Indian for lunch. I felt like meat (a bi-annual craving), but still went white. All-in-all, impressed. Hit the “meat spot,” if you will. The tandoori tasted BBQ-y. The lamb lit my mouth pleasantly on fire.
Food: tandoori chicken, lamb in spicy mystery green sauce, rice, mango lassi
Place: Essence of India
4601 N. Lincoln Ave.
Chicago, IL 60625
Sometimes I can’t understand the logic behind garnishes/accompaniments — take the shredded carrots, raw white onion, and undressed greens here. Do they….think I’m going to eat that with my rice?
Stay tuned — fancy dinner tomorrow evening at my place of employment, Floriole!
Oh, hey 1950’s!
Cornflake chicken. Until a few weeks ago, I had never experienced cornflake chicken. It is a repeating staple for a wonderful couple for whom I cook, though, so I get to have it every week! Needless to say, it is currently my favorite chicken recipe.
Cheap, easy, modifiable. You can switch up almost every ingredient in this dish — even the meat! Not a chicken fan? I bet a nice pork chop would be delicious. Cornflakes provide a nice crunch to the outside, but crushed-up crackers (something whole grain would be good) or Panko bread crumbs could substitute for the exterior breading.
This recipe is also great because it can easily be modified to feed one person, or twenty!
Here’s the combo I have been eating recently, serving four people…
(courtesy of Mr. & Mrs. Mallor)
• 4 chicken breasts
• 2 T mayonnaise (<– Isn’t that unhealthy? It will keep your chicken moist!)
• 2 T plain yogurt
• about 1 cup cornflakes, crushed
• 1/2 T ground mustard
• salt and pepper
– Preheat oven to 350°F. Line a baking sheet with foil and lightly coat with cooking spray.
– Season chicken breasts liberally with salt and pepper (Remember: chicken is pretty bland. It needs seasoning help.).
– Mix mayo and yogurt together on a large plate. You could season with more salt and pepper, if you want.
– Crush cornflakes. A resealable bag works great here. Dump crushed cornflakes onto a large plate and add the ground mustard. Mix around with your hands so the mustard is distributed evenly.
– First, dunk all sides of the the chicken breasts in the mayo/yogurt mix. Shake off any excess. Second, coat chicken breasts in cornflake/mustard mix.
– Put chicken breasts on the foil-lined baking sheet. Drizzle honey over each breast.
– Cook for about 25 minutes, or until chicken is cooked through.
(If you are unsure about your chicken being done, check it! My roommate, Sam, cuts into everything he cooks — don’t worry! This never affects the taste :))