Breaded Chicken Done Right.

Dinner for 4 my total cost $7.00


I am not saying you can eat in or out everyday at this amazing price, but you can do it once in awhile. First you need someone in the group of 4 who can cook. You will need one hour of that person’s time to shop and prep the meal.

Grocery List:
Boneless, skinless chicken breast $1.99/lb four equal pieces about 6-7 ounces each
Kosher salt
Water
1 day

Rinse the chicken and place it in a covered bowl. I soak the chicken beast in a 10% brine solution. Taken from “The Joy of Cooking” the solution is 6 tablespoons of kosher salt to one quart of water.

Grocery List:
2 eggs
Two cups of seasoned flour (any flour that is powdery seasoned with seasoning you like, taste it)
Two cups of unseasoned bread crumbs
Wax paper
Olive oil to coat a 10” sauté pan

After a soak, I put the four breast portions in a strainer. Get two plates and a bowl. Put seasoned flour on one plate, bread crumbs on the other and two eggs in the bowl. Beat the eggs.

Now it is time to bread the breast. Put the pieces of chicken in a strainer to dairn off excess water. Take the breast pieces and dredge them in the flour, dip them in the eggs and coat them with the bread crumbs. Lay that on some wax paper and repeat the process.

Warm the olive oil. If you overheat the oil the flavor is ruined. Warm the oil over a medium low flame. Lightly brown each breaded filet. Place it in a shallow baking pan that is either non stick or has been lightly greased.

Bake these covered for 30 minutes in a 350 degree oven. Uncover them and cook them for 10 more minutes.

To accompany the chicken use any green vegetable that you like. For this dish I choose sautéed red onion, spicy jalapeño and Bok Choy. Bok Choy is a dark green cabbage that is very popular is Chinese food.

Start by chopping the onion into small pieces. Heat olive oil to a medium heat and cook the onion for 10 minutes. Now add the chopped jalapeño and cook for 5 minutes. Cut the Bok Choy into pieces that about 1” long. Wash the cut pieces in cold water. Drain out the water and add the chopped Bok Choy to the skillet and cook it for five minutes. You can substitute broccoli, green cabbage, collards or even green beans, what ever you like. I used Bok Choy because it was in season.

What is the outcome? Four servings of lightly breaded, baked chicken breast with sautéed seasonal vegetable, a healthy delicious meal, made at home.