Monday, October 7, 2013

Nine Grain Chicken

It was time for chicken again but this time I wanted to try something new.  A crunchy coating on the chicken and some kind of purée. Bread crumbs would be nice and I have a bag from that last loaf of bread. So I headed home breasts in hand. When it came down to preparing dinner the first thing I reached for was the bread crumbs. "Where is that bag?"

A little more searching and then I remembered using them on some other creation a while back. What to use instead? I still wanted a crunchy coating but not deep fried. How about the nine grain mix I bought to make cookies? That might be an interesting dish.  Or not.

So I tossed the breasts in some flour, dipped in egg and rolled in oats and whatever else is in that bag. I sprayed some oil on the coating so it had some chance of browning. Both breasts went straight into the oven at 350ºF for 35 minutes. 

I crushed and added a clove of garlic to the potatoes with some salt.  When they were done, they were drained, mashed and whipped with butter and milk. I cooked the carrots in a pot on the stove and finished with a little salt, pepper, butter and molasses. The peas were from frozen done in the microwave.  I added olive oil to the peas hoping it would cook and develop better flavour. It helped a bit.  When they were drained I added a little more olive oil and put the dish back in the microwave to cook the bitterness out of the oil.

I added a tablespoon of chicken stock to the peas to thin them a bit and used the immersion blender to purée them.  Unfortunately I didn't have enough for the hand blender to be effective so the peas look more like an accident than a purée.  Tasted not bad but weren't really appetizing.

The chicken was good but the nine grain crust was a complete failure. The best I could say for it is "high fibre". I thought the purée tasted good with the chicken and Fern initially agreed but found the appearance unappetizing so he didn't finish his. Overall it was an ok dinner but definitely don't try this at home. 

No comments:

Post a Comment