Happy Inauguration Day!
Yesterday was Martin Luther King day and a national day of service. In the past, my eldest son has volunteered in homeless shelters or helped rebuild trails for the community. This year we decided to mark the occasion as a family by purchasing foods to donate to our local shelter. The kids each contributed some of their piggy-bank savings. We purchased a nutritious collection of non-perishables. Unfortunately our efforts came to an anti-climactic conclusion: the shelter was closed! We'll just have to go back during the week.
And now, on with the recipe... the number one complaint that people have when it comes to chicken breasts is that they are flavorless and too dry. This cooking method traps in the moisture and coats every bite with delicious spices. The chicken is first flattened with a mallet which tenderizes the meat and allows for even cooking. Then a simple mixture of flour and spices coats the chicken breast before it is cooked on high heat. The result is a delicious main dish: flavorful chicken crispy on the outside and moist on the inside.
|Delicious Weekday Chicken|
I like to use chickpea flour (aka garbanzo bean flour) because it's a staple in my pantry and I love its taste. However, if you are not concerned about gluten, you can always use all-purpose instead.
2 pounds of boneless, skinless chicken breasts, pounded to 1/3" thickness
1/4 cup chickpea flour
1/4 tsp ground turmeric
1/4 tsp granulated garlic
1/4 tsp paprika
1/4 tsp sea salt
Olive oil for frying pan
Mix the flour, turmeric, garlic, paprika, and sea salt in a bowl together. Coat the chicken breasts thoroughly with the mixture.
Place a thick-bottom pan coated with olive oil on medium-high heat. Place the chicken breasts in the hot pan without overcrowding-- work in batches if necessary. When the underside is nice and golden, flip to the other side. Cook until a meat thermometer registers 160F. Let the meat rest 5-10 minutes before serving.
Artsy-Foodie's Tip: This recipe makes great leftovers the next day. Cut what's left into bite size pieces and combine it with some shredded cabbage, peas, green onions and a homemade asian dressing for a delicious chinese chicken salad. Or, you can mix it in with your favorite rice pasta and some sauce for a quick dinner the next day. I love dishes that make my life easier the next day!