This is the recipe I referred to yesterday in my post “What do you do with all that bread?” It is great to use up bread crumbs, but it is also a great recipe for Shabbos. It works well for night meals and again for lunch, because it stays juicy when reheated on the blech.
The recipe is courtesy of Tziona Z. from the “Show Me Kosher” cookbook from Young Israel of St. Louis.
1 chicken, cut into eighths
Fat-free Italian dressing (or other Italian dressing)
½ c. corn flake crumbs
½ c. bread crumbs
½ c. instant Potato Buds
2 t. Seasoned salt
1/8 t. Red pepper
1 t. Basil
1 t. Oregano
½ t. Garlic
1 T. Paprika
* Amounts for the spices are approximate – I like to see flecks of basil and oregano. The original recipe did not call for these additional spices, but for seasoned breadcrumbs. I never have those so I substituted these spices in varying amounts.
1. Marinate chicken in Italian dressing for at least 1 hour or up to overnight.
2. Combine cornflake crumbs, bread crumbs, potato buds, and spices.
3. Dip chicken into crumb mixture on both sides until thoroughly coated.
4. Place chicken on greased pan (parchment lined will produce a drier crispier final result) and bake at 350⁰F covered for 1 hour until chicken is tender.
5. Uncover and cook an additional 30 min. until chicken is crispy.
* The comments above are from my husband, since he is the one who does most of the cooking in our house!
Any versatile recipes you have for Shabbos? Post them in the comments section!