Thursday, July 28, 2011

Featured Recipe: Goldfish Cracker Crusted Chicken by Mathew Stewart


Our newest resident Mathew Stewart (@stewmj on twitter) who recently relocated from Cleveland to Atlanta, submitted one of his favorite recipes to the patch. His recipe is an adaptation of Rachel Ray Pretzel Crusted Chicken Breast. 

We  were thrilled to post his recipe and we encourage you to follow him on twitter.  He is a super nice guy!!

When asked who he discovered this recipe he replied:
 
" I got this recipe originally from the Rachel Ray show... I don't actually watch RR, but found it online when I was searching for a fun & somewhat easy recipe to impress my then-girlfriend.  As you can see, this recipe requires pretzels, in my excitement to cook this dish, I forgot to buy pretzels at the grocery store.  

Luckily I had a bag of Pepperidge Farm pretzel goldfish which works perfectly.  

Midway through the meal, I wondered if this dish would be any good with the other flavors of Goldfish (Pizza, Cheddar, Parmesan).  

A few weeks later, I tried with the Pizza flavored goldfish & it was amazing!  I have to admit that in the 3.5 years since I've made this, I haven't used the Cheddar or Parmesan flavor, but assume they would be just
as good.

The recipe is easy to make & delicious! plus you can't ever go wrong with goldfish crackers!"

I also asked him what makes him happy which he said "Sunshine at a baseball game makes me happy!"

So there you have it. Sometimes great dishes happen by mistake ;) 

For this recipe you will need:

Ingredients

  • 4 quart-size plastic food storage bags
  • 4 small, boneless, skinless chicken breasts
  • 1 ounce bag of goldfish crackers, preferably pizza flavored
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 teaspoon of dried oregano
  • Salt and freshly ground black pepper
  • 2 eggs
  • Vegetable oil, for frying
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/4 cup flat leaf parsley leaves, a generous handful, chopped 

Yields: 4 servings

Preparation

Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat. 

Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.

Place the goldfish crackers in a food processor or blender and grind until fine. Transfer the ground goldfish to a shallow dish, add the thyme, oregano and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground goldfish.

Add the goldfish-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.


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