My best friend Michele lives on a farm in Upstate New York.
Michele has one of the best senses of humor on the planet and going to visit her is always an adventure for this somewhat citified Good Cook.
On Windswept Farm you will find all the usual farm fixtures.
Horses. Check
Barn. Check
Plow. Check
Fields of Plenty. Check
Chickens. Check
Cats. Check
A Dog named Mayzie. Check.
Did I mention chickens?
Click on the picture of Mayzie to get a better view of the chicken....
Unlike Mayzie I prefer my chicken cooked. But to each his own.
Chicken ala Mayzie: (feeds 4 people with leftovers for the dog)
3 large boneless, skinless chicken breasts
1 egg white
1 tablespoon flour
1 1/2 cups grated parmesan cheese
Spray type oil
Preheat oven to 375 degrees F.
Split each chicken breast horizontally so you have 2 thin pieces. Cut these 2 pieces in half. Repeat with remaining chicken.
Toss all the chicken in a plastic bag with the flour and shake to coat.
Set up your breading station. One pie plate with egg white, one with parmesan cheese.
Shake off excess flour and dip the chicken pieces in the egg white, then roll in parmesan cheese. Set on plate to "dry". Repeat until all chicken is coated with cheese. Refrigerate for at least 30 minutes and up to 4 hours.
Generously spray a rimmed cookie sheet with cooking oil spray. Arrange chicken pieces on sheet and spray tops of chicken.
Bake for 10 to 15 minutes or until nicely golden and crisp on bottom. Turn, bake for an additional 10 minutes.
A Cook's Notes: This recipe is a low carb treat. Not too high in fat either, so make enough for leftovers to pack cold in your kids' lunches. Add a little BBQ or Sweet and Sour dipping sauces and you just may break the McNugget habit!
PS. If you're looking for a great weekend getaway in Upstate New York, Windswept Farms has a lovely B&B - check it out at Windswept Farms.
And yes, that's me on the home page, on the left in the brown coat (scroll down) cross country skiing in the vineyard with Michele and Andy - your hosts at Windswept Farms. Tell them The Good Cook sent you!
