(Side note: I’m feeling tremendously guilty about this sudden shift in posts. Have I betrayed readers by incorporating some meat into my diet? Will people stop reading if one out of every ten posts has chicken? Is this concern pompous? I’m not sure yet… but something isn’t sitting well, and it’s not the chicken.)
This recipe is as kitchy as kitschy gets, and I’m okay with that. I thought it would be a fitting recipe to feature on the first carnivorous post, since this recipe is all about a classic carnivore staple: fried chicken… gone healthy.
Christian and I spent the last week in Michigan soaking up some Midwestern sunshine, visiting the AMAZING art museum in Detroit (the Diego Rivera mural painted for the museum is spectacular), and catching up with his family for the 4th of July. All this Americana left me with a hankering for an American classic without all of the empty calories.
Adapted from a recipe in Fitness Magazine, this dish was fun to make (I can see kids being really into it) and healthy to boot. We served it with a shredded brussels sprouts salad with an apple cider vinaigrette. A perfect summer meal, a nice foray back into the world of a more flexible diet… and it was fun crushing the corn flakes to some Rolling Stones tunes blasting in the other room.
Spicy Sweet Chicken
Nonstick cooking spray
For the glaze:
1/2 C apricot preserves
2 Tbl Dijon mustard
1 Tbl Worcestshire sauce
1/2 tsp garlic powder
1/4 tsp hot sauce (more to taste)
For the crust:
2 C crushed cornflakes*
2 tsp salt
1 tsp dried thyme
6 boneless, skinless organic free range chicken breasts (about 2 lbs)
*To crush cornflakes, place them in a freezer bag, and crush with your hands or a rolling pin.
Preheat the oven to 350 degrees. Coat a baking dish with cooking spray (or cover with a thin layer of olive oil). Whisk together apricot preserves, mustard, Worcestshire sauce, garlic powder, and hot pepper sauce in a small bowl. Taste and adjust seasonings; I added more hot sauce.
Mix together the cornflakes, thyme, salt, and pepper. Brush the breasts with the glaze, and dip in the cornflake mixture. Arrange chicken in a single layer in the baking dish.
Bake chicken for 35 minutes or until done. To get the chicken extra crispy, you may use the broiler for 1-3 minutes at the end of cooking. Serve with a nice crisp salad.