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Re: Carrie Re: Brown rice in recipes calling for white... & common sense cooking with PCOS
From: jodi (anonymous@obgyn.net)
Mon, 14 Oct 2002 16:06:53 -0500 (CDT)
eggsellent. I'll have to give that a try next week, since this week's
meals are already planned and purchased for.
thanks!
- jodi
At Mon, 14 Oct 2002, carrie wrote:
>
>okay, the flour mixture i use (for 3-4 breasts) is made up of about 1
>1/2 cups whole wheat flour, 2 tsp. cayenne, salt, pepper, ground thyme,
>onion powder, dried oregano, and dried basil, 1 tbp. (or to taste)
>garlic powder. the chicken is salted and beaten with a tenderizer until
>about 1/4 to 1/3 of an inch thick. you then bathe it in the egg wash
>and dredge it in the flour mixture. when they are all done, heat up 2
>tbp. olive oil in a non-stick pan and fry until golden on both sides,
>about 4-5 minutes total. squeeze lemon juice on the breasts before you
>serve-to taste.
>
>you can alter the spices based on what you are making. i like to make a
>middle eastern version by using garlic, onion, turmeric, and cumin. it's
>incredibly versatile.
>
>>WELL seasoned with what? :-) Salt & pepper? Herbs? After this dredging,
>>what do you do with the chicken? Bake it at...? I've never eaten chicken
>>scallopini but this sounds like a good recipe that I would like to try.
>>Anything with chicken breasts rates high in my book...
>>
>>- jodi
>
>--
>carrie
>
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