  2. Put water, rice and butter in a medium saucepan and cook according to package instructions.
  3. Stir cilantro and green onion into cooked rice.
  4. Add desired amount of buffalo hot sauce to chicken. Mix well.
  5. Divide rice among 4 bowls. Top with buffalo chicken. Sprinkle with blue cheese crumbles and extra green onion and cilantro, drizzle with dressing and serve.

Notes

If everyone isn't a buffalo sauce lover, add sauce to individual portions. Use barbecue or teriyaki sauce for those that don't like spicy.

If you aren't a fan of blue cheese, use a shredded monterey jack or cheddar cheese or leave the cheese out.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2013/08/buffalo-chicken-rice-bowl/

becca

A few other meals that Tyson Ground Chicken would be a delicious part of…

Buffalo Chicken Stuffed Pitas

Crock Pot Chicken Taco Chili

Buffalo Chicken Meatballs

Burrito Bowls

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

Today, I am going to share a quick and easy chicken dish that I am sure you and your family will love.   With only five ingredients this dish was quick and easy and turned out perfectly.  Pair this with your favorite spring vegetables and a fresh salad and you have a great go to meal.   During the spring and summer, I am always looking for easy ways to feed my family at dinner time so we can go outside and play or go for a walk after dinner.  Since we moved into our new house last fall there weren’t too many days to play outside. Now we are enjoying the nice weather and take adventure walks after dinner.

What do you like to do with your family on a summer evening?

Garlic Brown Sugar Chicken

Ingredients

  • 2-4 boneless, skinless chicken breasts
  • 4 cloves garlic, minced
  • 4 Tablespoons brown sugar
  • 3 teaspoons olive oil
  • salt & pepper

Instructions

  1. Preheat oven to 500 degrees.
  2. Place a layer of tin foil in a baking dish and spray with cooking spray to help with clean up.
  3. Place chicken in pan and sprinkle with salt and pepper.
  4. In a small sauté pan, sauté garlic with oil until tender. Remove from heat and stir in brown sugar. This will create a paste to put on the chicken.
  5. Spread the brown sugar mixture on chicken.
  6. Bake uncovered for 15-30 minutes or until the chicken reaches 165 degrees.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2013/05/garlic-brown-sugar-chicken/

Recipe from College Girl, College Food.

Chicken and Fruit Kabobs with Caramel Mustard Dipping Sauce

“I am a member of the Collective Bias® Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias® and Tyson. #cbias #SocialFabric #SpringtimeNuggets.  As always, I’ve told you exactly what I think about them.”

Chicken & Fruit Kabobs with Sweet Caramel Mustard Dipping Sauce | Crumbs and Chaos #kidfriendly #SpringtimeNuggets #lunch    www.crumbsandchaos.net

Anyone else so glad it finally feels like spring?!  I live near Lake Michigan, so all winter long it’s pretty cloudy.  The days that the sun actually comes out feels like a real treat.  Now that spring has sprung, it’s so nice to wake up when it’s sunny and enjoy the wonderful warmth of the sun all day long.

Eating the same thing everyday for lunch doesn’t bother my kids, but it gets kind of boring.  It’s fun to spice things up a little bit and try new things or switch up the ordinary into some a little bit prettier.  Chicken nuggets are a crowd pleaser around these parts and easy to prepare for this time pressed mother of 4.

Chicken & Fruit Kabobs with Sweet Caramel Mustard Dipping Sauce | Crumbs and Chaos #kidfriendly #SpringtimeNuggets #lunch    www.crumbsandchaos.net

On a recent trip to Walmart, the kids and I grabbed some Tyson Chicken Nuggets to decorate with a Springtime theme.  Spring sunshine was the theme we ended up going with.  It turns out I’ll never be one of those moms who can make the food look fun and cool enough to eat at the same time – I mean like wild flowers or animals.  My kids love eating things kabob style, so we made our chicken and fruit kabobs into a sunshine with a sweet caramel mustard dipping sauce.  The sauce was a fabulous complement to both the Tyson Chicken Nuggets and the fresh fruit.

