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The Charms of Chicken The dishes we make again and again are like old friends ~ familiar and reassuring. Foods like chicken cordon bleu and sweet and sour chicken have become classics because they appeal to nearly everyone, and they are easy to make. You could cook chicken every night for a year and never have to repeat a recipe. It’s amenable to all kinds of seasonings, from spicy to herbal. Without the fatty skin, chicken is very lean. Four ounces of uncooked chicken breast has about 3 grams of fat, and the same amount of leg meat has about 7 grams. It’s important to cook chicken safely, making sure the raw meat doesn’t touch other foods, and washing the cutting board and utensils in hot soapy water after use. Also, cook chicken to 170 degrees on a meat thermometer so there is no trace of pink in the center and the juices run clear. While frying chicken in fat goes against the new awareness of the importance of a healthy diet, there

are ways to prepare your old favorites so that you can still enjoy them.

CHICKEN CORDON BLEU Serves 4 This literally means Blue Ribbon Chicken! Instead of sautéing the cutlets in butter, we dip them in cheesy crumbs and a buttermilkegg white mixture, then bake them in the oven. Cooking spray 4 boneless, skinless chicken breast halves 2 oz. thinly sliced smoked ham, divided into 4 portions 2 oz. thinly sliced Swiss cheese, divided into 4 portions


April 2015 ttimes web magazine  

Tidewater Times April 2015

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