Baked Crunchy Spiced Chicken & Spicy Spinach Madeleine

Last evenings meal was a pretty good one considering I didn't have a plan until around 4pm. The kids enjoyed it even with the spiciness of it which I was very happy with. Even the spinach didn't get too many "boos" although they only had to have one small spoonful.

Our meal consisted of boneless chicken breasts, coated with a spice & herb rub, dipped in low fat milk and then breaded in crushed corn flakes, spicy Spinach Madeleine, peas & mini penne mixed with some Tastefully Simple Dried Tomato & Garlic Pesto mix along with a can of diced tomatoes.

For those who have never tried the Tastefully Simple Dried Tomato & Garlic Pesto mix, it is simple and really rather good. The ingredient list is short and there are no chemicals. Very nice thing to have on hand for those nights you aren't quite sure about a side or main dish. You add in water & oil, microwave & let sit. Then you can add in Parmesan cheese and toss it with pasta. Very simple & yummy.

Baked Crunchy Spiced Chicken

3 large chicken breasts, butterflied or filleted
1 c. low fat milk
3 c. crushed corn flakes
1 Tbsp. onion powder
1 Tbsp. paprika
1/2 tsp. granulated garlic
1 tsp. dried oregano
1 tsp. dried basil
1/8 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. black pepper

Preheat oven to 350. Mix together herbs & spices. Rub over chicken coating both sides well. Dip chicken into milk and then directly into cornflakes, covering well. Place coated chicken into a well oiled baking dish. Pour remaining milk over chicken and bake in oven uncovered until chicken is done (juices run clear) (about 30-40 mins.)

Cook's Notes:
I used partially frozen chicken breasts. I find them easier to butterfly/fillet that way, but it did add about 20 extra minutes to my cooking time and doing so may have made the top crunchier than it would have been if I had used totally thawed chicken. I also had placed about 3/4 c. tomato sauce on the bottom of the baking dish and while it was OK taste-wise, the bottom of the chicken got mushy while the top stayed nice & crunchy. I think if I were to use totally thawed chicken, I would up the temp of the oven to about 400. Next time I probably will use perhaps 3-4 Tbsp. of sauce or water instead of the 3/4 c. Overall a nicely flavored chicken dish.


Spinach Madeleine

Approx. 2 lbs frozen spinach
4 Tbsp. butter
2 Tbsp. flour
2 Tbsp. chopped onion
1/2 c. evaporated milk
1/2 c. vegetable liquor
1/2 tsp. black pepper
3/4 tsp. celery salt
3/4 tsp. garlic salt
6 oz. jalapeno jack cheese
1 tsp. Worcestershire sauce

Cook spinach according to package. Drain reserving 1/2 c. of the cooking liquid (vegetable liquor). In a med. saucepan melt the butter, add the onion and cook for a couple of minutes. Add the flour & spices to form a roux. Add in the milk & vegetable liquor. Once it thickens, add in the cheese and the Worcestershire sauce. Mix the spinach into the cheese sauce mixture and bake for about 20 minutes in preheated oven.

Cook's notes:
I have played around with this recipe to make it what I like so here are my changes - there are quite a few:

I don't use the chopped onion because I don't like the way it messes with the roux (the lumps). I instead add onion powder (about 2 tsp.). I never use evaporated milk/vegetable liquor and instead use a full cup of regular low fat milk. I drain the spinach of most of the cooking liquid leaving a very tiny amount (maybe a Tbsp) in the bottom of the pan. I don't use celery salt or garlic salt and instead just use granulated garlic and a good pinch of kosher salt. I do use a couple of good shakes of the Worcestershire & a good 9 oz. of grated jalapeno jack cheese. What can I say - cheese and I are best friends!