Making the kabobs was super easy, I halved the cooked nuggets and used toothpicks to skewer a strawberry, nugget half and fresh pineapple chunk.  These would be beautiful with any red, orange or yellow fruits.  We all (myself included) enjoyed dipping our Springtime Nuggets into the bright sunshine colored dipping sauce.

Chicken & Fruit Kabobs with Sweet Caramel Mustard Dipping Sauce | Crumbs and Chaos #kidfriendly #SpringtimeNuggets #lunch    www.crumbsandchaos.net

Sweet Caramel Mustard Dipping Sauce

Ingredients

  • 2 Tablespoons VANILLA YOGURT
  • 1 Tablespoon + 1 Teaspoon CARAMEL SUNDAE SYRUP
  • 1/2 teaspoon YELLOW MUSTARD

Instructions

  1. In a small bowl, combine ingredients. Adjust to taste, if needed. Serve with chicken and fruit.

Notes

Multiply as needed.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2013/05/chicken-and-fruit-kabobs-with-sweet-caramel-mustard-dipping-sauce/

Chicken & Fruit Kabobs with Sweet Caramel Mustard Dipping Sauce | Crumbs and Chaos #kidfriendly #SpringtimeNuggets #lunch    www.crumbsandchaos.net

  becca

Grilled Chicken with Strawberries, Feta and Pecans

Time to say good-bye to boring ol’ chicken breast and hello to it’s fancy cousin – the Red Rooster.  Grilled Chicken with Strawberries, Feta and Pecans is sure to be a hit with your family this spring!


Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling   www.crumbsandchaos.net

Raise your hand if you couldn’t be more ready for grilling season?

How about strawberry season?

I am completely ready for both.  Go ahead and try to stop me from enjoying both…at the same time.

There’s a restaurant near where we live that has an entree on the menu called Red Rooster – strawberry glazed chicken with feta and walnuts.  It’s pretty much the classic Strawberry Salad turned main dish.  It is an excellent way to dress up an ordinary grilled chicken breast and it couldn’t be more simple!

Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling www.crumbsandchaos.net

I really like to bulk grill a bunch of marinated chicken breast and use it in different meals throughout the week or bag it up in 2 cup portions to freeze for an easy addition to meals like Balsamic Chicken Noodle Bowl, Chicken Salad Sliders, Bruschetta Chicken Pasta or Quinoa Chicken Fried Rice.  I usually grab a bottle of Italian or balsamic dressing (or make my own) and let the chicken marinate for a couple of hours before I throw it on the grill – it’s so easy and keeps the meat tender and amazing.

To make the Red Rooster, you will simply top grilled chicken with strawberry all-fruit spread or jam, sprinkle with crumbled feta cheese and chopped pecans and add sliced strawberries.  It’s a terrific combination, one that your family is sure to love.  We enjoyed it with baked potatoes and roasted broccoli - deeeelicious!

Red Rooster aka Strawberry Glazed Grilled Chicken with Feta & Pecans | Crumbs and Chaos An easy and delicious way to dress up grilled chicken, this dish was inspired by an entree from a local restaurant. #chicken #strawberries #maindish #grilling   www.crumbsandchaos.net

Strawberry Glazed Grilled Chicken with Feta & Pecans

Ingredients

  • GRILLED CHICKEN BREAST
  • 2-3 teaspoons of STRAWBERRY ALL-FRUIT SPREAD or JAM
  • CRUMBLED FETA
  • CHOPPED PECANS (or your favorite nut)
  • SLICED STRAWBERRIES

Instructions

  1. Top each piece of grilled chicken with 2 or 3 teaspoons of strawberry fruit spread.
  2. Sprinkle on feta and pecans.
  3. Top with sliced strawberries and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2013/04/grilled-chicken-with-strawberries-feta-pecans/

becca

 

 

 

This post may also be shared over at Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayMarvelous Mondays,  Monday FundayTwo Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayBack For Seconds SocialWhat’s In Your Kitchen WednesdayLil’ Luna Link PartyWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysWhimsy WednesdayTaste and Tell ThursdaysYour Creative TimeoutThursdays TreasuresArtsy CornerAll Things ThursdayWeekly Creative,  Chic & Crafty PartyWhat’s Shakin’Weekend PotluckI’m Lovin’ It, Shine on FridaysCreate & InspireSaturday Show & TellStrut Your Stuff Saturdays

Baked Chicken Kabobs

Chicken Kabobs

I am itching for nicer weather and I am so excited that everyday it stays lighter just a little bit longer.  Every time the seasons change, I look forward to making my favorite dishes of the season.  A healthy meal that we eat almost weekly (especially in the summer) is chicken kabobs.  I love that I can use whatever I have on hand for meat or veggies and they are always delicious and filling.   These sounded so good this week but it is still pretty chilly to stand out and man the grill (although it has been done in even colder temperatures) so I remembered that I had baked them once and I was quite pleased.  You won’t achieve so much of the charred flavor but they were still delicious.   We served them with a huge salad and half a sweet potato for the perfect meal.  Then it was outside to play for a few minutes.  My kids are just so happy to get a little fresh air.  Enjoy!

Baked Chicken Kabobs

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 bell peppers
  • 1 large onion
  • 1 package of mushrooms
  • 16 oz. Dressing or marinade (I used Kraft Sweet Balsamic dressing)
  • 8 Bamboo sticks

Instructions

  1. Cut up meat and veggies into even pieces. Place in large bowl and cover with marinade or dressing.
  2. Cover and place in the fridge for 3-24 hours.
  3. Preheat oven to 450 degrees. Line jelly roll pan and place cooling rack on top.
  4. Place meat and veggies on bamboo stick alternating between meat and veggies.
  5. Baste with extra marinade. Discard the remaining marinade.
  6. Line up on cooling rack with about an inch between each one.
  7. Bake for 10 minutes. Rotate sticks.
  8. Return to oven and bake for an additional 10-15 minutes until chicken reaches 165 degrees or is no longer pink in the middle.
  9. Remove from stick and serve!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2013/03/baked-chicken-kabobs/

 

Buttermilk Baked Chicken

Buttermilk Baked Chicken

We seem to eat a lot of chicken in our house (especially when I find a good deal at the store), so I am always looking for ways to put a new spin on it.  Well this is it and it was delicious.  Simple ingredients and easy preparation make for the perfect week night dish.  My husband came across a new app called “Food Network In the Kitchen”.  It allows you to browse through recipes from your favorite Food Network chefs, save recipes, make a grocery list and even compare similar recipes.  Once I started looking through it I got so many great ideas for upcoming meals.  You will have to check it out.  I can’t wait to hear what you think about this yummy chicken recipe.  Enjoy!

Buttermilk Baked Chicken

Ingredients

  • 2 cups buttermilk
  • Juice of 1/2 lemon
  • 1 Tablespoon hot sauce
  • 1/2 yellow onion, sliced
  • 5 sprigs fresh thyme
  • 3 garlic cloves, minced
  • Salt & Pepper
  • 4 Chicken breasts, boneless skinless
  • 2 cups crushed corn flakes
  • 3/4 cup grated Parmesan Cheese
  • 2 teaspoons fresh thyme, chopped

Instructions

  1. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt and pepper in a large bowl. Add chicken and coat with mixture.
  2. Cover with plastic wrap and refrigerate for 3 hours or up to 12 hours.
  3. Preheat oven to 400 degrees.
  4. Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  5. Remove chicken from marinade, letting excess drip off and dredge through corn flake mixture.
  6. Place wire rack on cookie sheet covered with foil. Place chicken on wire rack.
  7. Bake for 45 minutes until golden crisp.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.crumbsandchaos.net/2013/02/buttermilk-baked-chicken/

Recipe adapted from Food Network.